Take one cup of gelatin at first (1 part gelatin powder to 2 parts water). Flavor with peppermint extract and sugar.
Blow up a water balloon to desired size, attach to a stick. Try to keep it not to big. Dip your balloon into the gelatin, set aside until it has hardened slightly (about 10 min). Dip again and stand the stick up straight. Let the gelatin harden and set overnight and don´t move it while overnight. If you want a thicker shell, feel free to dip more than twice. Once it has set, carefully deflate the balloon and remove but be really careful not to break your work. Trim the open edge. Set aside until ready to use.
For the pudding, whip the softened cream cheese. Add the milk, vanilla instant pudding, and whipped topping. Mix until well combined. Set aside.
Mix espresso powder, sugar, and water until espresso powder and sugar has dissolved. Quickly dip the graham cracker into the espresso mix. Place the dipped graham cracker into the base of your ramekin. Layer with the pudding. Sprinkle some chocolate shavings.
Add another dipped graham cracker. And finish with a layer of pudding. Added whip cream to the top of the pudding. Stick in a few holiday sugar candies you will find due christmas time everywhere. Place gelatin shell over the ramekin. Dust with powdered sugar to make the whole thing complete.