Preparation Steps

• Line a 9x13-inch pan with parchment for easy lifting. Set aside a handful of graham crackers for trimming to fit gaps.
• Make the peppermint cream: Beat the cream cheese on medium-high until velvety and no lumps remain, 1–2 minutes. Add powdered sugar, heavy cream, peppermint extract, and the optional vanilla; beat until light and fluffy.
• Fold in 8 oz (about 3 cups) of Cool Whip and 1 cup of the Andes Peppermint Chips; reserve the remaining 1/4 cup chips for layering. Chill this cream mixture for 10 minutes to slightly firm up.
• Prepare the pudding: Whisk the dark chocolate pudding mix with the cold milk for 2 minutes. Let stand 5–8 minutes until thickened yet spreadable.
• Anchor the first layer: Spread a very thin swipe of the peppermint cream in the bottom of the pan so the crackers don’t slide. Arrange a tight layer of chocolate graham crackers, trimming to fit as needed.
• Spread half of the peppermint cream evenly over the crackers. Sprinkle 1–2 tablespoons of the reserved peppermint chips over this layer for extra crunch.
• Gently spoon on half of the pudding and smooth to the edges. Tap the pan once or twice to settle the layers.
• Add a second graham layer, turning the crackers the opposite direction. Top with the remaining peppermint cream, then the remaining pudding, smoothing each layer before adding the next.
• Finish with the remaining 8 oz Cool Whip, swirling it across the surface. Cover and refrigerate at least 4 hours, preferably overnight, until the crackers have softened and the layers slice cleanly.
• Right before serving, drizzle with warm dark chocolate sauce and shower with additional Andes Peppermint Chips. For ultra-neat squares, freeze the pan for 10–15 minutes and cut with a hot, dry knife.