Recipes from Maria's Kitchen

Holiday Wreath Cake

Prep Time: 30 min
Total Time: 4 hr 40 min
Makes: 15 servings

25 Holiday OREO Chocolate Sandwich Cookies, divided
1 Tbsp. sugar, divided
2 Tbsp. butter or margarine, melted
10 starlight mint candies, crushed
1 qt. vanilla ice cream, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
Green food coloring
Red decorating icing
Red cinnamon candies
Green colored sugar

SPLIT 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling side out, on edge around side of 9-inch springform pan.

FINELY crush cookie halves without filling. Mix cookie crumbs, sugar and butter; press onto bottom of springform pan.

COARSELY chop remaining 10 cookies; gently stir into ice cream with mint candies. Spread evenly into prepared pan. Freeze 4 hours or until firm.

TINT whipped topping with green food coloring; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove side of pan just before serving; cut cake into wedges.

Storage Know-How: Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

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