Instructions: Crush 1 candy cane and place in top of double boiler along with 1 cup whipping cream; heat over hot water, stirring until melted.

Whip remaining 3 cups cream, adding sugar gradually, until thick.

Slowly pour melted candy cane mixture into whipping cream, beating gently. Taste and adjust sweetening.

Pour into 9x5 inch loaf pan or ice cube trays and freeze. When parfait is partially frozen, crush remaining candy canes and stir in.

Freeze until firm. To serve, scoop into individual serving dishes and spoon Chocolate Sauce over.

Makes 6 servings.

Chocolate Sauce: In top of double boiler, combine chocolate, water and sugar and heat over hot water, stirring until smooth. Remove from heat and blend in cream. Transfer to small pitcher.

Makes
enough sauce for 6 servings.

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