LAYERED CANDY CANE DESSERT
This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.
Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY CANE LUSH
Our favorite layered dessert heads to the North Pole with this peppermint-loaded lush. Starting with a Betty Crocker™ sugar cookie crust and finished with a peppermint sprinkle atop billowy whipped topping, this dessert is a must-make for the holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups whipped topping. Stir in 1/2 cup of the crushed candies. Spread over cookie crust.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread evenly over cream cheese layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle remaining 1/4 cup crushed candies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
HOMEMADE CANDY CANES
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 canes.
Number Of Ingredients 7
Steps:
- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE DREAMSICLE LUSH
Everyone's favorite childhood ice cream treat becomes a sophisticated potluck dessert in this refreshing and creamy lush. Betty Crocker™ sugar cookie mix makes a perfect cookie crust, which gets topped with layers of creamy vanilla pudding, orange Jell-O® gelatin and Cool Whip whipped topping, then garnished with mandarin oranges for added flair. It's guaranteed to be the favorite dessert at any potluck, and we recommend making it in a glass baking dish so everyone can see the pretty layers in its presentation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h40m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
- When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g
CANDY CANE WANDS
Do candy canes one better for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
- Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
- Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Wand, Sodium 5 mg
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