Candy Cane Mini Pies - Kraft Recipes Top
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Candy Cane Mini Pies

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Make It

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  • Roll out sugar cookie dough. Use small circle cookie cutter to shape cookies. Place each cookie in a greased and floured miniature muffin tin and press down to make a pie shell. Bake in oven for 3-4 minutes at 300°F. Remove "pie shells" to serving dish to cool.
  • Smash candy cane stick in a plastic bag, very fine pieces. Combine bag of marshmallows, candy cane pieces and tub of Cool Whip. Pipe into pie shells or scoop using small spoon. Sprinkle tops with extra candy cane pieces or shaved chocolate.
  • Chill overnight in refrigerator or in freezer for 1 hour.

Special Equipment Needed


Great Holiday Dessert. Another variation - spread mixture into two graham cracker crusts, chill as per above. If chilling in freezer, be sure to cover to avoid freezer burn. Can also get creative with regular, strawberry or chocolate flavored Cool Whip. Go light - use fat free.

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