peppermint torte

Devils food cake mix 1/4 c. finely crushed peppermint candies
1/2 bag (10 1/2) mini marshmallows 2- 12 oz. containers of whipped topping
15-20 starlight mints 1/2 package chocolate sandwich cookies, crumbled

Prepare cake according to package directions and bake in 2- floured 9 inch round cake pans, cool cake and cut each layer in half to make 4 thin layers. Place wax paper in between each layer and place in freezer while making the filling
filling: mix in bowl; peppermint candies, marshmallows, and 1 container of whipped topping. Mix until smooth. Let set for 30 min; chill for 2-3 hrs. is reccomended. Remove cake from freezer, separate layers. Spread 1/3 of peppermint filling on first layer, then place next layer of cake and top with filling. Repeat the process. Place the last layer on top and frost sides and top with 2nd container of whipped topping. Take a handful of cookie crumbs and gently pat on sides of cake. Can garnish with mints or cookie crumbs on top. YUM!!