Great Cool Whip Dessert Recipes
Chilled Vanilla Graham Cake
1 package Graham Crackers
2 packages (3.4 ounce) instant vanilla or French vanilla pudding mix.
1 (16 ounce) container Cool Whip (thawed) or 2 (8 ounce )Cool Whips
3 cups milk
1 recipe chocolate frosting (recipe below)
In a large bowl, mix together the pudding mix, Cool Whip, and milk make sure it is well incorporated. Put a little of the pudding – Cool Whip mixture on the bottom of a 9 x 13 baking dish. This will allow the underneath of the graham crackers to become soft, then pour half of the remaining pudding mixture over the top of graham crackers. Add another layer of graham crackers and pour remaining pudding on top. Put on the final layer of graham crackers and cover with the chocolate frosting.
*Refrigerate for at least four hours before serving this will allow the graham crackers to become soft and absorb some of the pudding mixture.
1/4 cup * butter melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioner’s sugar
Place butter and cocoa in a large bowl and beat until all the cocoa and butter are combined together. Add milk and vanilla then gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if the mixture is too thin. This frosting stands up well when refrigerated.
*you can use margarine if you wish – but this does produce an oilier frosting.
Easy Pink Ambrosia Cool Whip Dessert
1 (11 ounce) can mandarin oranges, drained
1 (21 ounce) can of cherry pie filling
3 cups miniature marshmallows
1 (20 ounce) can of pineapple tidbits
1 (8 ounce) can crushed pineapple
1 cup shredded coconut
1 (16 ounce) container Cool Whip
Extra shredded coconut for top
jar of maraschino cherries (optional)
Drain pineapple very well. Using a large spoon, combine all the ingredients in a large bowl until the mixture is evenly pink. Mix together well place in pretty bowl then top with a little shredded coconut and a few maraschino cherries – refrigerate for at least 30 to 45 minutes.
No Bake Cherry Cheesecake Pie
1 prepared or homemade graham cracker crust
1 (8 ounce) packages of cream cheese, softened
1/2 cup sugar
1 (8 ounce) container Cool Whip
1 (21 ounce) can cherry pie filling
In a large bowl, blend together cream cheese and sugar. Fold in frozen Cool Whip
Spoon the cream cheese cool whip mixture into graham cracker crust use a spatula to smooth the top and spread cream cheese mixture up the sides. Pour cherry pie filling into the cream cheese lined graham cracker crust. Chill at least 3 hours.
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