Peppermint Whip Dip
(Makes about 1 ½ Cup) ~ Vegan and Gluten-Free

I hope everybody has been enjoying this holiday season! We have certainly been taking it easy and light these days as we spend time with family while giving the kitchen a bit of a break. With food surrounding each of our family and holiday gatherings; this year I decided to prepare meals and desserts that were very quick to pull together. While in the grocery store last week, I came upon a new vegan item in the freezer section. I found “Coco Whip” by So Delicious it is similar to a Cool whip and the ideas began to flood. I came up with this idea in minutes and it took less than 10 to prepare. Enjoy this peppermint dessert with cookies, graham crackers as a dip or between cookies like a sandwich. Enjoy!

Ingredients:
1 (9oz) container CocoWhip

1 (8oz) container Vegan Cream Cheese (Tofutti’s brand)
3 (full-size) Peppermint Candy Canes, crushed
1 (3oz) bar Dark Chocolate Mint (Endangered Species brand), crushed

2 Tbsp Powdered Sugar

Directions:
-In a large zip bag combine broken pieces of Chocolate bar with Candy Canes and crush both together with a rolling pin or mallet.

-With a hand mixer, whip together Coco Whip, Cream Cheese and Powdered sugar until smooth.

-Stir in candy cane and chocolate pieces to combine. Serve cold.

-Keep frozen unused portions and remove from freezer about 30 minutes before serving.
You can serve with ginger snaps or graham crackers, for example.