Holiday Dessert Dips
Chocolate Oreo Cookie Dip:
1 container of frozen Cool Whip, thawed.
1- (3.4 oz.) box of Instant Chocolate Pudding Mix
10 Oreo Cookies, crushed in zip lock bags or pulsed in a food processor. Reserve 1 TBS for garnish.
1/2 C chopped Pecans. Reserve 1 TBS for Garnish.
In a large bowl:
Cool Whip
Pudding Mix
Whisk well.
Add:
Oreos
Pecans
Fold in by hand.
Transfer to a serving bowl.
Sprinkle evenly with reserved Cookies and Pecans.
Cover with plastic wrap and refrigerate 30 minutes.
Serve with Chocolate Graham Crackers, Pretzels and Chocolate Wafers.
Enjoy!
Peace in the Kitchen!
Egg Nog Dessert Dip:
2 C Heavy Cream
2 tsp Vanilla
2 TBS Confectioner's Sugar
1 - (3.4 oz) box of Instant Vanilla Pudding Mix.
1 1/2 C Egg Nog
1 tsp Nutmeg + additional for garnish.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
In large bowl:
Pudding Mix
Egg Nog
Nutmeg
Whisk well and set aside for 5 minutes.
Fold the Whipped Cream into the Pudding Mixture by hand.
Transfer to a serving bowl.
Sprinkle evenly with reserved Nutmeg.
Cover with plastic wrap and refrigerate 30 minutes.
Serve with Vanilla Wafers, Chocolate Wafers and Ginger Snaps.
Enjoy!
Peace in the Kitchen!
Peppermint Dessert Dip:
4 oz. Cream Cheese, room temperature.
1 container of Frozen Cool Whip, thawed.
1/4 C finely crushed Peppermint Candy Canes. Reserve 1 TBS for Garnish.
1/2 C Miniature White Chocolate Chips.
In a large mixing bowl with an electric hand mixer:
Cream Cheese
Beat until creamy smooth.
Add:
Cool Whip
Beat just until combined well.
Fold in Peppermint Candy by hand.
Fold in White Chocolate Chips by hand.
Transfer to a serving bowl.
Sprinkle evenly with reserved Peppermint Candy.
Cover with plastic wrap and refrigerate for 30 minutes.
Serve with Chocolate Wafers, Vanilla Wafers, and Pretzels.
Enjoy!
Peace in the Kitchen!
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