Andes Recipe Contest – Grand Prize Winner
Submitted By: Deborah Biggs

Ingredients:

• 8 ounces cream cheese, softened
• 8 ounces Mascarpone cheese, softened
• 3 tablespoons salted butter, softened
• 1/2 teaspoon pure mint extract
• 3/4 cup powdered sugar
• 1 (10 ounce) bag Andes Peppermint Crunch Baking Chips, divided
• 1/3 cup sweetened flaked coconut
• Vanilla wafer cookies and/or Chocolate graham crackers

Directions:

In a large bowl and with an electric mixer, beat together the cream cheese, mascarpone cheese, butter, mint extract, and powdered sugar for 2minutes on medium speed or until well blended; reserve 1/3 cup baking chips for garnish. Stir remaining baking chips into cheese mixture. On a large piece of plastic wrap, place dollops of the cheese mixture in order to form a 16 inch log. Roll plastic wrap over mixture and gently press and roll until evenly rounded and log-shaped. Refrigerate for 1 hour. Remove cheese log from the refrigerator and unwrap but keep on plastic. With hands, form log into a candy cane shape. Carefully invert or transfer to serving platter. Using the reserved 1/3 cup baking chips and the coconut, place alternating stripes of each along top and sides of candy cane, pressing to adhere.  Refrigerate for another 30 minutes or loosely cover with plastic wrap and refrigerate overnight, if desired. (If made the night before, allow cheese log to stand at room temperature for 30 minutes to soften before serving).  Serve with vanilla wafer cookies and/or chocolate graham crackers for dipping or spreading.

Yield: 

Makes: 1 Candy Cane Cheese Log, Serves: 10 to 15