Cool Whip

Marshmallow Creme Frosting

2 (8 ounce) packages cream cheese, softened
1 (13 ounce) jar marshmallow creme
1 (12 ounce) container Cool Whip
1 (15 ounce) can crushed pineapple, well-drained (optional)
sliced fresh strawberries (optional)

  1. Beat cream cheese until smooth.
  2. Add in marshmallow creme; mix until completely blended.
  3. Fold in cool whip and crushed pineapple (if using).
  4. Frost any kind of cake you want and top with slices of fresh straberries (if using).
  5. Note: this probably makes enough for 2 cakes, depending on how heavily you frost the cake.

Ice Box Pudding Dessert

Cookie Crust mixture
1 1/2 cups flour
3 tablespoons sugar
3/4 cup butter
1/2 cup chopped pecans

Cream Cheese layer
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip

Vanilla layer
1 (3 1/2 ounce) box vanilla instant pudding mix
1 1/2 cups milk

Chocolate or pistachio layer
1 (3 1/2 ounce) box instant chocolate pudding mix or instant pistachio pudding mix
1 1/2 cups milk

Topping
1 cup Cool Whip

  1. Mix ingredients for cookie crust. Spread onto bottom of 9x13" pan. Bake at 350F for 15 minutes. Cool.
  2. Blend together ingredients for cream cheese layer. Spread over cooled crust.
  3. Prepare vanilla pudding mix with 1 1/2 c milk according to package directions. Pour over cream cheese layer.
  4. Prepare chocolate or pistachio pudding with 1 1/2 c milk. Pour over vanilla layer.
  5. Top with cool whip.

Banana Pudding

12 ounces vanilla pudding mix, family size
4 bananas (approx)
7 ounces sweetened condensed milk
8 ounces Cool Whip, tub
4 cups whole milk
2 (12 ounce) boxes vanilla wafers

    1. Mix pudding mix, sweetened condensed milk, cool whip,and milk in a large mixing bowl.
    1. In a separate bowl, put a layer of wafers and bananas.
    1. Add pudding mixture in layers.
    1. You can make your layers as thick or thin as you like.
    1. Top it off with a final layer of bananas and then wafers.
    1. Cover and Refridgerate.
    1. Notes: Wafers are the normal size box’s.

Jello Shot Cake

18 1/4 ounces yellow cake mix
2 teaspoons strawberry syrup, knott berry farms (if using lemon, orange, use 1 tsp of extract flavoring)
1 (3 ounce) package strawberry Jell-O gelatin dessert (other flavor preferred)
1 cup boiling water
1/2 cup rum
1 (3 1/2 ounce) package instant vanilla pudding
1 cup milk
1 teaspoon vanilla
8 ounces Cool Whip

  1. . Bake cake mix according to package directions. Dissolve Jello in 1 cup boiling water and 1/2 cup liquor. Let cake and Jello cool. Prick cake all over with a fork. Pour Jello mixture over cake; refrigerate 1 hour. Beat pudding and milk. Add vanilla and syrup. Fold in Cool Whip. Spread on cake and chill.
    1. Tried with orange jello, pineapple jello and lemon jello, using other extracts and flavorings and they all are wonderful. Also you can sub vodka, coconut rum, instead of rum.

Dirt Cake

1 package chocolate flavor instant pudding and pie filling mix, prepared according to package directions
2 cups chocolate wafer cookies, crushed (about 45 to 50)
2/3 cup chocolate-flavor Nestle Nesquik powder
1 container frozen non-dairy topping, whipped, thawed (8 ounces)
1 (3 ounce) package gummy worms

  1. Combine cookie crumbs and NesQuik in medium bowl; reserve 1/4 cup.
  2. Layer half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls.
  3. Repeat layers.
  4. Sprinkle with reserved crumb mixture; top with gummy worms.

Chocolate Cream Cheese Pie

1 German chocolate square
1/3 cup milk
3 ounces cream cheese
3 tablespoons sugar
1 (8 ounce) carton Cool Whip
1 prepared graham cracker pie crust

  1. Melt chocolate bar in milk over low heat.
  2. Cream together cream cheese and sugar. Add chocolate, then fold in cool whip.
  3. Put into pie crust.
  4. Freeze.

