In a large bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are well coated and the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9 by 13 inch baking dish to create an even layer. Place the dish in the refrigerator to chill while you prepare the next layer.
In a separate medium bowl, beat the softened cream cheese with a hand mixer until it is smooth and fluffy. Add the granulated sugar, two tablespoons of milk, alcohol-free vanilla, and peppermint extract, then mix again until fully combined. Gently fold in about 1 and a half cups of the whipped topping. If you want a festive pink color, stir in the red food coloring now. Spread this mixture carefully over the chilled cookie crust.
In another large bowl, whisk together both packages of instant chocolate pudding mix and the 3 1/4 cups of cold milk. Continue whisking for about two minutes until the mixture begins to thicken. Let it sit for a moment to set fully, then spread the chocolate pudding evenly over the peppermint cream layer.
Once the pudding layer is even, spread the remaining whipped topping over the top of the entire dish. Use a spatula to create soft peaks or a perfectly flat surface, depending on your preference. Sprinkle the crushed peppermint candies and mini chocolate chips over the top to give it a beautiful, festive finish.
Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is even better. This allows the layers to set firmly so you can cut clean, beautiful slices. Keep the lasagna chilled until the moment you are ready to serve your Christmas guests.
