Frozen Chocolate-Peppermint Mousse Sandwiches

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.

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.

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

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.