Candy Cane Dessert Minis

Dish type


  • 1 1/2 cups boiling water
  • 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
  • 12 mini candy canes, cushed, divided
  • 1 tub COOL WHIP Whipped Topping, thawed, divided


Prep Time
20 minutes plus refridgeration
  1. Add boiling water to combined gelatin mix and 1/3 cup crushed candy in medium bowl; stir 2 min. until gelatin mix is completely dissolved and candy is melted.
  2. Reserve 1/2 cup COOL WHIP. Add remaining COOL WHIP to gelatin mixture; whisk until blended. Spoon into 12 (2-oz.) shot glasses. Refrigerate 2 hours or until firm.
  3. Top with remaining COOL WHIP and crushed candy just before serving.
  4. How to Garnish Desserts with Remaining COOL WHIP: 
Spoon remaining COOL WHIP into resealable plastic bag; snip off one corner from bottom of bag, then use to garnish desserts.

Nutritional Information

Per Serving
Calories 100, Total Fat 3.5 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 35 mg sodium, Carbohydrate 16 g , Protein less than 1 g
Total Fat3.5 g
Saturated Fat3.5 g
Cholesterol0 mg
Sodium35 mg sodium
Carbohydrate16 g
Fiber0 g
Sugars13 g
Proteinless than 1 g
Vitamin A0% DV
Vitamin C0%DV