Save

0
Print

8K
Pinterest

118
Email

0
Facebook

118

Individual Candy Cane Dessert Cups

(11)

11 reviews

10 min prep time
4 hr 30 min total time
6 ingredients
10 servings

Pinterest

118
Facebook

118
Save

0
Email

0
Print

8K

Try These Next

This dessert is made by layering crisp sugar cookies with a sweetened peppermint whipped cream. After refrigeration, the cookies soften, resulting in a cakelike texture.

Ingredients

1: roll Pillsbury™ refrigerated sugar cookies

2: cups whipping cream

1/2: cup powdered sugar

1: teaspoon peppermint extract

: Red food color

10: striped peppermint candies

Steps

1 Heat oven to 350°F. Very thinly slice cookie dough to make 30 cookies. Place 2 inches apart on 2 ungreased large cookie sheets.
2 Bake 8 to 10 minutes or until cookies are golden brown and crispy. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
3 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Beat in peppermint extract and food color until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
4 Pipe or spoon about 2 tablespoons whipped cream mixture into bottom of each of 10 small glass canning jars or small dessert cups. Top each with cookie. Repeat with remaining whipped cream mixture and cookies, finishing with whipped cream. Cover each jar, and refrigerate about 4 hours or until cookies are softened. Top each glass with a striped peppermint candy.

1 Heat oven to 350°F. Very thinly slice cookie dough to make 30 cookies. Place 2 inches apart on 2 ungreased large cookie sheets.
2 Bake 8 to 10 minutes or until cookies are golden brown and crispy. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 5 minutes.
3 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Beat in peppermint extract and food color until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
4 Pipe or spoon about 2 tablespoons whipped cream mixture into bottom of each of 10 small glass canning jars or small dessert cups. Top each with cookie. Repeat with remaining whipped cream mixture and cookies, finishing with whipped cream. Cover each jar, and refrigerate about 4 hours or until cookies are softened. Top each glass with a striped peppermint candy.

Expert Tips

Make the cookies up to a day in advance. Store in resealable food-storage plastic bag.

To make smaller ice box cakes in shot glasses, bake the cookies using level teaspoons of dough to make 75 cookies. Continue as directed in recipe. Makes 25 mini ice box cakes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 13g 67% Trans Fat 3g
Cholesterol: 65mg; 22%
Sodium: 170mg; 7%
Total Carbohydrate: 41g; 14%
Dietary Fiber 0g 0% Sugars 9g
Protein: 2g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation