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Serves 8
3/4 cup crushed candy canes
1 cup milk
2 teaspoons unflavored gelatin
1/4 cup cold water
1 1/2 cups cream, whipped
23 chocolate wafers
In a saucepan, combine the candy canes and milk. Heat over a low heat and stir frequently until the candy dissolves.
Soften the gelatin in cold water, then dissolve in the hot milk mixture. Chill until partially set, then fold in the whipped cream.
Break seven chocolate wafers in half and stand them around the outside of a 9- or 10-inch pie plate. Place a layer of whole wafers in the bottom of the dish. Pour half the peppermint mixture over the wafers. Repeat layers. Chill six hours or overnight. Sprinkle with a few chocolate wafer crumbs and cut to serve.
Source: San Jose Mercury newspaper, Dec 15, 2010
3/4 cup crushed candy canes
1 cup milk
2 teaspoons unflavored gelatin
1/4 cup cold water
1 1/2 cups cream, whipped
23 chocolate wafers
In a saucepan, combine the candy canes and milk. Heat over a low heat and stir frequently until the candy dissolves.
Soften the gelatin in cold water, then dissolve in the hot milk mixture. Chill until partially set, then fold in the whipped cream.
Break seven chocolate wafers in half and stand them around the outside of a 9- or 10-inch pie plate. Place a layer of whole wafers in the bottom of the dish. Pour half the peppermint mixture over the wafers. Repeat layers. Chill six hours or overnight. Sprinkle with a few chocolate wafer crumbs and cut to serve.
Source: San Jose Mercury newspaper, Dec 15, 2010
