COOL WHIP, raspberry JELL-O and crushed candy canes make these Candy Cane Dessert Minis an ideal holiday treat.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
12 mini candy canes, crushed, divided
3 cups thawed Cool Whip Whipped Topping, divided
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How do I make it ?
Add boiling water to combined jelly powder and 1/3 cup crushed candy in medium bowl; stir 2 min. until jelly powder is completely dissolved and candy is melted.
Reserve 1/2 cup Cool Whip. Add remaining Cool Whip to jelly mixture; whisk until blended. Spoon into 10 (2-oz.) shot glasses. Refrigerate 2 hours or until firm.
Top with reserved Cool Whip and remaining crushed candy just before serving.
Kraft Kitchen Tips!
How to Garnish Desserts with Remaining Cool Whip
Spoon remaining Cool Whip in resealable plastic bag. Snip off one corner from bottom of bag; use to squeeze Cool Whip onto desserts.
Prepare using 7 green starlight candies and Jell-O Lime Jelly Powder.
Calories From Fat
% Daily Value
Total fat 4.5 g
Saturated fat 4.5 g
Cholesterol 0 mg
Sodium 40 mg
Total carbohydrate 21 g
Dietary fibre 0 g
Sugars 17 g
Protein 1 g
10 servings, 1/4 cup (50 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.