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 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.
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.
Prepare Dream Whip according to package.
In another bowl, blend cheese, sugar and vanilla.
Fold in Dream Whip.
Spoon into pie shell and chill for 3 hours.
Spoon on pie filling.
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.
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.
Mix all ingredients together. Divide in half.
Pour into the 2 graham cracker pie shells.
Chill in refrigerator over night.
Get ready to make more and share with others.
Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
Beat on high speed 2 minutes, scraping bowl occasionally.
Spoon into pie shell.
Refrigerate at least 4 hours.
Garnish as desired.
Store leftover pie in refrigerator.
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 whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
Beat on high speed 2 minutes, scraping bowl occasionally.
Spoon into pie shell.
Refrigerate at least 4 hours.
Garnish as desired.
Store leftover pie in refrigerator.
Beat all ingredients until moistened.
Beat frosting on high 4-5 minutes until soft peaks form.
Frost cooled dream whip cake.
Refrigerate leftovers.
Line a 9 x 13-inch pan with graham crackers.
Prepare Dream Whip with 1 cup of milk as directed on package.
I use a large bowl. Add the pudding and the remaining 1 3/4 cups milk.
Blend at high speed for 2 minutes.
Dice the oranges and fold into the mixture. Add nuts.
Spoon half of mixture over the crackers.
Add another layer of graham crackers.
Spoon the rest of the mixture over them.
Garnish with nuts.
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.
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.
cup milk, vanilla, and Dream Whip in large bowl.
Add
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on the package.
Combine 1 cup of the prepared Dream Whip with the Jell-O instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with mixer until well mixed.
Pour into pie shell. Chill in refrigerator until set, about 2 hours.
Top with remaining Dream Whip.
Serves 6.