cool whip

Cool Whip Cookies

by Heather

in Dessert

Looking for a super easy treat that is a big hit with the little ones and grown-ups alike?!  Look no further!  These little mini cookie-cakes are great and you can change up the flavor based on which cake mix you buy!

 

Ingredients:

1 box of cake mix

1 – 8 oz container of cool whip

2 eggs

confectioner’s sugar

 

Preheat the oven to 350 degrees.  Dump out the contents of the cake mix in a large bowl and add the eggs and cool whip.

Beat the ingredients until combined.  The dough is going to be VERY gooey.

Next, in a small bowl, dump some confectioner’s sugar for rolling.  Then, wet your hands and scoop up a spoonful of mixture – roll into a loose ball.  Then roll the ball through the confectioner’s sugar and place on a greased cookie sheet.

Once you have rows of them ready, pop them in the oven for about 10 minutes.

After the cooking time, remove them from the oven and allow to cool.  These are great, very airy cake cookies and go great with a large glass of milk!

Because of the cool whip and the cake mix, these cookies freeze great!  They can be put in a freezer safe container or plastic bag and thawed out again another day for a great snack!

 

Cool Whip Cookies
Author:
Recipe type: Dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 box of cake mix
  • 1 - 8 oz container of cool whip
  • 2 eggs
  • confectioner's sugar
Instructions
  1. Preheat the oven to 350 degrees. Dump out the contents of the cake mix in a large bowl and add the eggs and cool whip.
  2. Beat the ingredients until combined. The dough is going to be VERY gooey.
  3. Next, in a small bowl, dump some confectioner's sugar for rolling. Then, wet your hands and scoop up a spoonful of mixture - roll into a loose ball. Then roll the ball through the confectioner's sugar and place on a greased cookie sheet.
  4. Once you have rows of them ready, pop them in the oven for about 10 minutes.
  5. After the cooking time, remove them from the oven and allow to cool. These are great, very airy cake cookies and go great with a large glass of milk!
  6. Because of the cool whip and the cake mix, these cookies freeze great! They can be put in a freezer safe container or plastic bag and thawed out again another day for a great snack!

 

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Looking for a super easy cake that win them all over?!  Look no further! This cake is wonderful for parties because it makes a great presentation!  Choose a large glass serving dish to display this layered cake.

 

Ingredients:

yellow/vanilla cake mix – made from directions on box

cool whip

vanilla pudding – prepared according to box

Heath bar toffee bits

butterscotch schnapps

 

First, bake the cake by the directions on the box.  Allow to cool.  Once cooled, cut the cake in 1/2 and crumble one of the halves into the glass bowl.  Pour enough butterscotch schnapps to flavor the cake, but not saturate it.

Next, add 1/2 of the vanilla pudding mixture to the top of the cake.

Then add 1/2 of the cool whip on top of the pudding, followed by half of the Heath toffee bar chips.

Do another set of layers with the remainder of the ingredients.  That’s it!  If you have done it correctly, you will have a beautifully layered cake to display!

The cake can be dished out with a large spoon.  Any leftovers can be frozen for dessert another night!

 

Butterscotch Schnapps Cake
Author:
Recipe type: Dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • yellow/vanilla cake mix - made from directions on box
  • cool whip
  • vanilla pudding - prepared according to box
  • Heath bar toffee bits
  • butterscotch schnapps
Instructions
  1. First, bake the cake by the directions on the box. Allow to cool. Once cooled, cut the cake in ½ and crumble one of the halves into the glass bowl. Pour enough butterscotch schnapps to flavor the cake, but not saturate it.
  2. Next, add ½ of the vanilla pudding mixture to the top of the cake.
  3. Then add ½ of the cool whip on top of the pudding, followed by half of the Heath toffee bar chips.
  4. Do another set of layers with the remainder of the ingredients. That's it! If you have done it correctly, you will have a beautifully layered cake to display!
  5. The cake can be dished out with a large spoon. Any leftovers can be frozen for dessert another night!

 

 

 

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Being lactose intolerant, I am always looking for yummy alternatives to ice cream.  This is a super simple idea that makes a cool, low calorie treat.

 

Ingredients:

Cool Whip – I used low fat and experimented with Cinnamon flavored as well

Graham crackers – I used both original and chocolate flavors

Hershey’s Chocolate and Caramel Sauces

 

Making these is super simple.  For the chocolate graham crackers, I added the original flavored, low fat cool whip and drizzled with both chocolate and caramel syrup.  For the original graham crackers, I used the cinnamon flavored Cool Whip and drizzled it with chocolate syrup.

Cover the top of the Cool Whip with another piece of graham cracker.  Place in freezer and allow to harden up – about an hour or two.  Pull out and enjoy the snack on a hot summer day.  Best thing about it?  The graham crackers stays hard and crisp…it doesn’t get soggy!

 

Low Calorie "Ice Cream" Sandwiches
Author:
Recipe type: Dessert
Prep time: 
Total time: 
Ingredients
  • Cool Whip - I used low fat and experimented with Cinnamon flavored as well
  • Graham crackers - I used both original and chocolate flavors
  • Hershey's Chocolate and Caramel Sauces
Instructions
  1. Making these is super simple.  For the chocolate graham crackers, I added the original flavored, low fat cool whip and drizzled with both chocolate and caramel syrup.  For the original graham crackers, I used the cinnamon flavored Cool Whip and drizzled it with chocolate syrup.
  2. Cover the top of the Cool Whip with another piece of graham cracker.  Place in freezer and allow to harden up - about an hour or two.  Pull out and enjoy the snack on a hot summer day.  Best thing about it?  The graham crackers stays hard and crisp...it doesn't get soggy!

 

 

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After the 4th day in a row of 100 degree weather, I was craving something sweet AND cold!  This pie is super easy and very refreshing!

 

Ingredients:

12 oz cool whip

14 oz sweetened condensed milk

6 oz frozen lemonade from concentrate

1 graham cracker pie crust

 

In a large bowl, cream together the cool whip and the condensed milk.

Once the cool whip and milk has been thoroughly mixed, add the frozen lemonade and stir until mixed.

Next, pour the mixture into the graham cracker pie crust.

Place the pie in the freezer and allow to harden up and freeze – 5-6 hours.  Pull out of the freezer, cut and serve with fresh mint leaves and lemon zest for garnish!  Store the pie back in the freezer until finished.

 

Frozen Lemonade Pie
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Total time: 
Ingredients
  • 12 oz cool whip
  • 14 oz sweetened condensed milk
  • 6 oz frozen lemonade from concentrate
  • 1 graham cracker pie crust
Instructions
  1. In a large bowl, cream together the cool whip and the condensed milk.
  2. Once the cool whip and milk has been thoroughly mixed, add the frozen lemonade and stir until mixed.
  3. Next, pour the mixture into the graham cracker pie crust.
  4. Place the pie in the freezer and allow to harden up and freeze - 5-6 hours.  Pull out of the freezer, cut and serve with fresh mint leaves and lemon zest for garnish! Store the pie back in the freezer until finished.

 

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