Cool Whip And Instant Pudding Recipes

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COOL WHIPPED FROSTING



Cool Whipped Frosting image

A light and cool topping vaguely resembling Bavarian cream.

Provided by shirleyo

Categories     Desserts     Frostings and Icings

Time 15m

Yield 10

Number Of Ingredients 4

1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 15.5 g, Cholesterol 2 mg, Fat 6.2 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 156.9 mg, Sugar 13.7 g

DELICIOUS COOL WHIP-ICE CREAM



Delicious Cool Whip-Ice Cream image

Make and share this Delicious Cool Whip-Ice Cream recipe from Food.com.

Provided by Linda Thomas

Categories     Frozen Desserts

Time 15m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 3

1 (3 1/2 ounce) package instant pudding mix (any flavor)
1 cup milk
1 (12 ounce) carton Cool Whip, thawed

Steps:

  • In blender, briefly combine milk and pudding powder until smooth. Quickly pour into small bowl and let stand 5 minutes.
  • Use bowl scraper to fold the pudding into the cool whip, combining well.
  • Cover tightly and freeze several hours for Dairy Queen soft texture or freeze overnight for firm texture, that you can scoop like ice cream.

Nutrition Facts : Calories 400.4, Fat 23.9, SaturatedFat 20, Cholesterol 8.5, Sodium 398.4, Carbohydrate 44.8, Sugar 42, Protein 3.1

EASY CHOCOLATE CREAM PIE



Easy Chocolate Cream Pie image

Make a dreamy no-bake Easy Chocolate Cream Pie with JELL-O Instant Pudding, COOL WHIP & a pre-made crust. This Easy Chocolate Cream Pie is a snap to make.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 8 servings.

Number Of Ingredients 4

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8727 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOL WHIP FROSTING



Cool Whip Frosting image

Make and share this Cool Whip Frosting recipe from Food.com.

Provided by Juanan Whiteaker

Categories     Dessert

Time 5m

Yield 4 cups

Number Of Ingredients 4

1 cup milk
1 (3 1/2 ounce) package instant pudding mix, any flavor
1/4 cup powdered sugar
8 ounces Cool Whip

Steps:

  • Pour milk into bowl add pudding mix and sugar.
  • Beat with wire whisk for 2 minutes.
  • Gently fold in whipped topping.

CHOCOLATE PUDDING & COOL WHIP DESSERT



Chocolate Pudding & Cool Whip Dessert image

This dessert is delectable! It makes for a very light dessert that everyone will be asking for seconds of.

Provided by Mairead Kelly

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine
8 ounces cream cheese
1/4 cup sugar
2 tablespoons milk
1 1/2 cups Cool Whip
2 (3 ounce) packages instant chocolate pudding mix
3 1/2 cups milk
1 1/2 cups Cool Whip

Steps:

  • 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.

Nutrition Facts : Calories 173.4, Fat 10.2, SaturatedFat 5.4, Cholesterol 15.6, Sodium 206.5, Carbohydrate 18.7, Fiber 0.4, Sugar 13.1, Protein 2.4

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