Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.
Prepare the devils food cake mix according to the package directions. Transferred to the prepared 9 x 13 baking dish and bake for approximately 25 minutes or until the recommended time on the package. Allow the cake to cool completely before proceeding to the next step.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the warm hot fudge over the top of the cake, filling all of the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
Whisk together the pudding mix and milk until completely blended and the pudding is thickened. Spread the pudding evenly over the top of the cake.
In a mixing bowl, beat together the cream cheese and powdered sugar until well blended. Add the extract, if using, and green food coloring to the desired shade of green. Beat until well blended. Fold in the thawed whipped topping. Spread over the cake.
Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints.
Best if refrigerated overnight prior to serving.