Mini Gingerbread Houses

Ingredients

Makes: 4 mini houses

• 1    tube (6-ounce) white icing, Cake Mate® Easy Squeeze

• 32   2-part graham cracker squares, Honey Maid®

• 1    can (6.4-ounce) white icing, Betty Crocker® Easy Flow

•       Variety of small candies for decorating

Directions

Using squeezable icing as glue, glue together 5 graham cracker squares to make a box without a top. Let icing harden for a few minutes.

To make roof supports, use a serrated knife to cut 1 graham cracker square in half. Using a long side of a cracker half as a base, cut cracker half into a triangle. Repeat with the other cracker half. Squeeze icing onto the long side of each triangle and attach to the top of the 2 opposite walls.

Squeeze icing onto the edges of the roof supports. To make the roof, use 2 more graham cracker squares attached together with icing. Gently place roof onto the roof supports. Repeat to make 3 more mini gingerbread houses. Let icing stand overnight to harden.

Decorate gingerbread houses as desired, using a variety of candies and canned white icing.