Candy Cane Jello Dessert Minis is a striking dessert that looks complicated but instead is as simple as stirring and pouring! The baking season may be coming to a close but it’s not done yet, so before we go from the sweets and treats to the jogging around the block, I have a fantastic recipe that will make you look like the queen of the kitchen. When you first check out these Candy Cane Dessert Minis, they look complicated. With 3 distinct and separate layers topped with delicious cream and crushed canes, it’s almost like being served at a restaurant.
But it’s easy and the work is nonexistent so if you can boil water, you are IN.
Ready, set, GO!
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Candy Cane Dessert Minis
COOL WHIP, raspberry JELL-O and crushed candy canes make these Candy Cane Dessert Minis an ideal holiday treat. And while it’s a beautiful color and layering for the fall, this is also a totally great recipe that works well for the upcoming Valentine’s Day holiday too. Just use the same recipe and top with chocolate hearts instead!
To create your Candy Cane Desert Minis you need:
- 1-1/2 cups boiling water
- 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
- 12 mini candy canes, crushed, divided
- 3 cups thawed Cool Whip Whipped Topping, divided
Ready to get started?
Check out how easy this recipe is!
Add boiling water to combined jelly powder and 1/3 cup crushed candy in medium bowl; stir 2 min. until jelly powder is completely dissolved and candy is melted.
Reserve 1/2 cup Cool Whip.
Add remaining Cool Whip to jelly mixture; whisk until blended.
Spoon into 10 (2-oz.) shot glasses.
Refrigerate 2 hours or until firm.
Top with reserved Cool Whip and remaining crushed candy just before serving.
Delicious, right?
- 1-1/2 cups boiling water
- 1 pkg. 3 oz. JELL-O Raspberry Flavor Gelatin
- 12 mini candy canes crushed, divided
- 1 tub 8 oz. COOL WHIP Whipped Topping, thawed, divided
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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.
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Reserve 1/2 cup COOL WHIP. Add remaining COOL WHIP to gelatin mixture; whisk until blended. Spoon into 12 (2-oz.) shot glasses. Refrigerate 2 hours or until firm.
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Top with remaining COOL WHIP and crushed candy just before serving.
