1 1/2 c milk
1 pkg instant chocolate pudding mix
2 3/4 c whipped topping, divided
1 pkg Andes mints, divided
1 chocolate crumb crust
1/4 tsp mint extract
2 drops green food coloring
whisk milk and pudding mix and let stand for 2 mins until soft-set. Fold in 3/4 c whipped topping. Fold in 3/4 candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring, spread over pudding layer, sprinkle with remaining candies. Refrigerate for 4 hours.
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