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Ingredients
- 20 peppermint hard candies
- 1 tub chocolate Cool Whip, thawed
- 2 (9-inch) chocolate cake layers, cooled
Method
- Crush 8 mints.
- Set aside remaining mints for garnish.
- Spread 1 cup of whipped topping on 1 cake layer.
- Sprinkle with crushed mints.
- Top with second cake layer.
- Frost entire cake with remaining Cool Whip.
- Garnish with remaining mints before serving. Refrigerate until ready to serve.
- Store leftover in refrigerator.