Candy Cane Cake
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.
How to Make Candy Cane Cake
- Brush 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
- Refrigerate at least 6 hours or freeze four hours until firm. Just before serving, unwrap and place on serving plate.
- Frost 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.