Full of sweet creamy mint flavour, this fluffy Peppermint Cheesecake Dip is the perfect refreshing end to a festive meal. Serve with cut-up fresh fruit and/or crisp cookies or ladyfingers. Or for a change of pace, serve with your favourite cubed cake, such as pound cake, angel food cake or sponge cake.
What do I need ?
Original recipe yields 20 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.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
5 small candy canes, finely crushed (about 1/4 cup)
1 oz. (1/8 of 225-g pkg.) Baker's Semi-Sweet Chocolate, finely chopped
1/4 tsp. peppermint extract
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Beat pudding mix and milk in medium bowl with whisk 2 min. Add cream cheese; mix well.
Stir in crushed candy, chocolate and peppermint extract. Fold in Cool Whip.
Refrigerate 1 hour.
Kraft Kitchen Tips!
Reserve 1 tsp. each of the crushed candy and chopped chocolate. Use remaining crushed candy and chopped chocolate to prepare dip as directed. Garnish dip with reserved ingredients just before serving.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 100 mg
Carbohydrate 7 g
Fibre 0 g
Sugars 5 g
Protein 1 g
20 servings, 2 Tbsp. (30 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.