Whip cream in a medium size cold mixing bowl with an electric mixer. When it starts to thicken, add the sugar and beat until soft peaks form. Set aside.
Combine milk, extract and food coloring. Add instant pudding and beat until well blended. Immediately fold in the whipped cream mixture and the chopped chocolate pieces.
Pour mixture into the prepared pie shell and chill until firm. This will take from 2 - 4 hours. When ready to serve, sprinkle more chopped Andes chocolate mint candies. OR unwrap 8 pieces of Andes and stand on an angle around pie, one for each serving. Place each serving on a plate and drizzle with a bit of chocolate syrup or hot fudge sauce.