Preheat oven to 350° F and grease a 13x9 baking pan.
In a large mixing bowl, add the cake mix, butter and egg and blend together well with an electric mixer. (do not use the cake mix box instructions) This recipes makes a more cookie like base.
Pour the batter into the bottom of the pan and spread evenly.
Bake for 15 minutes. Then remove and cool for 30 minutes or until completely cooled.
In a separate medium bowl, beat cream cheese and sugar together and add ¼ cup milk.
Stir in 8 ounce whipped topping and the crushed peppermint candies.
Spread evenly over the cooled cake layer and place in refrigerator for 30 minutes.
In another large bowl, mix the remaining 2 ½ cups milk and the two pudding mixes together and add green food coloring until desired color is reached. (start with 5-6 drops and add from there).
Pour the pudding over the cream cheese layer and place back into the refrigerator for at least 2 hours until set.
When ready to serve, spread the other 8 ounces of whipped topping over the green pudding layer and top with seasonal colored sprinkles.