1 sm. frozen lemonade (thawed)
1 med. Cool Whip
1 can Eagle Brand milk (use about 1/2 can, to taste)

Mix all together with spoon and spread on cooled cake.

Makes 2 cups

1 (18.25oz) Betty Crocker yellow cake mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 teaspoon butter flavored extract
1 (8oz) package Heath Bits ‘O Brickle (Toffee Bits) Divided

Heat oven 350º Grease and flour 17-1/2 X 12-inch pan OR 13×9-inch baking pan.

In large mixing bowl combine water, sour cream, butter, eggs and butter extract; beat about 1 minute and then add cake mix. Beat on medium speed for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup Brickle Bits.

Pour into prepared pan. For large Sheetcake pan bake 20 minutes. Bake 13×9-inch pan 30 minutes or until tests done. Cool cake completely on rack and then spread topping over all.

Topping:
1 (8oz) Cool Whip, thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle bits

Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle bits. Spread topping over cooled cake; sprinkle remaining Brickle bits over top of cake.

1 3/4 cups graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
8 oz. cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 can blueberry pie filling
1 8 oz. Cool Whip

Mix graham cracker crumbs, sugar and melted butter. Press into a 9×13 pan.

Beat together cream cheese, eggs, sugar and vanilla.

Spread blueberry pie filling on top. Top with Cool Whip. Cool at least 2 hours.

2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water

Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350°F for 10 minutes. Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.

Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries. Chill until partially set, about 1 hour and spread over white layer.

Chill until set and serve.

3/4 cup dry acine de pepe macaroni, cooked
1 can crushed pineapple, drained, saving juice
1 can mandarin oranges, drained, saving juice

drained juices
3/4 cup sugar
2 eggs, slightly beaten
3 tablespoons flour
dash salt
small Cool Whip (9 oz.)

In saucepan, simmer juices, sugar, eggs and flour until thickened. Mix in drained macaroni, fruit and let set until cool. Fold in salt and coolwhip.

1 box white cake mix
4 eggs
1 cup water
1 cup oil
3 small packages instant Pistachio pudding mix

Topping:
1 small package pistachio pudding mix
10 oz Cool Whip

Combine cake mix, eggs, water, oil, and 3 pistachio pudding mixes.

Prepare as directed on cake mix package in greased/floured 9×13 cake pan.

Bake at 275°F. for 10 minutes. Increase heat to 300°F. for 10 minutes. Increase for 325°F. for 35 minutes. Knife test to make sure cake is done in the center.

Cool cake.

Mix topping ingredients. Spread on cooled cake and chill.

Store left-overs in refrigerator.

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) Jell-O Pistachio Flavor Instant Pudding
1 cup Jet-Puffed Miniature Marshmallows
1/2 cup chopped Planters Pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Combine first 4 ingredients in large bowl.

Stir in Cool Whip.

Refrigerate 1 hour.

8 servings, about 1/2 cup each

Source: KraftRecipes.com

1 1/2 cups of fresh brewed coffee
3/4 ounce of Kahlua
3/4 ounce of Bailey’s Irish Cream
1 1/2 ounce of Cool Whip or your favorite whipped cream

Brew coffee as normal. Add Kahlua and Bailey’s and top off with whipped cream.

Source: 2basnob.com

1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
3 cups cold milk
1 pkg. (2-layer size) chocolate fudge chocolate cake mix
2 squares Baker’s Semi-Sweet Chocolate, coarsely chopped
2 cups thawed Cool Whip Whipped Topping

Beat pudding mix and milk in 3-1/2- or 4-1/2-qt. slow cooker sprayed with cooking spray with whisk 2 min.

Prepare cake batter as directed on package; slowly pour over pudding in slow cooker. (Do not stir.) Cover.

Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours) or until toothpick inserted in cake comes out clean. Top with chopped chocolate. Turn off heat. Let slow cooker stand, covered, 20 to 30 min. or until pudding is thickened. Serve topped with Cool Whip.

16 servings

Source: KraftRecipes.com

1 pkg. (4 oz.) graham cracker tart shells (6 shells)
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, softened
1/2 cup plus 1 tablespoon sugar, divided
2 eggs, divided
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 cup chopped Planters Pecans
6 tablespoons thawed Cool Whip Lite Whipped Topping

Heat oven to 350ºF.

Place tart shells on baking sheet. Mix Neufchatel, 1 Tbsp. sugar and 1 egg with whisk until well blended. Spoon into tart shells.

Mix pumpkin, spice, remaining sugar and egg until well blended; spoon over Neufchatel layers in tart shells. Sprinkle with nuts.

Bake 40 min. or until centers are set. Cool completely. Serve topped with Cool Whip.

6 servings

Source: KraftRecipes.com