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Holiday Wreath Cake

Holiday Wreath Cake recipe
photo by:kraft
This recipe looks good i know my family will enjoy it and i plan on makeing it for chrismas
posted by
on 11/3/2004
30 min
4 hr 40 min
15 servings
Magazine Acquisition

what you need

 Winter OREO Cookies, divided
Tbsp.  granulated sugar
Tbsp.  butter or margarine, melted
 starlight mint candies, crushed
qt.  vanilla ice cream, softened
cups  thawed COOL WHIP Whipped Topping
 Few drops green food coloring
tube  (4.25 oz.) red decorating icing
 small hot cinnamon candies
Tbsp.  green colored sugar

Make It

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.

CRUSH cookie halves without filling; mix with granulated sugar and butter. Press firmly onto bottom of pan. Coarsely chop remaining 10 whole cookies; stir into ice cream along with the mint candies. Spread evenly over crust. Freeze 4 hours or until firm.

TINT whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove rim of pan just before serving. Cut dessert into 15 slices. Store leftover dessert in freezer.

Kraft Kitchens Tips

Size It Up
Since this festive ice cream cake makes 15 servings, it is the perfect dessert to serve at your next holiday celebration.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
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