Directions

• Place cookies in a large resealable plastic bag, pressing out air. Crush cookies into fine crumbs with rolling pin.
• Add melted butter and salt and squeeze bag to combine. Press into bottom of 9×13 inch baking dish. Set aside.
• Dissolve gelatin in cold water for 5 to 10 minutes.
• Place white chocolate chips in a double boiler or heatproof bowl placed over a pan of simmering water. Stir until chocolate is melted. Set aside and keep warm.
• Combine milk and salt in a small saucepan and bring to a boil over medium heat.
• Remove from heat and stir in gelatin. Immediately pour over melted white chocolate, stirring until well combined.
• Stir in peppermint extract and set aside.
• Whip heavy cream using electric mixer until medium-stiff peaks form.
• Gently fold whipped cream into white chocolate peppermint mixture.
• Pour over chocolate cookie crust.
• Freeze for at least 3 hours before serving.