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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 1 envelope (1/4 Ounce) Unflavored Gelatin
- 1/4 cups Cold Water
- 1 cup Milk
- 1/2 cups Sugar
- 1/2 cups Cocoa Powder
- 1 teaspoon Peppermint Extract (or Extract Of Choice, Vanilla, Almond)
- 1-1/2 cup Cool Whip
- 8 whole Peppermint Candy Canes, Crushed
- 32 whole Chocolate Ice Cream Sandwich Wafers
Method
- Sprinkle the gelatin over the cold water in a small saucepan; let stand for 1 minute. Then stir over low heat about 2 minutes or until dissolved. Remove from heat.
- Place milk, sugar, cocoa and peppermint extract in a blender or food processor; cover and blend well. Gradually add gelatin mixture; process until thoroughly blended. Pour mixture into a medium sized bowl. Gently stir in 1-1/2 cups of whipped topping with a whisk, then fold in crushed candy canes. Cover the bowl and chill in the refrigerator for 1 hour or until slightly thickened.
- Lightly spread the mousse between 2 cookie wafers and freeze for at least 2 hours.
- If you want to make a torte: line the bottom and sides of a 9-inch spring form pan with cookie wafers. Spoon chilled mixture carefully into pan. Cover and chill for 2 hours. Garnish with whipped topping.
