Soften gelatin in cold water; let stand 5 minutes.
Combine milk, 12 ounces crushed peppermint candy, and salt in top of a double boiler; place over boiling water, and cook until candy melts. Add softened gelatin, and stir until gelatin dissolves. Remove from heat. Transfer mixture to a large mixing bowl, and chill until consistency of unbeaten egg whites. Beat until light and fluffy.
Fold in whipped cream, and pour mixture into a lightly oiled 5 1/2-cup mold. Chill overnight.
Unmold onto a serving platter, and garnish with additional crushed peppermint. Spoon into individual serving bowls.