Serve prepared fruit with Cool Whip to dip into.
In a large casserole dish, make a layer of cookies that have been
dipped in sweet milk (don't leave cookies in milk; dip and take out).\tCover cookies with Cool Whip.
Make 2 more layers of cookies covered with Cool Whip.
Dip with a spoon to serve. Delicious and good when you need something fast.
Mix milk, lemon juice and eggs with wire whisk.
Pour into pie crust.
Bake for 25 minutes at 350\u00b0.
Cool slightly.
Cook raspberries and cornstarch until thick and clear.
Pour on top of pie.
Cool 4 hours.
Top with Cool Whip; garnish with raspberries. Store in refrigerator.
Beat egg whites until frothy.
Add cream of tartar, then gradually add sugar.
Beat until stiff.
Fold in crushed crackers, nuts and vanilla.
Spread in a well-buttered 9 x 13-inch glass baking dish or cake pan.
Bake at 350\u00b0 for 25 minutes.
Cool. Spread cooled pudding.
Top with Cool Whip.
Yields 12 to 15 servings.
Bake cake according to directions as sheet cake.
Make glaze by heating Pet milk and sugar.
When cake has baked, remove from oven and put holes in the cake immediately.
Pour the glaze over the cake.
When cool, top with Cool Whip.
On top of this, put coconut, as much as you like.
Refrigerate.
It's delicious!
Tear up angel food cake.
Put in bottom of 9 x 13-inch pan. Make chocolate pudding according to directions on box.
Pour over angel food cake.
Top with Cool Whip.
Refrigerate until ready to serve.
hawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is
Mix pudding, sugar and milk until well blended.
Fold in 12 oz. Cool Whip.
Frost cake and refrigerate until serving.
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 sweetened condensed milk with lemon juice.
Fold in Cool Whip.
Puree one pint of strawberries in blender.
Combine pureed strawberries with Cool Whip mixture.
Gently blend until well mixed.
Pour into pie crusts and decorate with the remaining pint of strawberries.
Cool.
May freeze if desired.
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 lime Jello and hot water together until dissolved; set aside.
Mix with a mixer cream cheese and pears.
Add Jello.
Beat until blended.
Add Cool Whip and mix for 2 minutes.
Put in to festive container or bowl chill for four hours or overnight.
May decorate with Cool Whip before serving if desired.
Grate off a little of the chocolate bar and save for decorations.
Melt chocolate bar.
Mix with Cool Whip with electric mixer.
Pour into graham cracker crust.
Decorate with chocolate shavings.
Freeze for 2 to 3 hours.
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.
Prepare and cook cake mix as directed on the box.
It should be cooked in three 8-inch round pans.
Combine cool whip and vanilla pudding and mix well.
Fold in pineapple.
After cake cools, ice cake with cool whip icing.
Make sure it is between each layer and around the sides.
Store in the 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.
Mix the first 3 ingredients with fingers and press into 9 x 12 pan. Bake at 375\u00b0 for 20 minutes. Beat the next 3 ingredients until fluffy and spread over cooled crust. Beat pudding mix and milk slowly for about 2 minutes and spread over cheese mixture. Top with Cool Whip. Makes 4 layers.
Slice apples on plate with Cool Whip on side.
Sprinkle sugar over apples.
Dip in Cool Whip and eat.
Enjoy!!
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 sugar, cornstarch, flour and salt.
Beat egg yolks in milk.
Melt chocolate in microwave; add to first mixture.
Cook on medium heat in saucepan until thick.
Add vanilla; stir in butter. Pour into baked shells.
Cool.
Top with Cool Whip; keep in refrigerator.