Starting at the left side of the pie crust, place red Jell-O stars up to the center of the pie crust.
Place Cool Whip or Whipped Cream in a line down the center of the pie shell.
Fill right side with blue Jell-O stars.
Place a dollop of Whipped Cream in the center.
Arrange all ingredients in the shape of a rainbow.
We chose:
Red - Lunch Meat.
Orange - Carrots.
Yellow - Cheese.
Green - Grapes.
Blue - M&M's.
Purple - Kool-Aid.
I sent all my ingredients with my daughter to school so she could arrange them herself.
Grind all the lunch meats together and mix with Miracle Whip; serve.
May use 1/4 cup shredded cheese.
Garnish with toast, lettuce and sliced tomatoes.
Cut 4 (1-1/2-inch) circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 4 (1-1/4-inch) stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container and ship off in lunch box.
t's done, let it cool a bit, about ten minutes
In saucepan, combine zucchini with onion flakes and seasonings.
Simmer 5 minutes.
Add mushrooms and shrimp and simmer 2 to 3 minutes longer.
Serve on lettuce leaves.
Recipe equals fish protein lunch portion.
Stack cheese and lunch meat, alternating each layer.
Trim around edges to make square.
Place toothpicks through all slices, about 3/4-inch apart.
Slice between toothpicks.
Make Jell-O as directed, except decrease water by 1 cup.
Pour into round-bottom bowl.
Let set in fridge.
Invert on a plate. Cover with Cool Whip and sprinkle with coconut.
Decorate for Christmas.
Dissolve Jello in boiling water.
Allow to cool to room temp.
Whisk in Cool Whip.
Fold in watermelon.
Spoon into crust.
Chill for 2-3 hours or overnight.
Yum!
Take the Cool Whip and set it to
In large bowl combine pineapple and juice with instant vanilla pudding, whisk together until mixed good.
Add Cool Whip and whisk together, pour into graham cracker pie shell and refrigerate.
You can garnish with toasted coconut and a cherry-- or just serve as is, either way it's a great summer dessert, light cool and refreshing.
Let Cool Whip thaw for about 1 hour.
Mix in pudding mix using a mixer until well blended.
Pour milk into bowl and add pudding and sugar.
Beat with wire whisk 2 minutes.
Gently stir in Cool Whip.
Spread on cake at once.
Crust: Combine first three ingredients (graham, sugar and marg).
Press firmly into bottom of 13x9 pan.
Chill 15 minutes.
1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
Fold in 1 1/2 c. Cool Whip (1/2 a container).
Spread over crust.
2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
Spread over cream cheese layer.
Chill hours or overnight.
3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.
Pull angel food cake in pieces and place one layer in bottom of 9 x 13-inch pan.
Then mix Cool Whip and jello powder together and place one layer of Cool Whip mixture on top of angel food cake.
Then place another layer of cake, then layer of Cool Whip mixture.
Refrigerate for 2 hours.
Thaw Cool Whip, then add some creme de menthe (usually a small amount) until Cool Whip tastes minty.
Shave some chocolate curls onto the top of the Cool Whip.
Use cookies or fruit to dip for a light, tasty dessert.
Mix together 1 cup Cool Whip, powdered sugar and cream cheese. Spread on cooled crust.
Mix pudding with milk until thick. Spread pudding mixture on top of cream cheese mixture.
Top with remaining Cool Whip and sprinkle with nuts.
Mix white cake as directions say on box.
Then bake in a 9 x 13 pan according to directions.
Poke holes in cake while hot and pour 1 can Eagle Brand milk and 1 small can Coco Lopez cream of coconut over cake.
Ice with 8 ounces Cool Whip.
Sprinkle flake coconut on top of Cool Whip.
Bake cake mix according to directions.
Allow to cool.
Take a fork or tines and poke cake full of holes.
Dissolve jello according to directions and pour slowly over cake evenly.
Put cake in refrigerator and chill at least 2 hours.
Frost with the Cool Whip and keep refrigerated.
Mix Cool Whip and dry jello together.
Mix other ingredients and Cool Whip mixture.
Chill 1 hour.