Candy Cane Peppermint Brownie

By dawn716

Ingredients

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

Details

Servings 10
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.

Makes
10 servings