Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!