o your desired thickness.
Topping:
Whisk together 8oz of
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.
Spread with half of the whipped topping; drizzle with half of the
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.
lectric mixer. Gently stir in whipped topping. To fill cake, gently unroll
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.
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).
To boiling water in blender, add chocolate, sweetener, egg yolks and salt; blend for 1 minute.
Beat egg whites until stiff, but not dry.
Add chocolate mixture to egg whites and fold carefully until well blended.
Chill for a few minutes while you prepare Whipped Topping 2.
Alternate chocolate and topping layers in parfait glasses and chill until ready to serve.
Serves 6.
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.
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.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
nd milk.
Fold in whipped topping until well blended.
Spoon
Mix strawberries with Equal to desired sweetness.
Top angel food cake with strawberries.
Add 1/2 tablespoon whipped topping.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
n vanilla.
Fold in whipped topping. Spread over cooled crust.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.