From creamy no-bake pies to fluffy fruit salads, Cool Whip transforms simple ingredients into spectacular desserts with minimal effort. Whether you’re craving something light and refreshing or decadently sweet, these 18 recipes offer delightful inspiration for easy, crowd-pleasing treats. Get ready to whip up some magic in your kitchen—your next favorite dessert is just a scroll away!
Strawberry Cool Whip Pie
Unexpectedly simple yet incredibly refreshing, this no-bake strawberry pie comes together with minimal effort. Using just five ingredients, it delivers a creamy, dreamy dessert that’s perfect for warm days or last-minute gatherings. The sweet-tart filling sets in a crisp graham cracker crust for a satisfying contrast.
Ingredients
– 1 9-inch graham cracker crust
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 8 ounces Cool Whip, thawed
– 2 cups fresh strawberries, sliced
Instructions
1. Place the softened cream cheese in a large mixing bowl.
2. Beat the cream cheese with an electric mixer on medium speed for 1 minute until smooth and lump-free.
3. Add 1 cup powdered sugar to the cream cheese.
4. Beat the mixture on low speed for 30 seconds, then increase to medium-high for 1 full minute until fully incorporated and fluffy.
5. Gently fold in 8 ounces of thawed Cool Whip using a spatula, making sure to scrape the bowl’s sides to combine evenly.
6. Add 2 cups of sliced fresh strawberries to the cream cheese mixture.
7. Fold the strawberries in gently to avoid crushing them and maintain some texture.
8. Scoop the filling into the 9-inch graham cracker crust.
9. Spread the filling evenly with a spatula, smoothing the top.
10. Cover the pie loosely with plastic wrap.
11. Chill the pie in the refrigerator for at least 4 hours or until firmly set.
Fresh and creamy, the pie slices neatly with a velvety texture that melts on the tongue. For a festive twist, garnish with extra strawberry halves and a drizzle of chocolate sauce before serving.
Chocolate Cool Whip Mousse
Unbelievably simple yet decadent, this chocolate mousse requires zero baking and minimal effort. Using just three ingredients, it comes together in minutes for an impressive dessert. Ultimate for last-minute entertaining or satisfying sudden chocolate cravings.
Ingredients
– 1 package (3.9 oz) instant chocolate pudding mix
– 1 ½ cups cold whole milk
– 1 tub (8 oz) frozen Cool Whip, thawed
Instructions
1. Pour 1 ½ cups cold whole milk into a large mixing bowl.
2. Add 1 package instant chocolate pudding mix to the milk.
3. Whisk vigorously for 2 minutes until the mixture thickens completely.
4. Let the pudding mixture rest for 5 minutes to set properly.
5. Gently fold in 1 tub of thawed Cool Whip using a spatula.
6. Continue folding until no white streaks remain and the mixture is uniformly chocolate-colored.
7. Divide the mousse evenly among 6 serving dishes or ramekins.
8. Cover each dish tightly with plastic wrap.
9. Refrigerate the mousse for at least 2 hours until fully chilled and set.
Miraculously light yet rich, this mousse delivers intense chocolate flavor with an airy, cloud-like texture. For an elegant presentation, layer it in clear glasses with crushed Oreos or fresh berries. The creamy consistency holds up beautifully when piped into decorative dessert cups.
Cool Whip Fruit Salad
Very few desserts deliver such creamy satisfaction with so little effort. This Cool Whip fruit salad comes together in minutes, making it perfect for last-minute gatherings or weeknight treats. Its refreshing combination of textures and flavors will have everyone asking for seconds.
Ingredients
– 1 container (8 oz) Cool Whip
– 1 can (20 oz) pineapple chunks, drained
– 1 can (15 oz) mandarin oranges, drained
– 1 cup mini marshmallows
– 1 cup seedless red grapes, halved
– 1/2 cup chopped pecans
– 1/4 cup sweetened shredded coconut
Instructions
1. Place the Cool Whip in a large mixing bowl and let it sit at room temperature for 10 minutes to soften slightly.
2. Drain the pineapple chunks thoroughly in a colander, pressing gently with a paper towel to remove excess moisture.
3. Drain the mandarin oranges completely, patting them dry with paper towels to prevent a watery salad.
4. Cut the red grapes in half lengthwise using a sharp knife on a stable cutting board.
5. Add the drained pineapple chunks, mandarin oranges, halved grapes, mini marshmallows, chopped pecans, and shredded coconut to the bowl with Cool Whip.
