Recipe

Instructions

1. Combine 1/4 cup soymilk and gelatin in small bowl, stirring until gelatin is completely moistened.
2. Blend together sugar, cocoa and cornstarch in medium-size saucepan. Gradually stir in remaining 1-3/4 cups soymilk. Cook and stir over medium heat until mixture starts to simmer. Continue to cook and stir 2 minutes, reducing heat as needed to prevent mixture from boiling.
3. Remove about 1/2 cup soymilk mixture and whisk into egg. Pour egg and gelatin mixtures into saucepan. Reduce heat to medium-low. Cook, stirring, 1 minute. Remove from heat.
4. Stir in vanilla and peppermint. Pour into a medium-size bowl. Cover and refrigerate 1-1/2 hours, or until mixture is the consistency of unbeaten egg whites, stirring mixture every 30 minutes.
5. Fold whipped topping into chocolate mixture.
6. Sprinkle 1 rounded teaspoon cookie crumbs into bottoms of 6 custard or dessert cups; spoon in 1/4 cup chocolate mixture on top. Repeat layers. Refrigerate 1 hour, or until set.
7. Sprinkle remaining cookie crumbs on top just before serving.