Tag: Cool Whip

January 3, 2012

Strawberry Whipped Sensation

by notachef — Categories: Desserts & Sweets, Fruit Dishes — Tags: , , — Leave a comment

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
8 Oreo Cookies, finely chopped
1 tablespoon butter, melted

Line 9×5-inch loaf pan with foil, with ends extending over sides of pan.

Mash 2 cups berries in large bowl. Add milk, juice and 2 cups Cool Whip; mix well. Pour into prepared pan.

Mix chopped cookies and butter; spoon over Cool Whip mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.

Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; arrange over dessert.

12 servings

Source: KraftRecipes.com

January 3, 2012

Easy Brownie Shortcake Dessert

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1 pkg. (19 to 21 oz.) brownie mix
1 container (16 oz.) Breakstone’s or Knudsen Sour Cream, divided
1 cup thawed Cool Whip Whipped Topping
1 tablespoons powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed kiwi and fresh strawberries

Heat oven to 350°F.

Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round pan.

Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.

Mix remaining sour cream, Cool Whip, sugar and vanilla. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture. Top with remaining sour cream mixture and fruit.

16 servings

Source: KraftRecipes.com

January 3, 2012

Raspberry Summer Sensation

by notachef — Categories: Desserts & Sweets — Tags: , , — Leave a comment

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 cup raspberries

Line 9×5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

Beat milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in Cool Whip; spread over sorbet in pan.

Freeze 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve.

Serve topped with the raspberries. Store leftovers in freezer.

12 servings

Source: KraftRecipes.com

January 3, 2012

Raspberry Lemonade Pie

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1-1/2 cups boiling water
1 pkg. (3 oz.) Jell-O Lemon Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 cup fresh raspberries
2 Honey Maid Graham Pie Crusts (6 oz. each)

Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.

Stir in Cool Whip and berries. Pour into crusts.

Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

16 servings or 2 pies, 8 servings each

Source: KraftRecipes.com

January 3, 2012

Candy Bar Pie

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 tablespoon cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
2 pkg. (3.9 oz. each) Jell-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 Oreo Pie Crust (6 oz.)

Mix cream cheese and 1 tablespoon milk in large bowl with whisk until well blended. Stir in 1-1/2 cups Cool Whip and candy; set aside.

Beat pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining Cool Whip; spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.

Refrigerate 4 hours or until firm. Garnish with remaining Cool Whip before serving.

10 servings

Source: KraftRecipes.com

January 2, 2012

Fast Fruity Delight

by notachef — Categories: Desserts & Sweets, Fruit Dishes — Tags: , — Leave a comment

Take 3/4 cup boiling water and 1 cup thawed Cool Whip Whipped Topping and mix & match your recipe from these options…

Jell-O Gelatin flavor options
Strawberry
Raspberry
Orange
Berry Blue

frozen fruit choices
strawberries
raspberries
tropical fruit blend
blueberries

Add boiling water to 1 pkg. (3 oz.) Jell-O Gelatin in large bowl; stir 2 min. until completely dissolved.

Stir in 2 cups frozen fruit until gelatin starts to thicken. Add 1/2 cup gelatin mixture to Cool Whip; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture.

Refrigerate 15 min. or until firm.

4 servings

Source: KraftRecipes.com

January 2, 2012

Strawberry Shortcake Squares

by notachef — Categories: Desserts & Sweets — Tags: , , — Leave a comment

64 Nilla Wafers, divided
1/4 cup sugar, divided
5 tablespoons margarine or butter, melted
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups thawed Cool Whip Whipped Topping
3 cups sliced fresh strawberries

Crush 40 wafers; mix with 3 tablespoons sugar and margarine. Press onto bottom of 13×9-inch pan.

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in Cool Whip; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.

Cut dessert into squares to serve; top with berry mixture.

24 servings

Source: KraftRecipes.com

January 2, 2012

Triple-Layered Ice Cream Torte

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

2 cups raspberry sorbet, slightly softened
24 Oreo Cookies, crushed (about 2 cups)
2 cups chocolate ice cream, slightly softened
2 cups vanilla ice cream, slightly softened
1-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup Baker’s Angel Flake Coconut, toasted

Line 1-1/2-qt. freezerproof bowl with plastic wrap. Spoon sorbet into bowl; press firmly onto bottom with back of spoon. Cover with 1/2 cup cookie crumbs.

Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.

Invert dessert onto plate just before serving; remove and discard plastic wrap.

Frost dessert with Cool Whip; sprinkle with coconut.

12 servings

Source: KraftRecipes.com

January 2, 2012

Simply Sensational Strawberry Shortcake

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1-1/4 cups milk, divided
1/4 cup Breakstone’s or Knudsen Sour Cream
3 tablespoons sugar
2-1/4 cups all-purpose baking mix
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar

Beat 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.

Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the Cool Whip. Toss strawberries with 1/3 cup sugar.

Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.

8 servings

Source: KraftRecipes.com

January 2, 2012

Candy Crunch Pudding Pie

by notachef — Categories: Desserts & Sweets — Tags: , , — Leave a comment

2 pkg. (3.9 oz. each) Jell-O Chocolate Instant Pudding
2 cups cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 Oreo Pie Crust (6 oz.)
1 square Baker’s Semi-Sweet Chocolate, melted

Beat pudding mixes and milk with whisk 2 min. Stir in half the Cool Whip and all but 3 tablespoons toffee candy.

Pour into crust.

Top with remaining Cool Whip and candy. Drizzle with chocolate.

8 servings

Source: KraftRecipes.com

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