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.
br>Remove pan, and spread candy bar pieces evenly over pizza
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.
se a quilting ruler!); a candy thermometer.
Bake the Gingerbread
Set aside 1/3 c. of frosting.
Add food coloring to the remaining frosting.
Stir until well blended.
Cover cookie with white frosting.
Stick the cone to the cookie.
Cover entire cone with green frosting.
While frosting is moist, stick the Holiday M&Ms to the cone.
Use mini M&Ms to decorate as colored lights. Use wrapped candy to decorate around the bottom of the tree.
-the shape of the hugs candy should remain but it should
br>Cut into various sized Christmas trees.
Squeeze bottom of
Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
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.
ometimes collect pictures of decorated holiday cookies from my favorite magazines
nd flatten.
Place miniature candy bar in center of dough
utters; the height of the Christmas tree will depend on the
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