o your desired thickness.
Topping:
Whisk together 8oz of
inutes.
Follow package directions for whipped topping. Mix with cream cheese. Spread
Pour water into coffeemaker. Place frozen whipped topping into empty coffeepot. Brew coffee as normal. Serve immediately.
Mix pumpkin puree, vanilla pudding mix, cinnamon, nutmeg, allspice, and ginger together in a bowl. Fold in whipped topping until well blended.
make jello and let get 1/2 way firm.
Carefully fold into whipped topping.
Chill until set and enjoy.
ans. Bake at 350\u00b0 for 28-33 minutes or until
Once your whipped topping is thawed, (don't try
For the cake, preheat oven to
ntil creamy. Fold in your whipped topping by hand -- be careful not
In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
Thaw slightly before serving and cut into thin slices because this is a rich pie.
Mix the pudding with the whipped topping.
Chop up the fresh
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Prepare cake mix according to package directions and divide between 9 x 13-inch and 8 x 8-inch greased and floured pans. While cakes are baking, boil pineapple, its juice and sugar on stove.
Pour pineapple mixture over hot cakes, then let cool.
Mix pudding according to directions.
Spread over cool cakes.
Frost with whipped topping (thawed) and sprinkle with chopped pecans (or toasted coconut if you prefer).
Refrigerate cakes.
Makes 1 (9 x 13-inch) and 1 (8 x 8-inch).
eanut butter.
Beat lightly for a few minutes; pour into
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
lectric mixer, beat on low for 2 minutes. Beat on high
an.
Bake in oven for 10-15 minutes. Let cool
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
Heat oven to 350\u00b0F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.
ver the cookies and bake for 35-40 minutes; cool cake