Add Instant coffee to pudding powder and prepare as according to package at least 1 hour ahead. In a large mixing bowl whip cream, peppermint extract, and sugar until stiff and fluffy. Gently fold in crushed peppermint leaving 1 tablespoon for garnish. Add an even layer of graham crackers, breaking some to fit, to the bottom of a 13X9 cake pan. Gently spread a layer of chocolate pudding over the graham crackers, and a layer of peppermint fluff over the chocolate pudding. Repeat this layering process 2 more times ending with a top layer of peppermint fluff. Chill dessert for at least 4 hours and sprinkle with crushed peppermint before serving.