Serves: 12
Total Calories: 218
In a small mixer bowl at medium speed, beat cream until stiff peaks form. Fold in 1 cup of the candy.
Spread tops of each chocolate wafer with about 1 tablespoon of the whipped cream mixture. Make stacks of four or five cookies, then stand stacks on edge and make one long roll on a serving plate. Frost outside with remaining cream mixture. Sprinkle top with remaining candy. Chill at least 4 or up to 12 hours before serving.
To serve, slice diagonally.
This Candy Cream Ribbon recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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