1cupAndes Crème de Menthe Baking Chips(or Andes mints chopped), divided
4-ouncebar White Chocolate(you won’t use the whole bar but the larger size makes better curls; I used Lindt White Chocolate)
Spread a very thin layer of the whipped topping to cover the bottom of a 9-inch by 13-inch baking pan.
In a large mixing bowl, combine the pudding mix, milk and peppermint extract. Hand mix to combine (can also use a mixer). Mix in the remaining whipped topping to fully combine.
Layer one package of cookies onto the whipped topping in a single-layer (or cover layer in single depth with the cookies you are using; refer to this photo). Broken cookie pieces may be used too.
Spoon one third of the pudding-whipped topping mixture onto the cookie layer. Add a second layer of cookies, sprinkle with ½ cup of the Andes Crème de Menthe baking chips.
Spread a second 1/3 of the pudding-whipped topping mixture on top of the cookies and baking chips. Add the final layer (package) of cookies covered by the remaining third of pudding-whipped topping.
Loosely cover with foil and refrigerate for a minimum of 6 hours or overnight.
Topping the cake: Sprinkle the remaining ½ cup of Andes Crème de Menthe baking chips on top of the cake. Making chocolate curls: Run a vegetable peeler the length of the chocolate bar to create curls. Do this over the cake so they fall on top of the cake (they are delicate so this works better than trying to pick them up and moving them onto the cake). Serve!