Peppermint Fluff

I love the retro look of this dessert. My friend Sue made it this last summer for a get together and I knew right away that I wanted to make it for Christmas.  If you're making this for a smaller crowd, half the recipe. I used the amounts below and had plenty of leftovers.  Thanks for the recipe, Sue!

PEPPERMINT FLUFF

• 1 pound peppermint candy
• 1 cup light cream
• 1 envelope (1 tablespoon) unflavored gelatin
• 4 tablespoons cold water
• 3 cups heavy cream
• 2 (9 ounce) packages chocolate wafer cookies * (see note below)

NOTE:  The wafer cookies I used come in a yellow box and are Nabisco brand.  They are called Famous Chocolate Wafters.  

Crush peppermint candy. I unwrapped the candies, put them in a plastic bag, and used a hammer to pound the crud out of them.


Heat crushed candy and light cream on medium heat, stirring occasionally, until candy is dissolved. This takes about 15-20 minutes.  Use a rubber spatula to make sure that the candy is not sticking to the bottom of the pan.  


While cooking the cream and candy, mix the gelatin and cold water in a small bowl and set aside.


Remove cream and candy mixture from the heat and add gelatin.  Stir to combine.  Chill until partially set.


Carefully fold in whipped cream.


Place a layer of wafers in the bottom of the pan and stand wafers around outside.  If you're halfing this recipe and using a small pan, break the wafters in half before placing them around the outside.


Spread half of peppermint mixture on top of wafers.


Top with a 2nd layer of wafers.


Spread remaining peppermint mixture and top with one last layer of wafters.


Chill for 12 hours.


Source:  Sue Jobst