Directions:
- Measure 1/2 to 3/4 inch from end of peppermint stick, and make a small cut using a sharp knife. Gently break peppermint stick at cut. Repeat procedure with remaining peppermint stick to make 12 pieces.
- Remove cheesecake from box according to package directions. Let stand 5 minutes. (Do not thaw.) Carefully cut cheesecake into 12 wedges. Gently push 1 peppermint piece partially into curved edge of each cheesecake wedge to form tree trunks. Place wedges on a wire rack on a baking sheet, and freeze 10 minutes or until firm.
- Remove pan from freezer; evenly coat tops of each cheesecake wedge with fudge shell coating, allowing excess to drip down sides and curved edge. Freeze 5 minutes.
- Remove pan from freezer; squeeze icing on top of each wedge in a pattern using ribbon tip. Place 1 red candy piece at tip of each slice. Freeze at least 1 hour or up to 8 hours. Let stand 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2294.09 Kcal (9605 kJ) | ||
| Calories from fat | 580.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.49g | 99% | |
|---|---|---|---|
| Cholesterol | 47.63mg | 16% | |
| Sodium | 409.59mg | 17% | |
| Potassium | 947.39mg | 20% | |
| Total Carbs | 470.1g | 157% | |
| Sugars | 411.99g | 1648% | |
| Dietary Fiber | 11.74g | 47% | |
| Protein | 15.14g | 30% | |
| Iron | 10.6mg | 59% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 272.77 Kcal (1142 kJ) | ||
| Calories from fat | 69.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 99% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 16% | |
| Sodium | 48.7mg | 17% | |
| Potassium | 112.64mg | 20% | |
| Total Carbs | 55.89g | 157% | |
| Sugars | 48.99g | 1648% | |
| Dietary Fiber | 1.4g | 47% | |
| Protein | 1.8g | 30% | |
| Iron | 1.3mg | 59% | |
| Calcium | 13.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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