Chocolate Peppermint Lasagna


1 Box Hershey’s Dark chocolate instant pudding mix
2 C Cold Milk
1 Pk (8 oz) Cream Cheese
2 C Powdered sugar
1/4 C Heavy Whipping cream
1 Container Cool Whip, thawed
1/4 tsp Peppermint Extract
1 1/2 C Andes Peppermint Chips
1 Box Chocolate Graham Crackers
1 Container Cool Whip, thawed
Hot fudge sauce for drizzling

Prepare the pudding by mixing the dry instant pudding mix with cold milk and whisk until well combined. Refrigerate for 10 minutes until firm.
While the pudding is in the fridge, prepare the cream cheese layer. Beat cream cheese on medium high speed until soft and fluffy. Add powdered sugar and heavy whipping cream and continue to beat on medium speed until well combined.
Add a full container of cool whip, peppermint extract and peppermint chips and beat until all ingredients are well combined.
To prepare the lasagna, take a 9×13” pan and line the bottom with a layer of chocolate graham crackers. Next, spread half of the cream cheese layer over the graham crackers. Next, add half of the pudding mixture on top of the cream cheese.
The next layer is a double layer of chocolate graham crackers in the middle. Top with remaining cream cheese mixture followed by remaining pudding mixture.
The very top layer is an additional layer of cool whip; add as much or as little as you want.
Top with additional Andes Peppermint Chips and drizzle with warm hot fudge sauce.
Keep refrigerated until ready to serve.