Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- -- **SEE BELOW**

Instructions Jump to Ingredients ↑

  1. Preparation : Fold 1/2 cup crushed candy canes into cooled vanilla pudding made from 1 package of mix. Just before serving sprinkle additional crushed candy on top. Sprinkle crushed candy canes on angel food, sponge or chiffon cake generously frosted with whipped cream. Let stand in refrigerator an hour to soften and mellow. Use to stuff apples or pears for baking. Fill center of cored fruit halves with 1 tablespoon of crushed candy before baking. Another way all my nieces and nephews love is to get one of those small baseball bat sized candy canes or an equivalent amount, crush them up into small pieces, while crushing the canes in a double boiler melt a package of almond bark. Prepare a couple cookie sheets by lining with parchment or wax paper. When it is melted add the candy canes and pour out onto the prepared cookie sheets. Let cool then break up like peanut brittle. Be careful giving this candy to very small children as they could possibly choke on the small pieces of candy cane.


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