Combine mousse mix and peppermint mocha creamer in a large bowl or the bowl of a stand mixer. Mix on medium to high speed for about 5 minutes or until it's the consistency of a light whipped cream.

Line the bottom of an 8x8 pan with Nilla Wafers. I was able to do 4 rows of 4 and then placed 3 rows of 3 on top of that in the gaps. (here's an image if you're confused)

Mix espresso and Kahlua in a small bowl. Spoon half of that mixture over the Nilla Wafers.

Top wafers with mousse mixture. Add another layer of wafers, Kahlua+espresso, and mousse.

With a zester, shave chocolate shavings on the top of the mousse.

Cover and place in the freezer for a few hours so it sets completely. When ready to serve, cut with a knife that you've run through warm water for easier removal.