Total time: 4+ hours 15 mins

Prep time: 15 mins

Chill: 4+hours

Ingredients:

Yield: 8 servings

• • 1 1/2 cup cold milk
  • 1 3.9 oz pkg instant chocolate pudding
  • 2 3/4 cups whipped topping
  • 1 4.67 oz pkg Andes Candies, chopped
  • 1 9-inch chocolate crumb crust
  • 1/4 tsp mint extract
  • 2 drops green food coloring

Directions:

1. 1. Whisk milk and pudding for 2 minutes. Let stand for 2 minutes until soft-set.
   2. Fold in 3/4 cup candies and 3/4 cup whipped topping. Spoon into crust.
   3. Combine extract and 2 cups whipped topping, spread over pudding layer.
   4. Sprinkle with remaining candies.
   5. Cover and refrigerate for at least 4 hours.