December 9, 2011

Frozen Chocolate-Peppermint Mousse Sandwiches

I've never been so excited about a recipe flop! The "mousse" filling for these is actually from a torte recipe I made about 10 years ago-when chocolate 'Nilla wafers were easily found. It was a most delicious, chocolatey frozen torte, but better yet, extremely low in fat! My husband loved it! Well, I can't find those cookies anywhere. You line the sides of a 9-inch spring form pan with them, like toy soldiers, and the filling softens and molds it together into this lovely crust. I tried it the other day using ice cream sandwich wafers I found at an Amish bulk food store-just a mess! They were too high for the filling and "shearing" them off only made a mess of the filling. I tried to salvage it by scooping it into sundae cups as my children were fighting over who got the wasted wafers. (I'm convinced my kids would even love chocolate cardboard!) Then I had an idea! How about turning these into "ice cream" sandwiches! The result is delicious-they remind me of Thin Mint cookies, with next to nothing in fat! If you want to make this into a pie, a chocolate graham cracker crust would be great. One recipe will fill a 9-inch spring form pan about half way up. Have fun!

1 envelope unflavored gelatin
1/4 cup cold water
1 cup milk
1/2 cup sugar
1/2 cup cocoa
1 teaspoon peppermint extract (or extract of choice, vanilla, almond)
1-1/2 cups Cool Whip
about 8-10 peppermint candy canes, crushed
approximately 32 chocolate ice cream sandwich wafers

Sprinkle the gelatin over cold water in a small saucepan; let stand for 1 minute. 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 bowl. Gently stir in 1-1/2 cups whipped topping with a whisk, then fold in candy canes. Cover and chill for 1 hour or until slightly thickened. Lightly spread between 2 cookie wafers and freeze for at least 2 hours. You should be able to make at least 16 sandwiches, depending on how thick you spread the filling. 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.

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