For the thin mints:
Line a large pan with parchment paper and set aside.
In a large bowl, melt the chocolate in the microwave in thirty second increments, stirring between each to make sure it doesn't burn. Add peppermint extract and stir until combined.
Dip the crackers in the chocolate mixture one at a time and set them on the prepared baking sheet.
Place in the fridge for at least 30 minutes or in the freezer for at least ten.
Serve immediately or store in an air tight container in a cool place for up to a week.
For the Parfait:
Follow the pudding mix on the box by mixing with the cold milk and letting set in fridge for 5 minutes.
In a medium bowl, use an electric mixer to whip the cream cheese. Add the powdered sugar and beat until combined. Fold in the cool whip.
Place the thin mints in a plastic freezer bag and crush them using a rolling pin.
Place the pudding mixture and the cheesecake mixture into separate freezer bags. Cut the tips of the bags to pipe.
Pipe a layer of the chocolate pudding in the bottom of a stemless wine glass, or a small shooter glass. Add a layer of crushed thin mints and then a layer of cheesecake. Sprinkle with chocolate chips. Continue layering until your glass is full.
Top with cool whip and garnish with a thin mint.