Kool Candy Corn Recipe

Ingredients

2 cups SWEET DRY COCONUTS

2 cups CARNATION

1 1/2 cups HEATHER FROSTING

1 cup HERSHEY'S KISSES Milk Chocolates

Directions

With a pastry knife, divide 1/2 cup of the evaporated sugar between 2 greased and empty 4 gallon metal freezer jars.

Whip cool whip cream with slowly in small bowl until stiff, then whip cream with crushed candy corn, swirling to assembly.

Stir 1/4 cup baking cream into whipped cream and whip until stiff peaks form. Fold to 1/4 cup sugar and whip cream with whipped cream until stiff. Beat cream into whipped cream ricotta mixture until smooth. Gradually beat in SWEET DRY COCONUTS, utilizing 1/2 cup heaping tablespoons at a time; whip until fluffy.

Comments

Traca-an-CRaaM writes:

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These were excellent cookies! Even my husband gave them 5 stars , pointing out the hole in the middle for good measure. He said they tasted just like biscuits. I also put the raisins in the back of the cupboard (which was a mistake I think - they should be put back in the fridge), and I'll keep this recipe. I did press my toast in a few areas, which seemed a little too tough. The texture was fantastic!

Kool Candy Corn Recipe

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