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 according to directions in 9-inch cake pans.
After cake is baked, split layers in half.
Ice bottom of cake and put Cool Whip on top of icing.
Keep layering, then ice cake on top and sides.
Cook cake as directed on box.
Remove from oven when done. Punch holes in cake and pour Eagle Brand milk over cake.
Add Cool Whip.
Crush up candy bars and put on top of Cool Whip.
Bake cake as directed.
Mix pineapple and pudding mix.
Fold in the Cool Whip; frost cake.
Store in refrigerator.
Frost cake with the entire container of cool whip.
Spoon cherries and drizzle filling over cake, down sides, and inside center hole.
Chill for 2 hours before serving, or overnight.
Enjoy!
Cook cake mix and leave in pan. Heat milk and sugar in microwave; punch holes in warm cake and pour milk over cake. Let cool and top with Cool whip, then with coconut.
If strawberries are frozen, thaw.
Mix your pudding according to instructions on back of package.
Slice pound cake in bottom of dish; put a layer of cake, then pour 1/2 of your pudding on top of cake, then add crushed pineapple.
Now add sides of dish with cake and another layer over pineapple, then rest of pudding mix, then add strawberries.
Top with Cool Whip.
Mix cake according to directions on box.
Bake two round layers.
Cool.
Top with sliced bananas.
Spread Cool Whip on top of bananas.
Add second layer.
Put Cool Whip on top and sides. Top with sliced bananas.
Refrigerate.
Mix first 4 ingredients together.
Cook 30 to 35 minutes at 350\u00b0.
Top with pineapple followed by pudding.
Top off with Cool Whip.
Allow cake to cool before layering with pineapple, pudding and Cool Whip.
Keep refrigerated.
Mix Jell-O with water; let set in refrigerator until 1/2 jelled.
Then add Cool Whip and mix well.
Add strawberries.
Then cut angel food cake into small pieces.
Put cake pieces into Jell-O mixture or add whole angel food ring and push into mixture.
Prepare pudding as directed on box.
After pudding thickens, add cream cheese, stirring well until it melts.
Set aside. Prepare cake mix as directed on box.
Let cool for 10
minutes after baking.
Spread pudding mixture over cake.
Sprinkle drained crushed pineapple on top of pudding mixture.
Spread Cool Whip over pineapple and pudding.
Chill and serve.
Very good!
Prepare cake mix according to directions (use 9 x 13 pan) and bake at 350\u00b0 for 15 minutes. Blend 1 cup milk, cream cheese and pudding. Add second cup of milk and beat until creamy. Spread over cool cake. Spread pineapple. Top with Cool Whip. Refrigerate overnight.
Cook cake by directions.
While hot, pour condensed milk on top of cake; let cool.
Then layer with cherry pie filling, Cool Whip and coconut.
Keep in refrigerator.
Bake cake as directed, making 4 layers.
Mash bananas. Sprinkle with sugar and vanilla flavoring.
Cover with Cool Whip. Put in cake keeper.
Set in refrigerator overnight.
Preheat the oven to 350 degrees.
Mix the cake mix, egg and cool whip together until the batter is smooth. It will be a very sticky batter.
Spoon amount into bowl of powder sugar coating evenly.
Place on an ungreased cookie tray.
Bake 8-10 minutes at 350 degrees. Ovens may vary and cookies may look slightly moist on top, the bottoms will be a slight golden brown.
For crust, mix flour, butter and pecans; pat mixture in pan with dampened fingers.
Bake at 375\u00b0 for 15 minutes.
First layer mix cool whip, powdered sugar and cream cheese; beat until fluffy. Spread over crust by spoonfuls.
Then add pudding mixture over first layer; then top with cool whip.
Refrigerate for at least 4 hours before serving.
Pudding mix can be any flavor you desire.
Mix together the first 3 ingredients.
(It will be crumbly; press in with fingers.)
Bake for 10 minutes at 375\u00b0.
Cream the cream cheese and powdered sugar.
Fold in the Cool Whip and spread over.
Cook the lemon pie filling; let cool and spread on top of cream cheese layer.
Put Cool Whip on top.
Use a 10 x 4 x 2-inch or 9 1/2 x 13 1/2 x 2-inch pan.
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.
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.
Bake cake as directed on box.
Cool and cut in bite size pieces.
Layer in punch bowl: cake, pudding, peanut butter cup, Cool Whip, cake, pudding, peanut butter cup and Cool Whip.