- 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