Chocolate-Mint Trifle - cooking recipe

Ingredients

1 pkg. chocolate cake mix
2 small pkg. instant chocolate pudding
1 large pkg. Cool Whip
1 Tbsp. peppermint extract or to taste
2 to 3 drops green food coloring
creme de menthe (optional)
Andes candies or other garnish

Preparation

Bake cake as instructed for 9 x 12-inch pan.
Cool.
Cut cake into 16 pieces (once lengthwise and then into 8 pieces).
Split the 16 pieces in half lengthwise.
Fill bottom of trifle bowl (or other large glass bowl) with cake.
Spread layer of 1 package prepared pudding over cake.
Drizzle creme de menthe over pudding. Add peppermint extract and food coloring to Cool Whip.
Spread almost half over the pudding.
Repeat layers.
Garnish with slivered Andes candies, chocolate-mint jimmies or any other garnish.
Chill at least 2 hours before serving.