Chocolate Peppermint Striped Delight Food

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

CHOCOLATE AND PEPPERMINT STRIPED DELIGHT

Steps:

• PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• BEAT cream cheese, sugar, and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1 cup COOL WHIP; mix well. Spread over crust.
• BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Placing in the freezer for an additional 10 minutes will make it easy to cover with COOL WHIP. Cover with remaining COOL WHIP.
• REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

CHOCOLATE-MINT RED VELVET STRIPED DELIGHT

Steps:

• Mix cookie crumbs, butter and food coloring until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until blended. Stir in half the crushed candy, then 1-1/4 cups COOL WHIP; spread over crust.
• Whisk pudding mixes, remaining milk and peppermint extract in large bowl 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm. Sprinkle with remaining crushed candy just before serving.

PEPPERMINT HOT CHOCOLATE

Steps:

• Put the chocolate in a pan with the milk. Gently heat, stirring until all the chocolate has melted. Continue heating until the milk is steaming, then remove from the heat and stir in the cream.
• Divide the hot chocolate between 6 mugs, add sugar to taste and hang a candy cane on the edge of each. Pass the mugs round and let everyone stir their hot chocolate with their candy cane - letting as much of the sweet peppermint dissolve as they fancy.