t's done, let it cool a bit, about ten minutes
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.
owl 1/2 of your Cool Whip tub, approx 4 oz, and
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.
Pour 2 1/2 cups milk into large bowl.
Add 2 pkgs jello instant chocolate pudding.
Beat with whire whisk until well blended.
Mix in 1 tub cool whip topping, thawed.
Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
Refrigerate 1 hour or until ready to serve.
Makes 16 servings.
Mix pudding, sugar and milk until well blended.
Fold in 12 oz. Cool Whip.
Frost cake and refrigerate until serving.
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.
Stir 1 1/2 cups boiling water in strawberry Jell-O in a large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut into squares (cubes). Layer cubes, pound cake (cut into cubes like Jell-O), 1/2 tub Cool Whip and 2 cups of sliced strawberries in a large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour. Makes 15 servings.
hawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved.
Stir in 1 1/2 cups cold water.
Pour into 13x9-inch pan.
Refrigerate 3 hours or until firm.
Cut gelatin into cubes.
Layer gelatin cubes, pound cake, 1/2 tub Cool Whip whipped topping and 2 cups sliced strawberries in a large glass bowl.
Top with remaining Cool Whip.
Refrigerate 1 hour or until ready to serve.
Makes 15 servings.
Mix cream cheese and Cool Whip on medium speed of the mixer. When blended together, add vanilla and powdered sugar.
Blend all together until creamy, then add fruit.
Mix in fruit by hand (not mixer).
Pour ingredients into the graham cracker crust.
Put in the refrigerator for 2 to 3 hours.
Make sure it's firm, then serve.
It's a quick easy tasty dessert!
Just mix all of this up together in a bowl and keep refrigerated.
It's very simple, easy and good.
If you want the fat, use regular pudding and Cool whip.
Mix sweetened condensed milk, softened cream cheese, and cool whip on low speed with electric mixer until well blended, then add the juice and blend completely.
Pour into crust, and chill for at least an hour!
VERY yummy, refreshing, and EASY!
Mix instant pudding with cold milk.
Add sour cream and Cool Whip to pudding mixture and mix well.
Make layers of vanilla wafers and bananas.
Pour mixture over each layer.
Refrigerate overnight.
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.
spoon out a layer of Cool Whip over the cookies so that
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.
Mix Cool Whip and dry jello together.
Mix other ingredients and Cool Whip mixture.
Chill 1 hour.