Prep time: 15 min | Cook time: 20 min
- 1 envelope unflavoured gelatin
- ¼ cup cold water
- 2 ½ cups heavy whipping cream, divided
- 8 ozs soft peppermint candy
- 1 chocolate cookie crust
- crushed peppermint candies, for garnish
Soften gelatin in water; set aside.
In small saucepan over low heat, cook ½ cup whipping cream with candy until candy melts.
Add gelatin; mix well.
Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving ½ cup for garnish.
Pour into crust. Chill.
Before serving, top with reserved whipped cream and crushed peppermint candies.
Homemade Whipped Cream
- 2 tbsp confectioners’ sugar
- 2 cups Heavy Whipping Cream (DairyPure)
- 1 tsp vanilla extract
In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form.
Fold in vanilla extract. Serve immediately or refrigerate and remix 1-2 minutes before serving.
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