Ingredients

8 ounce peppermint candy, soft type (recommended: Bob’s)
1/2 cup whipping cream, plus 1 1/2 cups whipping cream, whipped
1/4 cup cold water
1   envelope plain gelatin
1   chocolate cookie crust

Directions

Soften gelatin in water, set aside. Put half 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. Pour into crust. Chill.

Recipe Courtesy of Paula Deen