Candy Cane Dip
This easy candy cane dip recipe makes a delicious dessert dip with crushed candy canes and lots of peppermint flavor. Perfect for Christmas and the holiday season!
Servings: 12
Cost: $10
Ingredients
- 3.4 oz instant vanilla pudding
- 1 cup milk
- ½ teaspoon peppermint extract
- 5 drops red gel food coloring
- 1 8 oz tub Cool Whip thawed
- 1 tablespoon crushed peppermint candies
Instructions
- Pour the dry pudding mix into a large mixing bowl
- Add the milk, and beat with electric mixer on medium speed until well combined
- Add the peppermint extract and food coloring, and mix until combined
- Gently fold in the Cool Whip using a spatula until well blended
- Fold in the crushed peppermint candies
- Refrigerate until ready to serve. Transfer to a serving bowl and top with crushed peppermint candies
Video
Notes
Make sure Cool Whip is thawed.
Don't use the amount of milk called for on the pudding mix, and be sure you are using Instant Pudding.
Store in the refrigerator, and refrigerate within 2 hours of serving.
Decorate the dip with crushed peppermint the day you are serving it, as peppermint tends to get runny in the refrigerator.
You can make the dip up to 2 days ahead of time.
Nutrition
Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 29mg | Fiber: 0.05g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 0.01mg
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