Christmas Cool Whip Candy Food

CANDY CANES DESSERT MINIS

Steps:

• Add boiling water to combined gelatin mix and 1/3 cup crushed candy in medium bowl; stir 2 min. until gelatin mix is completely dissolved and candy is melted.
• Reserve 1/2 cup COOL WHIP for later use. Add remaining COOL WHIP to gelatin mixture; whisk until blended.
• Spoon into 12 (2-oz.) shot glasses.
• Refrigerate 2 hours or until firm.
• Top with reserved COOL WHIP and crushed candy before serving.

30 EASY HOMEMADE CANDIES (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a homemade candy in 30 minutes or less!

COOL WHIP CANDY

Steps:

• Melt the chocolate in the microwave, starting with 30 seconds; stir.
• Microwave in 30 second intervals and stir after each until melted totally.
• Cool slightly.
• Fold in the cool whip.
• Drop by tablespoonfuls into the crumbs and roll around to coat.
• Place on waxed paper.
• Refrigerate to harden.
• Store, covered, in the refrigerator.

CHRISTMAS YULE LOG

Steps:

• Mix instant pudding,1 cup milk add 1 cup Cool Whip.
• Frost wafers with the pudding mixture,using about 1 Tablespoon of mixture on each wafer.
• Top the last wafer with the 9th. wafer.
• Do this so you have 4 stacks of 9 wafers with the pudding mixture between them.
• Lay the stacks down on serving tray,side by side not end to end, so you have a long, thick log.
• Frost the entire log with Cool Whip.
• Top the log with chocolate curls,crushed candy or crushed cookies.
• Refrigerate at least 4 hours before serving so the wafers become soft.
• Slice and serve.

COOL WHIP CANDY

Steps:

• In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes.
• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a large bowl, fold together gently the cooled, melted chocolate with Cool Whip. As you combine them, the chocolate may harden into tiny bits. That's perfectly normal, keep gently folding until all the chocolate and Cool Whip has been combined. Pour into baking dish.
• Freeze for 30 minutes. Remove from freezer and cut into 36 squares. Place candy on parchment paper lined baking sheet and return to freezer for at least 30 minutes.
• Melt chocolate wafers according to package directions.
• Remove candy from freezer and dip into melted chocolate. Place on parchment paper and allow to set.
• Store candy in freezer until ready to serve. Best served cold. Can be stored up to 30 days!

COOL WHIP

Steps:

• Chill small mixing bowl.
• Soften gelatin with 2 teaspoons cold water,.
• than add boiling water, stirring until gelatin is completely dissolved.
• Cool until tepid.
• Place ice water and nonfat milk in the chilled bowl.
• Beat at high speed until mixture forms soft stiff peaks.
• Add sugar, still beating, then oil and gelatin.
• Place in freezer about 15 minutes then transfer to refrigerator until ready to use.
• Stir before using to retain creamy texture.
• makes 2 cups.

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.

CHRISTMAS COOL WHIP CANDY

Steps:

• Melt chocolate in microwave, stir until smooth.cool slightly.
• Stir in cool whip, drop by tspful into crumbs or nuts.
• Cover all sides and place on waxed paper .
• Store covered in refrigerator.