ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Peppermint Vanilla Cake:
For the
ake.
Combine cake mix, pudding mix, oil, eggs, water, sour
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
he cake).
Prepare the pudding mix as directed with the
Cool 10 minutes. Stir in peppermint extract.
Pour/spread frosting
br>Add espresso
Add Peppermint syrup.
Steam milk and
owl. Add both boxes of pudding mix and beat with wire
In the top of a double boiler combine the candies, milk, syrup, pudding mix, peppermint extract and salt. Stir over simmering water until melted.
cratch please see the buttercream recipe with my mermaid cake pops
Layer 13 cookies in bottom of an 8-inch spring-form pan. Combine milk and water with electric mixer; beat in pudding mix until blended.
Chill 5 minutes.
Stir in the 3/4 cup crushed candy.
Beat cream until stiff.
Reserve 1/2 cup for garnish.
Fold remaining whipped cream into pudding mixture.
Pour half of mixture over cookies; repeat layers.
Garnish with whipped cream and candies.
Cover and chill at least 4 hours.
Serves 12.
Bread Pudding Directions.
In medium saucepan,
Combine the crushed cookie crumbs and butter, and evenly spread in a 9-inch pie plate to form the crust. Be sure to spread some up the sides.
Beat pudding mix and milk in large bowl with a whisk for 2 minutes.
Stir in the whipped topping, coarsely chopped cookies, food coloring, and peppermint extract (if using).
Spoon into crust.
Refrigerate or freeze 2 hours, or until firm. If freezing, let the pie sit out 10 minutes before serving.
f cold milk over the pudding; DO NOT STIR!
Bake
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
Mix the crackers, nuts and melted butter together and pat on bottom of 9 x 13-inch pan.
Beat pudding with milk.
Fold in ice cream.
Freeze.
Top with Cool Whip.
Crush peppermint candy and spread on top.