Fruit Dip

2 (8 ounce) packages fruit-flavored cream cheese
2 (7 ounce) jars marshmallow cream
1 container Cool Whip
mixed fruit, cut into chunks (cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc…)

  1. Add marshmallow cream.
  2. When well blended, add cool whip.
  3. Serve with fruit chunks.

Pineapple Cheese Pie

1 9 inch pie shell
1 (20 ounce) can crushed pineapples
1 (8 ounce) container non-dairy whipped topping
1 (6 ounce) box pineapple Jell-O
1 (12 ounce) container cream cheese

  1. drain juice from pineapple .
  2. set the fruit aside .
  3. dissolve jello in the pineapple juice, and microwave for 1 minute .
  4. Mix whipped topping and cream cheese until smoothe .
  5. Mix pineapple into cream cheese mixture, stir in jello and juice mixture, and mix thoroughly .
  6. pour into pie shell, and refrigerate for 4-5 hours .
  7. it is now ready to serve .
  8. it serves six .
  9. And if you don`t want to make a pie, you can serve it in pudding dishes .

Peppermint Patty Cups

1 (8 ounce) container Cool Whip Topping, thawed
3 drops green food coloring
24 thin mint cookies, chopped (1-1/2 cups)
24 thin mint cookies
crushed green starlight mints (optional)

  1. Mix1 cup of the whipped topping and food coloring in small bowl until just blended.
  2. Mix remaining whipped topping with chopped cookies in large bowl.
  3. Gently stir green whipped topping into cookie mixture until marbleized.
  4. Spoon mixture into 8 dessert dishes.
  5. Refrigerate until ready to serve.
  6. Arrange 3 mint cookies around inside rim of each dish just before serving.
  7. Sprinkle with crushed mints, if desired.
  8. Store leftover dessert in refrigerator.

Chocolate Eclairs

2 (4 ounce) packages French vanilla instant pudding
1 (12 ounce) container Cool Whip
4 ounces cream cheese
1 (14 ounce) box graham crackers
4 ounces chocolate chips
1 cup confectioners’ sugar
3 tablespoons margarine
milk

  1. Melt 1 tablespoon butter in 9x13 inch casserole dish. Line bottom of pan with graham crackers. In separate bowl, mix cream cheese and 1/2 cup milk until smooth. Set aside.
  2. Prepare pudding mix according to package directions, leaving out 1/2 cup of milk. Add cream cheese mixture to pudding. Fold in Cool Whip. Pour over graham crackers.
  3. Place another layer of graham crackers over pudding mixture. In separate bowl, melt chocolate chips with rest of margarine. Mix well. Add confectioners sugar. Pour on top of crackers. Add water if needed to thin mixture.
  4. Refrigerate overnight.

Banana Cream Pie

1 banana 1 9-inch baked pie crust
2 (3 1/2 ounce) packages banana instant pudding or instant vanilla pudding (4 serv) 2 1/2 cups milk, cold
2 cups Cool Whip, Thawed

  1. Slice banana into pie shell.
  2. Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.
  3. Fold in 1 cup of the Whipped topping and pour over banana in shell.
  4. Top with remaining whipped topping;garnish with banana slices and mint,if desired.

Pina Colada Wedges

1 (8 ounce) package cream cheese, softened
1/3 cup sugar
2 tablespoons rum
3 1/2 cups Cool Whip, thawed
1 (8 1/4 ounce) can crushed pineapple in juice, crushed
2/3 cup angel flake coconut

  1. Beat cream cheese with sugar and rum until smooth.
  2. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap.
  3. Invert pan onto serving plate, remove pan and plastic wrap.
  4. Spread with remaining whipped topping and sprinkle with remaining coconut.
  5. Freeze until firm, about 2 hours.
  6. Cut into wedges Garnish with pineapples and cherries if desired.

