This Candy Cane Dessert Minis recipe is sponsored by Lunchbox.
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As I have (repeatedly) mentioned, I come from a long line of dessert eaters, and when I look at a menu I usually look at the dessert section first so that I can plan my meal accordingly. The first time I saw a mini dessert on a restaurant menu, I remember thinking, “Are you kidding? I could eat 20 of those!” Then someone pointed out how you could order a few different ones and enjoy multiple desserts. I was hooked!
Although I’ve ordered mini desserts in restaurants, I’ve never tried making them at home. I thought it would be a good idea to make multiple mini desserts for Christmas, and went in search of some recipes. I found the easiest one ever on this Kraft Hub dedicated to making every day delicious.
Candy Cane Dessert Minis
With only 4 ingredients, this is one of the easiest desserts I’ve ever made! If you can boil water you can make this dessert. What I love about it (besides the fact that it is a dessert) is that you can make it ahead of time and do the last couple of steps right before serving. This makes it much less stressful during the hectic holidays.
This dessert also has a built-in stress relieving exercise: you get to pound on some candy canes!
Now, there is probably an easier way to do this, but I chose to smash the heck out of them with a meat tenderizer. I left them in the package so there wouldn’t be little candy cane shrapnel to clean up.
Take a look at the recipe below and see just how easy this mini dessert recipe is…
Supplies needed for this post:
An easy make-ahead dessert idea that is perfect for the busy holidays.
- 1 1/2 cups boiling water
- 1 3 oz. package JELL-O Raspberry Flavor Gelatin ( Get $1.00 off 4 JELL-O Gelatin, Pudding or No Bake )
- 12 mini candy canes , crushed, divided
- 1 8 oz. tub COOL WHIP Whipped Topping ; thawed, divided ( Get $.55 off 3 Cool Whip 8-16oz. )
- Add boiling water to combined gelatin mix and 1/3 cup crushed candy cane in a medium bowl.
- Stir for 2 minutes or until gelatin mix is completely dissolved and candy is melted.
- Reserve 1/2 cup COOL WHIP.
- Add remaining COOL WHIP to gelatin mixture and whisk until blended.
- Pour into 12 (2-oz.) shot glasses .
- Refrigerate 2 hours or until firm.
- Just before serving, top with remaining COOL WHIP and crushed candy cane.
You could leave them like this and serve them up, or you can decorate your shot glasses a bit. I decided to add a mini candy cane held on by gold and white baker’s twine. Get creative and see what you can come up with!