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.
Slice pound cake lengthwise 3 times.
Spread Cool Whip on first layer.
Next, layer about 3 pineapple slices on top of Cool Whip.
After that, put the bananas, strawberries or really any other fruit you want or even use 2 fruits if you want.
Repeat directions for the next 2 slices.
Combine Cool Whip and Jello together until Cool Whip is softened.
Add cottage cheese and stir.
Put in fridge--the longer the more like Jello.
Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
In large bowl, stir together cooked noodles, cheese, cucumber, tomato, peppers and olives.
In separate bowl, stir together onion, ranch dressing mix and sour cream.
Pour the ranch mixture over pasta mixture and toss together to coat.
Refrigerate and toss again before serving. Top with crushed Cool Ranch Doritos.
spoon out a layer of Cool Whip over the cookies so
Pour 2 1/2 cups milk into large bowl. Add 2 packages Jell-O instant chocolate pudding. Beat with a wire whisk until well blended. Mix in 1 tub of Cool Whip (thawed). Layer brownies cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub of Cool Whip in large glass bowl. Refrigerate 1 hour. Makes 16 servings.
Mix together margarine, flour and nuts.
Pat on bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Let cool!!
Mix together softened cream cheese, sugar and 2/3 of Cool Whip. Spread over crust.
Mix milk and pudding; spread over cheese mixture.
Put rest of Cool Whip on top and sprinkle with nuts. Refrigerate!
t's done, let it cool a bit, about ten minutes