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Wednesday, December 11, 2013

Candy Cane Dessert Minis




What You Need

1-1/2
cups  boiling water
1
pkg.  (3 oz.) JELL-O Raspberry Flavor Gelatin
12
 mini candy canes, crushed, divided
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It


ADD boiling water to combined gelatin mix and 1/3 cup crushed candy in medium bowl; stir 2 min. until gelatin mix is completely dissolved and candy is melted.
RESERVE 1/2 cup COOL WHIP. Add remaining COOL WHIP to gelatin mixture; whisk until blended. Spoon into 12 (2-oz.) shot glasses. Refrigerate 2 hours or until firm.
TOP with remaining COOL WHIP and crushed candy just before serving.

Kraft Kitchens Tips

How to Garnish Desserts with Remaining COOL WHIP
Spoon remaining COOL WHIP into resealable plastic bag; snip off one corner from bottom of bag, then use to garnish desserts.

2 comments:

  1. These are too beautiful to eat! Just love raspberry Jello and thanks for the tip on the Cool Whip with a plastic bag as I never thought of this before. Have a Happy weekend and I have to pin and share this.

    ReplyDelete
  2. Sue, I am happy to share and yes this is so good! Happy weekend to you and thank you sweet friend. Hugs, Echo :)

    ReplyDelete

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