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Holiday Wreath Cake

Holiday Wreath Cake

Since this festive ice cream cake makes 15 servings, it is the perfect dessert to serve at your next holiday celebration.

Ingredients



Instructions

  1. Split 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling sides out, on edge around rim of 9-inch springform pan.
  2. Crush cookie halves without filling; mix with granulated sugar and butter. Press firmly onto bottom of pan.
  3. Coarsely chop remaining 10 whole cookies; stir into ice cream along with the mint candies. Spread evenly over crust.
  4. Freeze 4 hours or until firm.
  5. Tint whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake.
  6. Decorate with icing, cinnamon candies and colored sugar.
  7. Remove rim of pan just before serving.
  8. Cut dessert into 15 slices.
  9. Store leftover dessert in freezer.


Yield: 15 servings

When thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Recipe and photo credit: kraftrecipes.com.


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