Difficulty: Easy - for beginners
Dietary guidance: n
1 Devils food cake mix
1 container 16 oz Cool Whip
1 pkg 8 oz cream cheese, softened
1 pkg 4.5 oz Andes Creme de Menthe thins
Follow the mixing instructions on the cake mix package. Bake as directed for two 8" or two 9" rounds. Remove to cooling rack and cool completely (approx 40 minutes) before frosting.
With a vegetable peeler, peel along the side of each unwrapped andes mint lengthwise to create about 1/2 c curled shavings. Use the remainder of the mints to chop into pieces. Note, frequently only about half the mint can be peeled before it crumbles anyway, so use those crumbles too.
In a lg mixing bowl, on medium speed, beat the cream cheese until it is smooth then decrease the speed to low. Slowly mix in the cool whip.
Fold in the pieces of andes mints (not the curls).
Place one layer of the cake on the serving plate. Top with half of the cream cheese frosting mix. Spread evenly across the top.Place the second cake layer on top. Frost with the remaining frosting mix. Sprinkle the shaved curls over the top before serving.
Cover loosely and store in refrigerator until ready to serve. Also, store any leftovers loosely covered in the refrigerator.