When Cool Whip was introduced in the 1960s, the whipped topping was touted as a time-saver for busy moms. Fast-forward 50 years and the alternative to do-it-yourself whipping cream is still a top ingredient in quick almost-homemade recipes.
On Pinterest, the whipped topping can be found in everything from alcohol infused desserts, to St. Patrick’s Day dessert recipes and 50 different desserts you can put in a jar.
For those who aren’t Anthony Bourdain in the kitchen, here are five of the top Cool Whip recipes from Kraft:
They look good online, too.
Watergate Salad
Takes15 minutes to prepare. Chill for an hour and then serve.
Ingredients:
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 1 pkg. (3.4 oz.)
- Pistachio Flavor Instant Pudding
- 1 cup
- Miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cups thawed Cool Whip
Combine first 4 ingredients in large bowl and stir in Cool Whip.
Banana Pudding
Takes 20 minutes to prepare. Refrigerate for three hours before serving.
Ingredients:
- 3 cups cold milk
- 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
- 30 vanilla wafers
- 3 bananas, sliced
- 1 tub 8 oz. Cool Whip
Combine the pudding mixes and milk and let stand for 5 minutes. Arrange a layer of vanilla wafers on the bottom of a 2 quart serving bowl and up the sides. Top with layers of banana and pudding. Cover the top with Cool Whip.
Gelatin Poke Cake
Takes fifteen minutes to prepare.
Ingredients:
- 1 package of white cake mix
- 1 cup boiling water
- 1 3 ounce package of strawberry-flavor gelatin
- 1/2 cup cold water
- 1 tub Cool Whip
Prepare the cake batter and bake cake in a 13 x 9 inch pan. Let cool for 15 minutes, and then pierce the cake with a large fork at 1/2 inch intervals. Add boiling water to the strawberry jello mix and stir in cold water. Pour the mixture over the cake and refrigerate for 3 hours. Frost the cake with Cool Whip and refrigerate for an additional hour.
Graham cracker eclair "cake"
Takes fifteen minutes to prepare.
Ingredients:
- 1 3.4 ounce package Vanilla Flavor Instant Pudding
- 1.5 cups of milk
- 15 graham crackers, broken into 30 squares
- 1 tub of Cool Whip
- 1 cup chocolate frosting
Combine the pudding mix and milk in a large bowl and let stand for 5 minutes. Cover the bottom of an 8-inch square pan with overlapping graham cracker squares to create an even layer, then stir Cool Whip into the pudding and spread over the row of graham crackers. Cover the pudding mix with a layer of graham crackers and then repeat layers of pudding and graham cracker squares. Frost the cake with chocolate frosting and refrigerate for 3 hours.
Coconut Cream Pie
Ingredients:
- 2 3.4 ounce packages of Vanilla Flavor Instant Pudding
- 2 cups of milk
- 2 cups of Cool Whip, divided
- 1 cup flakes of coconut, divided
- 1 ready graham cracker crumb crust
Whisk together the pudding mixes and milk in a large bowl. After the pudding has been stirred together, add 1 cup of Cool Whip to the mixture and 3/4 cup of coconut. Pour the mixture onto the crust and refrigerate for 4 hours. While the pie chills, toast the remaining coconut. Frost the pie with Cool Whip and sprinkle with coconut.
(Recipes: Kraft Recipes)
Lemon-Raspberry Whoopie Pies
Takes 20 minutes to prepare.
Ingredients:
- 1 package of yellow cake mix
- 1 package of 3.4 oz. JELLO lemon flavor instant pudding
- 1 package of 8-ounce cream cheese, softened
- 1 jar marshmallow creme
- 1 tub of Cool Whip
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
For more recipes and to share your creations use the hashtag #WhipUpSmiles.
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