Cool whip recipes?!


Question:

Cool whip recipes?


Answers: Use the "lite" cool whip. Spread on chocolate flavored graham crackers, top with another cracker. Wrap the crackers in plastic wrap then freeze till hard. It tastes like an ice cream sandwich but is much lower in fat and calories. Get a Pie shell and bake it as it says on the directions and then add Strawberry jell found in the fresh fruit isle ,spread some on the bottom of the pie shell and then cut some strawberries up and put on top and layer it and then add cool whip. This is sooo good and sooo easy.

1 angel food cake loaf from the bakery at walmart
1 can sweetened condensed milk
2 8 oz pkgs cream cheese
2 cans of pie filling (which ever flavor you would like)
I large tub of cool whip

Take a 9 X 13 pan and cut the angel food cake length ways so that you get six pieces and line the bottom of the pan. Mix the softened cream cheese and condensed milk together and layer on top of cake. Open the pie filling and layer that next. Top with cool whip. Keeps in the fridge for a few days so it is okay to make it in advance. TRY COOL WHIP MIXED UPON CUT UP CUBES OF CANTELOUPE---UM!--UM!---SOooo VERY GOOD & DELICIOUS---AND, SO VERY SIMPLE TO PREPARE!!! easy and simple fruit salad

take a tub of cool whip, mix in 1 can of pineapple chunks, 1 can fruit cocktail, 1 jar maraschino cherries and the flavored marshmallows. it soooo good! http://web.foodnetwork.com/food/web/sear...

(Pics:http://images.search.yahoo.com/search/im... We love parfaits, layer pudding and cool whip, fresh fruit or other things are good in it too. EX; Choc pudding, choc chips, cool whip- Banana pudding, bananas, cool whip. Vanilla pudding, strawberries and cool whip. Layer and repeat in a cute glass or dish. i threw this together for the family cookout yesterday:

12 oz cool whip, thawed
8 oz sour cream
3.4 oz box instant vanilla pudding
9 in. angel food cake, cubed
2 pints blueberries
1 pound strawberries, cut in half

Mix the cool whip, sour cream and pudding mix together. (Do not prepare the pudding, just use the powder)
In a large glass bowl, put a layer of cake in the bottom, top with the cool whip mix and then layer the strawberries and blueberries. Repeat layers until all ingredients are used.
You can actually use any kind of fruit you want.

This dessert was a hit, everyone there asked for the recipe. Watergate Salad is really good.

1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
1/2 (8 ounce) container frozen whipped topping, thawed

In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill. Hi !!
Here you go...ENJOY!!!

Four Layer Pie recipe

8 Servings

Ingredients
1 stick Butter melted
1 cup Powdered sugar
1 cup Flour
1 10 ounce Cool whip topping thawed
1/4 teaspoon Salt
2 small Instant pudding Butterscotch is good on this
3/4 cup Pecans chopped
3 cups Milk
8 ounce Cream cheese softened

Directions
Preheat oven to 350 degrees.

First layer:
Mix butter, flour, salt, 1/2 cup chopped pecans and press into a pie dish and bake at 350 until browned. Let the crust cool completely before adding the next layer.

Second layer:
Beat cream cheese, powdered sugar, and 1/2 the carton of cool whip to mix well and spread on cooled crust.

Third layer:
Mix the pudding and milk as directed on the box and spread on top of the second layer.

Fourth layer:
Spread the rest of the cool whip on top of the pie and sprinkle the remaining pecans on top.

Refrigerate for 1 hour to set.

------------HOW ABOUT COCONUT..

Coconut Cool Whip Pie

Ingredients

1 tub (8 ounce) Cool Whip
1 package (3 ounce) cream cheese softened
1 tablespoon sugar
1/2 cup milk
1 1/3 cup angel flake coconut
1/2 teaspoon vanilla or almond extract
1 nine inch ready graham cracker crust

Method

Beat sugar and milk into cream cheese until smooth. Fold in coconut, then cool whip, and extract. Spoon into crust and freeze until firm (about 4 hours). Let stand at room temperature for 15 minutes before you cut it. Store leftover pie in freezer.

Yield: 6 servings

---------I LOVE THIS RECIPE...IT'S ALWAYS A HUGE HIT!!

Vanilla and Chocolate Delight

"This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding."

