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Peppermint Cheesecake Dip
Peppermint Cheesecake Dip

Peppermint Cheesecake Dip

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
What You Need
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20 servings
Original recipe yields 20 servings
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup cold milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate, finely chopped
1/4 cup crushed candy cane s
1/4 tsp. peppermint extract
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Let's Make It
1
Beat pudding mix and milk in medium bowl with whisk 2 min.
2
Add cream cheese; mix well.
3
Stir in remaining ingredients.
4
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Shortcut
Omit peppermint extract. Prepare recipe using COOL WHIP FLAVORS Peppermint Whipped Topping.
Tip 2
Special Extra
Reserve 1 tsp. each of the chopped chocolate and crushed candy canes. Use remaining chopped chocolate and crushed candy to prepare recipe as directed. Garnish dip with reserved ingredients just before serving.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 95mg
4%
Total Carbohydrates 9g
3%
Dietary Fibers 0g
Sugars 7g
14%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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