Peppermint Pipers

Serving peppermint pipers marks the beginning of the holiday season for my family and friends. Anyone who comes to my home from Thanksgiving to the New Year knows that a peppermint piper can be ready in minutes and will be the conversation piece for a long time after.... This makes quite a delicious Christmas gift, too: parfait glasses, ice cream, sauce, toasted almonds, whipped topping and rolled cookies.

Yields

Ingredients

peppermint ice cream (love Edy's light) 1 can sweetened condensed milk ¼ c. butter ¼ teaspoon. salt 1 c. semi sweet chocolate chips 1 teaspoon. vanilla ¼ c. water whipped topping (such as Redi Whip) toasted sliced almonds garnish: chocolate candy cane, rolled pirouette cookie or chocolate lined pirouline cookie

Nutritional information

No nutrition information available

Instructions

Make hot fudge sauce: In a small saucepan, combine the sweetened condensed milk, butter and salt. Bring to a boil over med-low heat, stirring constantly: boil 1 minute. Remove from heat. Then add the chocolate chips and vanilla. Stir until blended. Gradually add ¼ c. water. Blend thoroughly. Note: Sauce may be stored in the refrigerator for a couple of weeks. In parfait glasses, layer peppermint ice cream and warm sauce, as desired. Top with Redi-whip, toasted almonds and a rolled Pepperidge cookie or candy.

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