Candy Cane Dessert Minis

Ingredients

• 12  candy canes miniature divided crushed
• 3 oz jell-o raspberry flavor gelatin 
• 1.5 cups water boiling
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

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 for later use.
3. Add remaining COOL WHIP to gelatin mixture; whisk until blended.
4. Spoon into 12 (2-oz.) shot glasses.
5. Refrigerate 2 hours or until firm.
6. Top with reserved COOL WHIP and crushed candy before serving.