1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 Envelope Unflavored Gelatin
1/4 c Cold Water
16 oz. SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz. Milk Chocolate Candy bars, chopped
Combine crumbs and margarine; press onto bottom of 9-inch spring form
pan. Bake at 350 degrees F. for 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
Fold in whipped cream and chocolate. Pour over crust. Chill until firm.
Garnish with additional whipped cream combined with crushed peppermint candies, if desired.