Original recipe yield:
1 - 9x13 inch pan

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min

INGREDIENTS
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars. I remember that I used to make this quite often...Just mix a tub of thawed Cool Whip (I usually used the reduced fat kind) with a packet of any flavor jell-o that you have prepared less half a cup of the water (unset). Mix thoroughly in a large bowl and place in the fridge. When fully set, after about 6 hours, it will be fluffy, almost like a fruit mousse. You can mix fruit in while preparing if you'd like; drained diced peaches, mandarin oranges or sliced strawberries make tasty additions. Recipes using Cool Whip that have been collected from newspapers, magazines, box tops, and friends over the years.

Recipes using Cool Whip that have been collected from newspapers, magazines, box tops, and friends over the years.

BLUEBERRY PIE
Pie shell, baked & cooled
4 lg. bananas, sliced
1 pkg. Cool Whip (8 oz. size)
1 c. sugar
1 lg. cream cheese (8 oz.)

Cream Cool Whip, sugar and cheese. Spread over sliced bananas. Pour large can blueberry pie mixture over top.

ANGEL FOOD DESSERT
1 (12 oz.) pkg. chocolate bits
2 tbsp. sugar
3 eggs, separated
1 pt. Cool Whip
1 baked angel food cake

Melt the chocolate bits and sugar in a double boiler. Add 3 beaten egg yolks and let cool 10 minutes. Blend Cool Whip with 3 beaten egg whites; then fold into the chocolate mixture. Break up one store bought angel food cake and layer cake pieces and chocolate mixture until pan is full ending with chocolate on top. Top with chopped nuts. Cool until serving time.

PRETZEL JELLO MOLD
2 c. pretzel crumbs
1 1/4 sticks butter, melted
4 tbsp. sugar

Press into pan. Cook 10 minutes at 350 degrees. Cool. 12 oz. Cool Whip
8 oz. cream cheese
1 c. sugar

Blend together and spread over cooled crust. Next layer 1 large strawberry Jello. Dissolve into 2 cups boiling water. Add 1 large cup crushed drained pineapple and 10 ounce package, thawed strawberries. Blend and add onto the mold.

GOLDEN LAYER CAKE
1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*

*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12.

COCONUT CAKE
2 yellow cake mixes
2 pkg. fresh frozen coconut
2 c. sugar
1 pt. sour cream
1 (9 oz.) Cool Whip

Bake 4 layers of yellow cake. Do not thaw coconut completely. Combine all ingredients, fill, frost and refrigerate for 5 days.

CREAM CHEESE SALAD
1 1/2 c. hot water
1 pkg. any flavor gelatin
3 oz. pkg. cream cheese
1 c. Cool Whip or whipped evaporated milk
3 oz. bottle maraschino cherries (opt.), cut up
1 c. coarsely broken nutmeats
1 can fruit cocktail or any other fruits

Pour hot water on gelatin. Stir until it is dissolved and then allow to stand until mixture is slightly congealed. Add cheese and blend well. Fold Cool Whip into gelatin and cheese mixture. Add fruit and nutmeats and mix well. Pour into ring mold. Chill for about 3 hours. May add fruit in center of mold after.

PEACH JELLO MOLD
1 (1 lb. 13 oz.) can peaches
1 (3 oz.) peach Jello
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1 sm. Cool Whip

Drain peaches, mash. Add water to juice to make 1 1/2 cups. Heat to a boil. Add Jello mix, cool. Thin the cheese with milk, fold thinned cheese into Jello mix. When it begins to set, add mashed peaches and Cool Whip. Put in greased mold, set overnight.

FROZEN CHERRY DESSERT
1 lg. can Eagle Brand milk
1 can Thank You cherry pie filling
1 can crushed pineapple, drained
1/2 c. nuts
1 lg. Cool Whip

Mix Eagle Brand in thawed Cool Whip. Add rest of the ingredients and freeze. Take out of freezer 1 1/2 hours before serving. You can also serve without freezing. Place in refrigerator.

APRICOT JELLO MOLD
6 oz. pkg. apricot Jello
1 lg. (8 oz.) Cool Whip
2 boxes frozen strawberries

Combine Jello with 2 cups boiling water; cool. Thaw strawberries, add with their own juice. Refrigerate until syrupy. Beat in Cool Whip, refrigerate.

RASPBERRY BAVARIAN MOLD
1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/2 c. boiling water
Pinch of salt
1 (10 oz.) pkg. frozen raspberries
1 1/2 c. Cool Whip

Dissolve Jello, sugar and salt in boiling water. Add raspberries, stirring until berries separate. Chill until slightly thickened. Stir Cool Whip into Jello until dissolved. Pour into 6-cup mold. Chill until firm. To serve: Unmold and garnish with a little more Cool Whip. Serves 6-8.