6. Gently fold all ingredients together with a rubber spatula until evenly combined, being careful not to overmix and deflate the Cool Whip.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
8. Serve chilled directly from the refrigerator within 4 hours for best texture.
But the magic happens during chilling when the marshmallows soften slightly and the flavors intensify. Each spoonful delivers bursts of juicy fruit against the creamy Cool Whip base, with satisfying crunch from pecans and subtle coconut sweetness. Try serving it in individual parfait glasses layered with crumbled vanilla wafers for an elegant presentation.
Peanut Butter Cool Whip Dip
Every party needs a no-fuss dessert dip that comes together in minutes. This peanut butter Cool Whip dip delivers creamy sweetness with minimal effort. Expect it to disappear fast from any snack table.
Ingredients
– 1 cup creamy peanut butter
– 8 oz container Cool Whip
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/4 cup mini chocolate chips
Instructions
1. Place the creamy peanut butter in a large mixing bowl.
2. Microwave the peanut butter for 15 seconds to soften it slightly for easier mixing.
3. Add the powdered sugar and vanilla extract to the bowl.
4. Use an electric mixer on medium speed to combine ingredients until fully incorporated, about 1 minute.
5. Scrape down the sides of the bowl with a spatula to ensure even mixing.
6. Add the entire container of Cool Whip to the peanut butter mixture.
7. Fold the Cool Whip gently into the peanut butter base using a spatula, being careful not to deflate the whipped texture.
8. Continue folding until no white streaks remain and the mixture is uniformly light brown.
9. Sprinkle the mini chocolate chips over the dip.
10. Fold the chocolate chips into the dip just until distributed, about 5-6 folds.
11. Transfer the dip to a serving bowl immediately.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Zesty peanut butter flavor shines through the airy Cool Whip base, creating a fluffy yet substantial texture. The mini chocolate chips provide satisfying crunch in every scoop. Serve with graham crackers, apple slices, or pretzel rods for contrasting textures.
Lemon Cool Whip Dessert
On sweltering summer days, nothing beats a chilled, creamy dessert. Our lemon Cool Whip dessert delivers bright citrus flavor with minimal effort. Perfect for potlucks or weeknight treats.
Ingredients
– 1 package (3.4 oz) instant lemon pudding mix
– 1.5 cups cold whole milk
– 8 oz Cool Whip, thawed
– 1 pre-made graham cracker crust (9-inch)
– 1 lemon
Instructions
1. Zest the lemon using a microplane, avoiding the bitter white pith.
2. Juice the lemon until you have 2 tablespoons of fresh juice.
3. In a large bowl, whisk the lemon pudding mix with 1.5 cups cold milk for 2 minutes until thickened.
4. Fold in the thawed Cool Whip gently to maintain airiness.
5. Stir in lemon zest and 2 tablespoons lemon juice until fully incorporated.
6. Pour the mixture into the graham cracker crust, spreading evenly with a spatula.
7. Chill the dessert in the refrigerator for at least 4 hours until firmly set.
8. Slice with a sharp knife dipped in warm water for clean cuts.
Bright lemon flavor cuts through the creamy sweetness, creating a refreshing balance. The graham cracker crust adds satisfying crunch against the smooth filling. For a festive twist, garnish with fresh berries or mint leaves before serving.
Cool Whip Cheesecake
Here’s a no-bake dessert that comes together in minutes. Have your graham cracker crust ready before starting the filling. This Cool Whip cheesecake requires minimal effort for maximum creamy payoff.
Ingredients
- 1 9-inch graham cracker crust
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 8 oz Cool Whip, thawed
Instructions
- Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth.
- Add 1 cup granulated sugar and 2 teaspoons vanilla extract to the cream cheese.
- Continue beating the mixture on medium speed for another 2 minutes until fully incorporated and no sugar granules remain.
- Gently fold in 8 ounces of thawed Cool Whip using a spatula until no white streaks remain.
- Spread the filling evenly into your 9-inch graham cracker crust.
- Refrigerate the cheesecake for at least 4 hours, or until firmly set.
Perfectly light and creamy with a subtle tang from the cream cheese. Pair slices with fresh berries or a drizzle of chocolate sauce for an elegant presentation. The texture remains wonderfully smooth even after several days in the refrigerator.
Oreo Cool Whip Cookies
Kicking off with a ridiculously simple cookie recipe that requires zero baking skills. Oreo Cool Whip Cookies combine just three ingredients for a soft, cake-like treat. Perfect for last-minute cravings or when you need something sweet without the fuss.
