Christmas Candy Cane Freezer Cake

Submitted by Kittencalrecipezazz

"A wonderful Christmas holiday dessert that can be served cold from the refrigerator or frozen! To serve cut into squares then top each serving with a small candy cane if desired. To crush the candies place in resealable plastic food bag and pound with a rolling pin or meat mallet, make sure that you don't pulverize the candy in fine pieces, the candies must be coarsely chopped. If you are serving this for a large gathering then prepare two. These can also be made in 3 or 4-inch individual foil tart shells instead of the 13 x9-inch baking pan if desired. Children of all ages will enjoy this dessert!"

 

• Ready In: 5hrs
• Ingredients: 10
• Serves: 24

ingredients

• CRUST

• 2 cups chocolate wafer crumbs (finely crushed)
• 1⁄2 cup melted butter
• 1⁄4 cup sugar

• GANACHE

• 1 cup semi-sweet chocolate chips
• 2⁄3 cup whipping cream, unwhipped

• FILLING

• 1 1⁄2 cups powdered sugar (can use less if desired)
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons peppermint extract
• 1 1⁄2 cups whipped cream (measure out 1-1/2 cups after whipping)
• 2⁄3 cup coarsely chopped candy cane (or can use hard crushed peppermint candies)

directions

1. Prepare an ungreased 13 x 9-inch baking pan.
2. For the crust; combine all ingredients then press into bottom of the baking pan.
3. For the ganache; melt the chocolate chips with 2/3 cup whipping cream in a saucepan over low heat, stirring occasionally until smooth (this should take about 4-5 minutes).
4. Pour the ganache over the crust in the pan.
5. Place in freezer while making the filling (at least 15 minutes).
6. For the filling; in a bowl combine the powdered sugar with cream cheese and peppermint extract; beat at low speed until smooth and creamy (about 2-3 minutes).
7. Add in 1-1/2 cups whipped cream; stir gently stir using a wooden spoon or spatula until combined.
8. Gently stir in crushed candy.
9. Spread over the cold ganache mixture.
10. Cover and freeze a minimum of 5 hours or overnight.