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Makes 4 1/2 cups

Create a creamy and crunchy dessert when you make this Cookies ’n’ Creme Panna Cotta.



36 HERSHEY’S KISSES Brand Cookies ‘n Creme Candies

1 teaspoon unflavored gelatin

1/4 cup milk

1 1/4 cups heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

2 cups mixed fresh berries (optional)



1.Remove wrappers from candies; chop into smaller pieces. Set aside. Sprinkle gelatin over milk in medium bowl; let soften 2 minutes.

2.Combine cream and sugar in medium saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and small bubbles appear around the edges of pan. Slowly add the cream mixture to gelatin mixture, stirring until smooth. Add candy pieces and vanilla; stir until candy is melted and mixture is smooth.

3.Divide mixture into four 4-oz decorative molds, custard dishes or ramekins. Cover; refrigerate at least 4 hours.

4.Just before serving, fill small bowl with warm water. Dip molds into warm water (do not submerge); run tip of knife around edge of dish to loosen panna cotta. Invert each panna cotta onto serving plate; garnish with fresh berries, if desired. Serve immediately.


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