2 packages fudge graham crackers (25 oz)
1 cup water, separated
2 envelopes unflavored gelatin
2 1/4 cups sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Red food coloring
Line the bottom of an ungreased 13X9 baking pan with graham crackers. In large bowl, combine 1/2 cup water and gelatin; set aside. In saucepan, combine remaining water and sugar. Boil 2 minutes. Stir sugar mixture into gelatin, blending well. Refrigerate 10 minutes. Beat at highest speed of mixer until gelatin turns white and thick like meringue. Beat in extracts and a few drops of food coloring. Pour over crackers. Top mixture with remaining crackers. Refrigerate until set, about one hour. Using sharp knife dipped in water, cut into sandwiches using cookie tops as guide. Makes 36 cookies.
Click here for a printable version of this recipe.