Candy Cane Peppermint Brownie

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 (1 lb. 3.8-oz. pkg. Fudge brownie mix
  • 3 cups Topping, frozen creamy whipped

• Oils & Vinegars

  • 1/2 cup Oil

• Frozen

  • 3 cups Peppermint bon bon ice cream

• Desserts

  • 1/2 cup Candy canes

• Liquids

  • 1/4 cup Water

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Description

Ingredients

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup water
• 3 eggs
• 3 cups peppermint bon bon ice cream, softened
• 3 cups frozen extra-creamy whipped topping, thawed
• 1/2 cup crushed candy canes (about 7 large) or peppermint candies

Directions

• 1 Heat oven to 350°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 350°F. 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.
• 2 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.
• 3 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.

Nutrition