2 1/2 cups DairyPure® Heavy Whipping cream, 2 cups whipped
8 oz peppermint candy, soft type
1/4 cup cold water
1 envelope unflavored gelatin
1 chocolate cookie crust
Soften gelatin in water, set aside.
Put half a cup whipping cream in small saucepan with candy and cook over low heat until candy melts.
Add gelatin, mix well.
Let cool and fold in whipped cream, reserving ½ cup for garnish.
Pour into crust. Chill.
Before serving, top with remaining whipped cream and peppermint candies.