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Candy Cane Dessert Minis
Servings:
12
Ingredients
12
mini candy canes
1-1/2
cups
boiling water
1
package
Raspberry jello
JELL-O Raspberry Flavor Gelatin
1
tub
whipped topping
Instructions
Crush the candy canes and reserve about 2 T for using as a garnish.
Combine the remaining candy canes, about 1/3 of a cup, in a bowl with the jello.
Add the boiling water and stir for about 2 minutes, until the Jell-o dissolves and the candy cane pieces melt.
Reserve 1/2 c. of the Cool Whip. Stir the rest of the Cool Whip into the Jell-o mixture until it is well mixed.
Pour into 2 oz. shot glasses and refrigerate for a few hours until set.
Top with reserved Cool Whip and candy cane pieces.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
19
g
|
Fat:
2
g
|
Saturated Fat:
2
g
|
Sodium:
33
mg
|
Potassium:
19
mg
|
Sugar:
14
g
|
Vitamin A:
15
IU
|
Calcium:
13
mg
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