Beat pudding mix and 2 cups cold milk with an electric mixer (or whisk) for about 2 minutes. Refrigerate until ready to assemble. Whip heavy cream using an electric mixer with a whisk attachment until you can see light tracks from the mixer.
Add powdered sugar and continue to whip. Add mint and coloring. Mix until whipped cream can hold a peak. (Lift mixer up and there is a tip of cream on the mixer).
Refrigerate until ready to assemble. Chop Oreos and Andes mints. Set aside.
Add ¼ of Oreos to the bottom of each trifle dish. Spoon ¼ of pudding directly on top of Oreos. Reserve a tablespoon of chopped mints.
Add ¼ of remaining mints to trifle, directly on top of pudding. Top with whipped cream. Sprinkle with reserved mints. Serve and enjoy!