Pistachio Pudding Dessert

3 packets ladyfingers
7 ounces instant pistachio pudding mix
3 cups milk
1 packet Cool Whip
4 Heath candy bars

  1. Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk.
  2. Place half the ladyfingers in the bottom of a 9" X 13" glass dish.
  3. Add half the pudding and half the Cool Whip.
  4. Repeat layers.
  5. Crumble 3-4 Heath bars over top.
  6. Refrigerate.

Holiday Poke Cake

2 9 inch cake layers, cooled
2 cups boiling water
1 package red gelatin
1 package lime gelatin
12 ounces Cool Whip, thawed

  1. Place cake layers, top side up, in two 9" round cake pans.
  2. Pierce cake with large fork at 1/2" intervals.
  3. Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved.
  4. Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours.
  5. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
  6. Spread with about 1 cup of the Cool Whip.
  7. Unmold second cake layer; place on first cake layer.
  8. Frost with remaining Cool Whip.
  9. Refrigerate until ready to serve

Eggnog Cheesecake

2 (5 1/2 ounce) packages chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages vanilla or French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon nutmeg, ground
Cool Whip
holiday ribbon, 36 inches (optional)
parchment paper (10 inch by 10 inch piece)

  1. Trace springform pan onto a peice of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier.).
  2. Reserve one cookie for garnish, if desired.
  3. Cut 1" piece off 1 end of each of the remaining cookies.
  4. Crush 1" pieces into crumbs; set aside remaining cookies for sides of cake. Co mbine cookie crumbs, graham cracker crumbs and margarine until well mixed.
  5. Press crumb mixture firmly into bottom of 9" springform pan.
  6. Beat cream cheese at low speed until smooth.
  7. Gradually add 1 cup of the eggnog, blending until mixture in very smooth.
  8. Add remaining eggnog, milk, pudding mix, rum and nutmeg.
  9. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan.
  10. Chill until firm, about 3 hours .
  11. Run hot metal spatula or knife around edges of pan before removing sides of pan.
  12. Press remaing cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie.
  13. Just before serving garnish with Cool Whip and reserved cookie, if desired.
  14. Tie Ribbon around cake if desired.

Chocolate Lush Layered Dessert

1/2 cup unsalted butter, melted
1 cup flour
3/4 cup walnuts or pecans, finely chopped
1 (8 ounce) package cream cheese, softened to room temperature
1 cup powdered sugar
1 (12 ounce) container Cool Whip
2 boxes instant chocolate pudding mix (any favorite flavor may be used)
1 cup milk (I use a little less than 2 1/2 cups for a firmer filling)

  1. Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
  2. Bake 20 minutes at 350:.
  3. Cool.
  4. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
  5. Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
  6. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

Wendy’s Frosty

1 quart Nestle chocolate milk
2 (8 ounce) packages Cool Whip
2 (14 ounce) cans sweetened condensed milk

  1. Mix all together and freeze in ice cream maker.

Mississippi Mud Pie with Ice Cream

1 chocolate cookie pie crust
1/4 cup light cream
1/4 cup water (Plus 2 Tbsp.)
1 (6 ounce) package semi-sweet chocolate chips
chocolate ice cream or coffee ice cream, Softened
Cool Whip
pecans

  1. Combine cream and water and bring to boil.
  2. Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
  3. Put half of mixture over the pie crust. Top with ice cream.
  4. Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
  5. Place in freezer until ready to use.

Chocolate Cheese Pudding Pie

Crust
1 1/2 cups flour
3/4 cup chopped pecans
3/4 cup butter

Filling
1 (6 ounce) package instant chocolate pudding mix
3 cups milk
1 cup sugar
16 ounces Cool Whip Topping
8 ounces cream cheese
1/2-1 cup pecan pieces (for topping)

  1. Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
  2. Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
  3. With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
  4. Pour into crust. Top with chocolate pudding.
  5. Top with remaining Cool Whip topping.
  6. Sprinkle with pecans pieces. Refrigerate several hours before serving.

Mousse in a Minute

1 1/2 cups milk
1 (3 ounce) package instant pudding mix
1 cup Cool Whip

  1. In a large bowl, blend milk and pudding mix for 2 minutes using electric mixer.
  2. Fold in Cool Whip.
  3. Chill until firm.