Combine the instant JELL-O chocolate fudge pudding mix with 2 cups of cold milk and beat on medium speed for about 2 minutes until thickened. Refrigerate for 10-15 minutes.

Chill your mixing bowl and whisk for about 10 minutes. Add 2 cups of heavy whipping cream and whip on medium speed until soft peaks form. Gradually add 1/4 cup of powdered sugar and 1.5 tsp of mint extract while whipping until peaks hold firmly.

Chop 20 Andes mints and 15 mint Oreo cookies into small pieces for layering.

In a trifle dish, layer 1/4 of the chopped mint Oreos, followed by a layer of chilled chocolate pudding, then sprinkle 1/4 of the chopped Andes mints, and top with whipped cream. Repeat layers and finish with whipped cream on top.

Garnish with reserved chopped Andes mints, cover with plastic wrap, and refrigerate for at least 1 hour before serving.