1 pkg. yellow cake mix
1 pkg. pistachio instant pudding
4 eggs
1 c. water
1/4 c. oil
2 tsp. peppermint extract
12 drops green food color
1 pkg. Andes Mints
1 c. chocolate chips, optional

Combine all ingredients. Add chips if desired. Beat 4 minutes. Pour into 13x9x2 inch pan, greased. Bake 350 degrees for 40-45 minutes - don't under bake.

Remove from oven. Place chocolate mints on top. Put back in oven 30 minutes. Remove and spread mints to make frosting. Cool some and cut into serving squares. (If not cut when warm, icing will crack in chunks.)