Candy Cane Mock Ice Cream Christmas 'Cake'
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- 1 pkg
- 9 oz chocolate wafer cookies
- 3 Tbsp
- milk (approx)
- cool whip thawed
- 1 pkg
- red and green food coloring
- red string licorice
1Brush cookies with milk; spread with whipped topping, using about 2 cups. (refrigerate remaining topping). Stack cookies in groups of 4 or 5. Place stacks on plastic wrap to form a roll, pressing together lightly. Bend top of roll to form a "cane". Wrap in plastic wrap.
2Refrigerate at least 6 hours or freeze 4 hours until firm. Just before serving, unwrap and place on serving plate.
3**Tinting coconut***Place 1 cup of coconut in a plastic bag. Dilute a few drops of food coloring with 1/2 teaspoon of water and add to the coconut. Close the bag and shake until the coconut is evenly tinted. Repeat with more food coloring and water for a darker shade if desired.
4Frost with remaining whipped topping. Garnish with coconut tinted with red and green food colorings and pieces of licorice.