Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
Melt chocolate over medium/low heat, stirring until smooth. Remove from the heat; stir in candy.
Spread on parchment paper-lined cookie sheets.\tRefrigerate for 8 to 10 minutes. Break into small pieces; store in airtight containers.
Melt chocolate in a double boiler.
Add chopped candy and stir.
Pour onto metal cookie sheet and flash freeze for 20 minutes.
Slice or break into brittle.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
's each of the gift bags.
Attach ribbons and
Combine cider, pectin and candy in a large pot.
Bring to a full boil and boil for 2 minutes. Remove from heat and skim off foam.
Pour into jelly glasses and seal.
ulse in food processor til candy canes are very fine. Cover
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Take Jesus as the primary ingredient of Christmas.
Stir in the details of His Birth.
Add a Personal Experience of Faith and Trust.
Spice with the Traditions of the Season.
Add a Sacrificial Gift to Christ.
Top with Fresh Commitment to do God's Will.
Serve with joy to all the world.
nd flatten.
Place miniature candy bar in center of dough
ugar.
To prepare the gift jar, layer the ingredients as
lightly. Add soaked fruit mixture, candy bar, nuts and cream. Mix
Top each with a chocolate candy. Stand pops upright in a
oft but firm ball stage. Candy thermometer should read 227 degrees
Place crushed candy cane on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
Layer the remaining ingredients in the prepared glass, top with a drizzle of raspberry sauce or Chambord. Serve with a candy cane stir stick.
Merry Christmas!
eaches 260\u00b0 on your candy thermometer.
Do not stir
nickers and Skor/Heath bar candy bars among the apples, about