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Recipe Ingredients

  • 1 cup frozen whipped topping, thawed
  • 2 tsp ¬†refrigerated peppermint mocha coffee creamer
  • 10 small candy canes, divided
  • 1 cup refrigerated vanilla pudding

Recipe Directions

  1. In a small bowl, gently combine whipped topping and coffee creamer.
  2. In a small resealable plastic bag, finely crush 4 candy canes.
  3. In 6 small shot glasses or dessert cups, evenly distribute crushed candy canes, reserving a little for topping. Spoon a layer of vanilla pudding over crushed candy and dollop with whipped topping mixture. Sprinkle with reserved crushed candy.
  4. Refrigerate until ready to serve. Garnish each with a whole candy cane just before serving.

Note:

With this recipe, there are no rules. Let the dairy case inspire you!

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