Cool & Creamy

Cool Whip's Tasty Treats

CW Top0618
Recipes, Photos and Information provided by Cool Whip

It’s true. Cool Whip™ topping makes most things better. For many holiday desserts Cool Whip is a household staple.

But did you know this time of year, when temperatures are climbing a little bit more each day,
Cool Whip has great recipes created to help us all keep our “Cool”? They really do! There’s nothing cooler, creamier and more refreshing on a summer afternoon than a dessert made with Cool Whip or Cool Whip Light. Or a quick finger whisk into their blue and white  plastic tub for a sweet velvet taste—now that’s summertime deliciousness!

Since 1966, a frozen whipped topping designed to help sweeten recipes, which thaws in just a few minutes and keeps nice and fresh in the fridge long afterwards; Cool Whip was considered a genius
invention back then and still to this day is an American household favorite.

So, celebrate Flag Day, Independence Day, or any day by topping and blending Cool Whip into these creamy recipe delights we’ve selected—picture perfect and so delicious—and all just for you from the makers of Cool Whip.

Peanut Butter-Striped Delight 
Prep Time: 20 mins  |  Total Time: 4 hrs 40 mins  |  Servings: 24

35 OREO Cookies, finely CW PBDelight0618crushed (about 3 cups), divided
6 Tbsps Butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
3 cups plus 2 Tbsp. Cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup Creamy peanut butter

Reserve 1/4 cup cookie crumbs for later use. Combine remaining cookie crumbs with butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with mixer until blended. Add 11/4 cups COOL WHIP; mix well. Spread over crust.
Beat pudding mixes and remaining milk in separate bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining COOL WHIP over dessert; sprinkle with reserved cookie crumbs. Refrigerate 4 hours or until firm.

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Blackberry and Pistachio Eclairs  
Prep Time: 30 mins  |   Total Time: 1 hrs 45 mins  |  Servings: 15

1 cup Milk            CW Blackberry and Pistachio Eclairs     
1 cup Water
1/2 cup Butter                 
1 Tbsp sugar
1 cup Flour                 
5 Eggs
1/2 cup blackberries, cut in half
1/4 cup chopped shelled pistachios
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened 11/2 cups thawed COOL WHIP Whipped Topping

Heat oven to 425°F. Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use. Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.Add eggs, 1 at a time, mixing well after each addition. Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.

Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs. Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.

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Chocolate-Covered OREO Cookie Cake
Prep Time: 20 mins  |   Total Time: 1 hr 20 mins  |  Servings: 16

1 pkg. (2-layer size) devil’s food cake mix CW OreoCake06181 pkg. (4 oz.) Baker’s Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Heat oven to 350ºF. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

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Frozen Chocolate “Souffles”
Prep Time: 15 mins  |  Total Time: 5 hrs 15 mins  Servings: 8

3 cups Cold milk CW ChocolateSouffle06182 cups COOL WHIP Whipped Topping, thawed
8 Maraschino cherries        
16 OREO Cookies, chopped (about 2 cups)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.Spoon half each of the cookies and pudding mixture evenly into 8 (8- or 9-oz.) paper cups; press gently with back of spoon to release air pockets. Repeat layers.

Freeze 5 hours or until firm. Let stand at room temperature about 15 min. before serving to soften slightly. Peel away paper from soufflés. Place soufflés on plates; garnish with cherries.

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Layered Lemon-Lime Dessert
Prep Time: 15 mins  |   Total Time: 3 hrs 25 mins  |  Servings: 12

2 cups Lemon sherbet, softened CW LimeDessert06181 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) Sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup Lime juice

Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min. Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice. Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.

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Frozen Lemon Blueberry Cheesecake  
Prep Time: 30 mins | Total Time: 7 hrs 30 mins | Servings: 16

24 gingersnaps, finely crushed (about 11/4 cups) CWFrozen Lemon Blueberry Cheesecake edited1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 Tbsp zest and 1/4 cup juice from 2 lemons
1 cup thawed COOL WHIP Whipped Topping
2 cups Blueberries
1/4 cup Sugar
2 Tbsp Water
1/4 tsp Ground ginger

Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust. Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve. Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.

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Strawberry Freeze
Prep Time: 15 mins  |   Total Time: 6 hrs 15 mins    |  Servings: 16

12 Chocolate chip cookies (2 inch) CW StrawberryFreeze1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup Sugar
1 can (12 oz.) Frozen berry juice concentrate, thawed
1 cup Strawberries, crushed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups Whole strawberries, cut in half

Arrange cookies in single layer on bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.Freeze 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.

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Low-Fat Orange Dream Cheesecake
Prep Time: 15 mins  |   Total Time: 4 hrs 15 mins  |  Servings: 8

1 Graham cracker, crushed CW Low Fat Orange Dream Cheesecake2/3 cup Boiling water
1 pkg. (.3 oz.) JELL-O Orange
Flavor Sugar Free Gelatin
1 cup BREAKSTONE’S or KNUDSEN
2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese
2 cups COOL WHIP FREE Whipped
Topping, thawed

Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

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Easy JELL-O® Patriotic Pie
Prep Time: 20 mins  |   Total Time: 2 hrs 35 mins  |  Servings: 8

Make the ultimate 4th of July dessert with this patriotic pie recipe. Our Easy JELL-O® Patriotic Pie Recipe features red, white and blue layers.

11/2 cups boiling Water, divided CW FlagPie06181 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 cup Ice cubes, divided
1 Ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup COOL WHIP Whipped Topping, thawed

Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup
ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.

Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened. Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

Best of Season Garnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of crust before covering with the blue gelatin.

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Wave Your Flag ‘Cake’
Prep Time: 20 mins  |   Total Time: 4 hrs 25 mins  |  Servings: 18

4 cups Fresh strawberries, divided CW FlagCake061811/2 cups Boiling water
2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
Ice cubes
1 cup Cold water
1 pkg. (11 oz.) prepared Pound cake, cut into 10 slices
11/3 cups Blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Slice 1 cup strawberries; cut remaining strawberries in half. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm. Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.

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Red, White and Blue Frozen Pops
Prep Time: 30 mins  |  Total Time: 7 hrs 30 mins  |  Servings: 16

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin CW Pops06181 cup Sugar, divided
2 cups boiling Water, divided ice cubes
2 cups cold Water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Combine dry cherry gelatin mix and 1/2 cup sugar in medium bowl. Add 1 cup boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup gelatin to each cup. Freeze 1 hour. Meanwhile, combine dry blue gelatin mix and remaining sugar in medium bowl. Add remaining boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.Spoon about 3 Tablespoons COOL WHIP over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze 4 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)

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