Preheat oven to 350 degrees.
Spray 2 9-inch round cake pans with floured cooking spray.
Beat cake mix, Dream Whip, eggs, and water on low speed until moist, then on medium speed for 4 minutes. Pour mixture into pans.
Bake for 30 minutes. Cool Completely.
Frost with Fluffy Frosting.
Frosting:.
Beat ingredients with electric mixer in a large bowl on a low speed until blended.
Beat on high speed for 4-6 minutes, until soft peaks form.
Combine jello and 1 cup of boiling water only.
Let cool. Pour in marshmallows, mayonnaise and softened cream cheese. Drain pineapple and stir in.
Mix graham cracker crumbs, sugar and butter.
Mix cream cheese, Dream Whip, cold milk and sugar.
Using a 9 x 13 x 2-inch Pyrex dish, layer as follows:
Graham cracker mixture, Dream Whip mixture, blueberries, Dream Whip mixture and graham cracker mixture.
Let stand in refrigerator overnight.
Beat together 1 large package cream cheese and 1 cup sugar. Prepare two envelopes Dream Whip.
Fold Dream Whip into mixture. Pour into crushed graham cracker crust or pie shell.
Top with blueberry or cherry pie filling and more Dream Whip.
Prepare both envelopes of Dream Whip as directed on box. Allow cheese to soften and blend with Dream Whip.
Add powdered sugar and mix well.
Stir in lemon juice.
Pour mixture into 2 graham cracker crusts.
Top with blueberry pie filling. Refrigerate for 1 to 2 hours before serving.
Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes).
Stir in Dream Whip mixture.
Refrigerate until ready to serve. You can garnish with whipped cream or mint.
Cream sugar, cream cheese and vanilla; set aside.
Mix Dream Whip according to directions minus vanilla.
Combine cream cheese ingredients and Dream Whip.
Pour into a 9 x 12 x 2-inch graham cracker crust.
Top with pie filling.
Refrigerate.
Very rich dessert.
Mix Jell-O with 1 cup hot water.
Add 3/4 cup pineapple juice. Cool.
Let mixture get syrupy.
Add Dream Whip, cottage cheese (small curd) and pineapple.
Chill until thick. Stir occasionally. Makes large dish.
Whip the Dream Whip.
Add softened cream cheese and powdered sugar.
Then whip it again.
Spoon onto a crust.
Add any topping. Chill.
Whip Dream Whip according to directions on box; beat in 1/3 cup mayonnaise.
Fold in drained fruits and coconut.
Chill thoroughly or until firm.
Whip cream cheese, sugar and vanilla together.
Prepare Dream Whip according to package directions.
Put in graham cracker crust.
Place cherry pie filling on top.
Place in 8 x 8-inch pan and refrigerate.
cup milk, vanilla, and Dream Whip in large bowl.
Add
Crush graham crackers; add oleo, melted, and sugar.
Mix and pat (not too firmly) into 9 x 13 glass bake dish.
Prepare Dream Whip as directed.
Fold in 1/2 package miniature marshmallows. Spread over cracker crust.
Top with your favorite pie filling. Chill several hours before serving or make a day ahead.
Blend powdered sugar and cream cheese in small bowl until smooth.
Mix Dream Whip (follow directions on box).
Fold these together and spread spread on top of crust.
Refrigerate for at least 2 hours.
Top with your favorite pie filling and serve!
Beat all ingredients until moistened.
Beat frosting on high 4-5 minutes until soft peaks form.
Frost cooled dream whip cake.
Refrigerate leftovers.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Dissolve jello in 2 cups of water. Set until firm enough to whip.
Prepare Dream Whip.
Drain pineapple and mix with softened cream cheese.
Blend whipped jello and the Dream Whip.
Add cream cheese and pineapple.
Pour into a 9 x 9-inch pan.
Double for 9 x 13-inch recipe.
Mix both packages of jello with the boiling water.
Add pineapple and mandarin oranges.
Let it set until it thickens. Whip the package of Dream Whip.
Add salad dressing to Dream Whip. Add part of the jello to Dream Whip mixture, then add all to jello. Put in mold and let set.
Dissolve jello in 2 cups boiling water. Add cream cheese. Whip into jello with mixer. Add 1 cup juice from fruit cocktail. Let set in refrigerator. Whip Dream Whip according to package directions. Refrigerate. When jello is set, whip with mixer the jello the Dream Whip. Add fruit. Chop extra cherries, squeezing the juice from them. Put into mold. Chill.
Prepare jello as directed, but substitute pineapple juice for water.
Jell.
Whip 1 package of Dream Whip and chill.
Beat jelled jello and add crushed pineapple and Dream Whip.
Crumble angel food cake in bottom of cake pan and pour mixture over it. Mix lightly and smooth into pan.
Top with remaining Dream Whip and chill.
Refrigerate.