Peppermint Whip Recipe

Publisher Photo
"This is a refreshing dessert for busy mothers," suggests Ingersoll, Ontario's Pamela Brown. "I created it to use up broken candy canes after Christmas one year." Pamela sets the whip in the refrigerator overnight to enjoy the following day, but you can also freeze it saving time in the future.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 9 servings

Ingredients

  • 1 cup crushed chocolate wafers
  • 1/4 cup butter, melted
  • 1 cup miniature marshmallows
  • 1/2 cup crushed peppermint candies
  • 1/3 cup dried cranberries
  • 1 cup heavy whipping cream, whipped

Directions

  1. In a small bowl, combine wafer crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into a 9-in. square dish.
  2. In a bowl, combine the marshmallows, candies and cranberries. Fold in the whipped cream. Spread over the crust; sprinkle with reserved crumb mixture. Freeze for up to 2 months. Remove from the freezer 5-10 minutes before serving. Yield: 9 servings.
Originally published as Peppermint Whip in Quick Cooking November/December 2004, p65

Reviews for Peppermint Whip

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT