1-1/2 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 2-3/4 cups whipped topping, divided 1 package (4.67 ounces) mint Andes candies, chopped, divided 1 chocolate crumb crust (9 inches) 1/4 teaspoon mint extract 2 drops green food coloring, optional Directions: In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping.
Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies.
Cover and refrigerate for 4 hours or until set. Yield: 8 servings.