Candy Cane Cake

Linda Griffith


This is the cutest and easiest recipe to make for Christmas. Chocolate wafers and Cool Whip and Coconut are the main ingredients. My grand kids always liked this one. It's so easy they could actually help. Hope you will enjoy. From Cookbook "Simple Desserts Made Special with Cool Whip"
I really wanted to post a picture of these on here for you but my scanner isn't working again, so if I make a batch, I will post a picture or you can if you make them before me.

★★★★★ 1 vote
6 to 8
20 Min


1 pkg
chocolate wafer cookies (9oz)
3 Tbsp
1 (8) oz
tub of cool whip
1 pkg
baker's angel flake coconut (optional)
1 pkg
red string licorice
red and green food coloring


1Brush cookies with milk,; spread with whipped topping, using about 2 cups of topping. (refrigerate remaining whipped 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 four hours until firm. Just before serving, unwrap and place on serving plate.
3Frost with remaining whipped topping. Garnish with coconut tinted with red and green food colorings. and pieces of licorice. To serve, cut cake diagonally into slices. Store leftover cake in refrigerator.

About Candy Cane Cake

Course/Dish: Cakes, Cookies
Other Tags: Quick & Easy, For Kids