First, you'll want to start the candy cane cool-whip a few hours before.
Spoon the cool-whip into a bowl and add in 3/4 of the crushed candy cane. Stir well.
In a parchment paper lined flat dish, I used a cake round, spoon out the candy cane cool-whip and spread evenly.
Top with the remanning crushed candy cane.
Freeze for 3 hours.
Time for the hot chocolate. In a double boiler, start to melt the white chocolate.
Once it's well on its way to being melted, add in the milk gradually, stirring as you go.
Add in the vanilla.
Take out your cool-whip and use a cookie cutter to cut out fun shapes.
Top the warm hot chocolate with the candy cane cool-whip and drink up!