Type what you have

Ingredients

• ✓ dairy whipped topping
• water
• hot cocoa mix
• chocolate pudding
• marshmallow
• white morsel
• vegetable oil
• colored sugar

Instructions

1. 1 Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
2. 2 Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
3. 3 Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

By Reddi-wip

Ingredients

• ✓ dairy whipped topping
• baking spray
• hot cocoa mix
• granulated sugar
• margarine
• milk
• buttermilk biscuit

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ dairy whipped topping
• all-purpose flour
• baking powder
• salt
• granulated sugar
• butter
• egg
• vanilla extract
• almond extract
• cooking spray
• red decorating cookie icing
• white decorating cookie icing
• red candy-coated chocolate
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, baking powder, and salt in a medium bowl; set aside.
3. 3 Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended.
4. 4 Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until throughly chilled and firm enough to handle.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.
6. 6 Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.
7. 7 Bake in the preheated oven until edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
8. 8 Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes.
9. 9 Top beard with whipped cream just before serving. Serve and enjoy!

By Pam Cooking Spray