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.
peppermint ice cream (love Edy's light) 1 can sweetened condensed milk 1/4 c. butter 1/4 tsp. salt 1 c. semi sweet chocolate chips 1 tsp. vanilla 1/4 c. water whipped topping (such as Redi Whip) toasted sliced almonds garnish: chocolate candy cane, rolled pirouette cookie or chocolate lined pirouline cookie
No nutrition information available
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 1/4 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.