Ingredients
1 package white cake mix (regular size)1 cup water1/2 cup canola oil3 large eggs1/2 teaspoon peppermint extract1 cup crushed mint creme Oreo cookiesTOPPING:2 packages (3.9 ounces each) instant chocolate pudding mix1/3 cup confectioners’ sugar1-1/2 cups cold 2% milk1/2 to 1 teaspoon peppermint extract1 carton (12 ounces) frozen whipped topping, thawed1/2 cup crushed mint creme Oreo cookies15 mint Andes candies
Preparation
In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For topping, combine the dry pudding mixes, confectioners’ sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping.
Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.
