Crush wafers in food processor. Add butter and mix again. Put a layer of crumbs in the bottom of individual dishes, reserving about 1/2 cup for garnishing later. Sprinkle with a layer of peppermint candy, again reserving a little for garnishing
Mix milk and vanilla pudding until blended. Set Aside. Beat cream cheese until fluffy. Add the vanilla pudding, dry cheesecake pudding mix, food coloring and peppermint extract. Beat to combine, then fold in cool whip. Refrigerate for 1 hour.
Sprinkle a heaping Tablespoon of cookie crumbs into the bottom of each dish. Top with a layer of crushed peppermints.
Spoon prepared mousee into dishes, smooth the top with the back of a spoon. Top with reserved cookie crumbs and crushed candy. Makes 18 1/2 cup servings.
