Frozen Chocolate-Peppermint Mousse Sandwiches

• 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

1. 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.
2. 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.
3. Lightly spread the mousse between 2 cookie wafers and freeze for at least 2 hours.
4. 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.

unflavored gelatin, ubc, milk, sugar, cocoa, peppermint, canes, chocolate

Taken from tastykitchen.com/recipes/desserts/frozen-chocolate-peppermint-mousse-sandwiches/ (may not work)