Preheat the oven to 350 degrees, and grease a 9x13 inch cake pan.

Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.

Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven, and allow it to cool for 1 hour.

Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.

Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.

Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.

Refrigerate cake for 2 hours to allow it to completely set.

Serve and enjoy.

Refrigerate any leftovers.