Get a little goofy with this cane-shaped brownie, topped with peppermint ice cream and a minty whipped cream topping.
Yield: 10 servings
Preparation Time: 30 min; Total: 6 hr
|1||package||(1 lb. 3.8 oz.) PILLSBURY fudge brownie mix|
|3||cups||peppermint bon bon ice, softened|
|3||cups||frozen extra-creamy whipped topping, thawed|
|1/2||cup||crushed candy canes (about 7 large) or peppermint candies|
Yield: 10 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||153|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 350 degrees F. Line 13x9-inch pan with foil. Prepare brownie mix as directed on package, using oil, water and eggs. Pour into foil-lined pan. Bake at 350F. for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour or until completely cooled.
Lift brownie from pan with foil. With pattern, cut out 11 1/2x8-inch candy cane shape. Place on serving platter. Cut remaining brownie into bars; reserve for another use.
Mound ice cream onto candy cane-shaped brownie; spread evenly. Top with whipped topping, spreading evenly over top and sides. Sprinkle crushed candy diagonally on whipped topping to resemble candy cane. Cover loosely with foil; freeze at least 4 hours or overnight before serving.
Tips from the Pillsbury Kitchens
Prepare ice cream parfaits with any remaining brownies. Cut them into tiny squares and layer them in tall glasses with additional ice cream, whipped topping and crushed candy canes. For particularly pretty parfaits, layer the ingredients twice.
Prepare this recipe one day in advance, cover loosely with foil and freeze.
Children love ice cream and brownies, and they'll be dazzled by the look of this attractive, festive dessert.
Please note that some ingredients and brands may not be available in every store.