Edys Peppermint Sundaes Recipes

EDY'S HOLIDAY DRUMCAKE

Edy's Holiday Drumcake image

Get a taste of holiday rhythm with this sweet snare. Each bite will have your tongue tapping along with its cool and tasty beat: Pa rum yum yum yum!

Provided by Edy's

Categories Trusted Brands: Recipes and Tips Edy's

Yield 8

Number Of Ingredients 9

Ingredients

1 (8 or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with removable sides
1 (1.5 quart) carton EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (16 ounce) container prepared vanilla frosting
24 thin candy canes or sugar sticks
12 glace (candied) cherries
Chocolate decorating icing
2 long pretzel rods
2 large marshmallows
Red or green sugar crystals

Steps:

Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm.
Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens.
Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving.
Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on top of cake before serving.

EDY'S PEPPERMINT PIE

Edy's Peppermint Pie image

There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.

Provided by Edy's

Categories Trusted Brands: Recipes and Tips Edy's

Yield 8

Number Of Ingredients 6

Ingredients

20 OREO® (regular or mint) or other creme-filled cookies
2 tablespoons butter, melted
1 quart EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (8 ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

Steps:

In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

HOT FUDGE-PEPPERMINT SUNDAES

Hot Fudge-Peppermint Sundaes image

Categories Condiment/Spread Sauce Milk/Cream Chocolate Dairy Dessert Vanilla Spring Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 12-ounce package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 pints vanilla ice cream
15 hard red-and-white-striped peppermint candies, crushed

Steps:

Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

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