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.
Mix softened cream cheese, sugar and pineapple, using mixer. Add pecans.
Fold in Cool Whip and beat.
Pile mixture into 2 crusts and cover.
Refrigerate until firm.
Make jello as directed on package except using 3/4 cup boiling water instead of 1 cup so the jello is a little thicker.
After jello is set, beat with mixer until there are small pieces. Add cool whip and beat until completely mixed. Spread on angel food cake. Keep refrigerated until time to serve.
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.
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.
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.
Line pan or dish with plastic.
Whip Jell-O; let set until starting to jell.
Break up baked cake into cubes and drop into Jell-O; mix.
Add 1/2 container Cool Whip.
Let jell to firm, then spread the remaining Cool Whip on top of Jell-O mixture.
Leave in refrigerator until ready to serve.
Cut into squares and serve.
Combine Cool Whip and Jello together until Cool Whip is softened.
Add cottage cheese and stir.
Put in fridge--the longer the more like Jello.
Dice apples and put into large mixing bowl.
Slice grapes into halves, removing seeds, if applicable. Add halved grapes and pecans to apples.
Fold Miracle Whip and Cool Whip into fruit and nuts. Adjust either \"whip\" to your preference.
Chill one hour before serving.
Mix together margarine, flour and nuts.
Pat on bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Let cool!!
Mix together softened cream cheese, sugar and 2/3 of Cool Whip. Spread over crust.
Mix milk and pudding; spread over cheese mixture.
Put rest of Cool Whip on top and sprinkle with nuts. Refrigerate!
Whip softened cream cheese until smooth. Add sugar and Cool Whip. Set aside.
In a 9 x 13-inch pan, make 1/4-inch cracker crust or two 9-inch pie crusts.
Spread cream cheese mixture over crust. Top with fruit. Refrigerate until served.
t's done, let it cool a bit, about ten minutes
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.
Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hours or until set.
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 together the first 3 ingredients.
(It will be crumbly; press in with fingers.)
Bake for 10 minutes at 375\u00b0.
Cream the cream cheese and powdered sugar.
Fold in the Cool Whip and spread over.
Cook the lemon pie filling; let cool and spread on top of cream cheese layer.
Put Cool Whip on top.
Use a 10 x 4 x 2-inch or 9 1/2 x 13 1/2 x 2-inch pan.