BANANA CAKE
CAKE:
1/2 c. shortening
2 c. brown sugar
3 eggs
2 1/2 c. flour
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 c. sour milk

FILLING:
3-4 bananas
Powdered sugar
Whipped cream or Cool Whip

Use cake recipe or box mix. Cream shortening and sugar, add well beaten eggs. Sift all dry ingredients together and add with sour milk. Bake in 2 (8") cake pans 25 to 30 minutes in 350 degree oven. On first WARM layer of cake slice to cover with bananas and sprinkle with powdered sugar, add second WARM layer and repeat. Serve warm with whipped cream topping on each slice. Fast, easy and delicious.

CHOCOLATE ICE CREAM
1/2 gal. chocolate milk
1 can sweetened condensed milk
1 lg. carton Cool Whip

Mix and freeze in ice cream freezer.

PINEAPPLE AND LEMON CHIFFON
1 c. sugar
1 box lemon Jello
1 can pineapple, crushed
1 box graham cracker crust
1 egg, beaten
1 tub Cool Whip

Spread crushed graham cracker crust in a 13 x 9 inch glass casserole dish. In a saucepan, put 1 cup sugar, can of crushed pineapple. Let cook until boil, then add egg. Stir until start boiling again. Take off stove, add lemon Jello and Cool Whip. Spread on top of the graham cracker crust, then let cool. Put in refrigerator until little harder - about 1-2 hours.

PINEAPPLE RICE
2 c. rice
1/2 c. sugar
Pineapple tidbits
Lg. carton Cool Whip

Boil rice. Drain in strainer and run cold water over it so it doesn't stick. Mix in sugar, then pineapple, then Cool Whip. (Fruit cocktail may also be added.)

MILLION-DOLLAR RICE SALAD
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. sugar
1 tbsp. mayonnaise
2 oranges
2 c. cooked rice
12 maraschino cherries (halved)
2 c. miniature marshmallows
8 oz. Cool Whip
1 c. chopped pecans

Combine cream cheese, 2 tablespoons sugar and mayonnaise and blend until smooth. Peel oranges separate and cut into bite size pieces. Add rice, cherries, oranges and marshmallows to cream cheese mixture, mixing well. Whip the cream sweetening with remaining 2 tablespoons sugar. Fold Cool Whip and pecans into mixture. Chill well.

HEAVENLY RICE SALAD
2 c. cooked rice
1 pkg. strawberry Jello
1/2 c. sugar
1 c. pineapple, drained
1 c. walnut meats
1 c. Cool Whip

Dissolve gelatin and sugar in 1 cup boiling water. Add 1 cup cold water and chill until partially set. Fold in the rice, pineapple and nuts, then fold in the Cool Whip and chill until set.

LEMON CHEESECAKE
Weight Watcher Points - 8 points
Serves 8

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)

BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.

Calories 170 Total fat 5 g Saturated fat 2 g Cholesterol 5 mg Sodium 280 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 11 g Protein 6 g
Reprinted with the permission of Kraft Kitchens

LOWFAT CHOCOLATE BANANA PARFAITS
Weight Watcher Points - 3 Points
Serves 4

2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

SPOON 1/2 of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding.

TOP with remaining whipped topping. Refrigerate until ready to serve.

Calories 160 Total fat 2 g Saturated fat 2 g Cholesterol 5 mg Sodium 390 mg Carbohydrate 33 g Dietary fiber 3 g Sugars 18 g Protein 5 g
Reprinted with the permission of Kraft Kitchens

BANANA PUDDING
Weight Watcher Points - 3 Points
Serves 16

2 pkg. (4-serving size each) JELL-O Chocolate or Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

4 cups fat free milk

47 NILLA Wafers, divided

5 to 6 medium ripe bananas, sliced (about 3 cups), divided

2 cups thawed COOL WHIP LITE Whipped Topping

PREPARE pudding with milk as directed on package.

SPOON 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.

REFRIGERATE 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.

Calories 130 Total fat 3.5 g Saturated fat 1.5 g Cholesterol 0 mg Sodium 230 mg Carbohydrate 22 g Dietary fiber 1 g Sugars 12 g Protein 3 g
Reprinted with the permission of Kraft Kitchens

FOR MORE LOOK AT THE LINK



The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources