Recipe: Candy Stripe Igloo Dessert (freeze-ahead, 1970's)

CANDY STRIPE IGLOO DESSERT

"This recipe uses Cool Whip, its empty container, chocolate chips and peppermint candy to make a molded frozen dessert."

4 oz chocolate chips (or sweet cooking chocolate), divided use
2 Tablespoons water
1 Tablespoon butter
1 (8 oz) container (about 4 cups) Cool Whip, thawed
Unflavored non-stick cooking spray
2 Tablespoons peppermint candy, crushed
2 drops red food coloring

Melt 3 oz of chocolate chips with 2 tablespoons butter and in microwave. Stir until creamy. Cool about 10 minutes.

Chop remaining 1 oz of chocolate and reserve for use at end of recipe.

Empty all of the 4 cups of Cool Whip into a bowl, save empty Cool Whip container. Clean empty Cool Whip container interior and coat interior with unflavored non-stick cooking spray. Reserve empty Cool Whip container until needed later in recipe.

Fold crushed peppermint candy and food coloring into 3/4 cup of the Cool Whip. Spoon the peppermint Cool Whip into cooking spray coated, emptied, 8 oz size Cool Whip container. Cover the peppermint-Cool Whip layer in tub with 3/4 cup layer of plain Cool Whip; set aside.

Fold the chocolate mixture into 2 cups of Cool Whip, mix well. Spoon chocolate Cool Whip mixture into Cool Whip container over peppemint and plain Cool Whip layers. Place the cover on the container and place in freezer for 6 to 8 hours, or until firm.

Refrigerate remaining 1/2 cup or so of Cool Whip for use at end of recipe.

TO SERVE:
Unmold frozen Cool Whip into plate, top with remaining reserved 1/2 cup or so of Cool Whip and garnish with reserved chopped chocolate chips.

Serves 6 to 8.
Source: Altus, OK - Times-Democrat newspaper, Mar 26, 1972.