I made this last year for Christmas and it was soo good. It tastes like Ice Cream Cake. And wasn't all too hard to make. I used the vanilla, strawberry and chocolate wafer cookies instead of just the chocolate.
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.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...