In a 9-by-13-inch pan, begin by preparing the chocolate cake per the instructions on the package.
Once the item has cooled entirely, cut it into squares measuring 1 to 1 1/2 inches.
In a large basin, whisk together pudding mix and milk to make peppermint filling. Add pink food coloring, peppermint flavoring, and all but one cup of the cool whip once incorporated.
Compress Oreo's into a gallon bag. A rolling implement is employed to fragment them.
To initiate the dessert layering process, arrange half of the cake squares in the lower half. Then, combine half of the pulverized Oreo's with half of the mint filling.
The remaining cake squares, mint filling, and Oreo's should be added last. Finish with the remaining cold whip and chopped Andes.
Allow to cool for one to two hours prior to serving.