Description
Creamy, fluffy dessert dip infused with cooling peppermint and studded with crunchy crushed candy canes.
Ingredients
Scale
- 8 ounces brick-style cream cheese (softened to room temperature)
- 7 ounces marshmallow fluff ((1 jar))
- 8 ounces frozen whipped topping (thawed in the refrigerator)
- 1/2 teaspoon pure peppermint extract
- 1/2 cup finely crushed candy canes (divided into 1/3 cup and 2 tablespoons)
- chocolate wafers, vanilla wafers, or pretzel crisps (for serving)
Instructions
- In a medium mixing bowl, beat 8 ounces of softened cream cheese with an electric hand mixer on medium speed for 1 to 2 minutes until smooth and lump-free.
- Add 7 ounces of marshmallow fluff and 1/2 teaspoon of peppermint extract. Beat on low speed for 1 minute until completely blended.
- Add 8 ounces of thawed whipped topping and fold gently with a silicone spatula until no white streaks remain.
- Fold 1/3 cup of crushed candy canes into the mixture until evenly distributed. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up slightly.
- Transfer the dip to a shallow serving bowl, sprinkle the remaining 2 tablespoons of crushed candy canes across the top, and serve chilled alongside dippers.
- Prep Time: 10 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as cream cheese and whipped topping separate when thawed.