Individual Mini Peppermint Cheesecakes - cooking recipe

Ingredients

18 vanilla wafers
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup crushed hard peppermint candy
3 drops red food coloring
1 (8 ounce) container Cool Whip, thawed and divided
crushed hard peppermint candy, garnish

Preparation

Set out 18 foil muffin or cupcake cups.
Place 1 vanilla wafer in each cup and set aside.
In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
Fold in 2 cups Cool Whip.
Spoon mixture evenly into muffin cups.
Cover and freeze for at least 2 hours or until firm.
Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.