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Ingredients
- 1 package (9 ounces) chocolate wafer cookies
- 3 tablespoons (about) milk
- 1 tub (8 ounces) whipped topping, thawed
- Flake coconut (optional)
- Red and green food coloring (optional)
- Red string licorice (optional)
Preparation
Step 1
Brush cookies with milk; spread with whipped topping, using about 2 cups. (Refrigerate remaining whipped topping.) Stack cookies in groups of 4 or 5. Place stacks on plastic wrap to form a roll, pressing together lightly. Bend top of roll to form a (cane.) Wrap in plastic wrap.
Refrigerate at least 6 hours or freeze 4 hours until form. Just before serving, unwrap and place on serving plate.
Frost in remaining whipped topping. Garnish with coconut tinted with red and green food coloring. To serve, cut cake diagonally into slices. Store leftover cake in refrigerator.