Ingredients
– 1 package Oreo cookies
– 8 ounces Cool Whip
– 1 cup powdered sugar
Instructions
1. Place Oreo cookies in a large resealable plastic bag and crush them into fine crumbs using a rolling pin.
2. Transfer the Oreo crumbs to a medium mixing bowl.
3. Add the Cool Whip to the bowl with the Oreo crumbs.
4. Gently fold the Cool Whip into the crumbs until just combined; avoid overmixing to keep the cookies tender.
5. Place the powdered sugar in a shallow bowl or plate.
6. Scoop 1 tablespoon of the cookie mixture and roll it into a ball between your palms.
7. Roll each ball in the powdered sugar until fully coated for a crackled finish after baking.
8. Preheat your oven to 350°F and line a baking sheet with parchment paper.
9. Arrange the coated cookie balls on the prepared baking sheet, spacing them 2 inches apart.
10. Bake for 10–12 minutes, or until the cookies are set but still soft in the center; they will firm up as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Allow cookies to cool completely for the best texture. Finally, these cookies boast a fudgy, cake-like interior with a delicate, crackled sugar crust. Serve them slightly warm with a glass of milk, or crumble over ice cream for an indulgent twist. Their rich Oreo flavor shines through without being overly sweet.
Pineapple Cool Whip Delight
Fruit-forward and fabulously simple, this Pineapple Cool Whip Delight comes together in minutes. Perfect for potlucks or a quick sweet fix, it requires no baking and minimal effort. Follow these straightforward steps for a guaranteed crowd-pleaser.
Ingredients
– 1 (20 oz) can crushed pineapple
– 1 (3.4 oz) box instant vanilla pudding mix
– 2 cups cold whole milk
– 1 (8 oz) container frozen whipped topping, thawed
– 1 cup miniature marshmallows
– 1/2 cup sweetened shredded coconut
– 1/2 cup chopped pecans
Instructions
1. Drain the crushed pineapple thoroughly using a fine-mesh strainer, pressing with a spoon to remove excess liquid.
2. Pour 2 cups cold whole milk into a large mixing bowl.
3. Add the entire box of instant vanilla pudding mix to the milk.
4. Whisk vigorously for 2 minutes until the pudding thickens and no dry spots remain.
5. Fold in the drained crushed pineapple using a rubber spatula until fully incorporated.
6. Add the thawed frozen whipped topping to the pineapple-pudding mixture.
7. Gently fold the whipped topping into the mixture until no white streaks remain, being careful not to deflate the mixture.
8. Stir in 1 cup miniature marshmallows until evenly distributed.
9. Sprinkle 1/2 cup sweetened shredded coconut over the mixture.
10. Add 1/2 cup chopped pecans to the bowl.
11. Fold all ingredients together until well combined and uniform in texture.
12. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the mixture.
13. Refrigerate for at least 4 hours or until thoroughly chilled and set. Light and creamy with tropical pineapple notes, this dessert offers a delightful contrast between the soft pudding base and crunchy pecans. Layer it in individual parfait glasses with crushed graham crackers for an elegant presentation, or serve it straight from the bowl for casual gatherings.
Cool Whip Banana Pudding
Foolproof and familiar, this Cool Whip banana pudding delivers creamy nostalgia with minimal effort. Forget complicated desserts—this no-bake treat comes together fast using simple ingredients. Perfect for potlucks or last-minute cravings, it’s a crowd-pleaser every time.
Ingredients
– 1 box (3.4 oz) instant vanilla pudding mix
– 2 cups cold whole milk
– 8 oz Cool Whip, thawed
– 4 ripe bananas, sliced
– 1 box (11 oz) vanilla wafers
Instructions
1. Pour the instant vanilla pudding mix into a large mixing bowl.
2. Add 2 cups of cold whole milk to the pudding mix.
3. Whisk the mixture vigorously for 2 minutes until it thickens smoothly.
4. Gently fold in the thawed Cool Whip until fully combined, being careful not to deflate the mixture.
5. Arrange a single layer of vanilla wafers covering the bottom of a 9×13-inch dish.
6. Place a layer of sliced bananas evenly over the wafers.
7. Spread half of the pudding mixture over the banana layer.
8. Repeat the layers with remaining wafers, bananas, and pudding mixture.
9. Cover the dish tightly with plastic wrap.
10. Refrigerate for at least 4 hours or overnight until fully set.
Gloriously creamy with soft vanilla wafers and fresh banana slices throughout, each spoonful balances sweet pudding with subtle fruitiness. For a fun twist, layer individual servings in clear mason jars for portable portions. The texture remains light yet satisfying, making it ideal for warm-weather gatherings.
Raspberry Cool Whip Parfait
Now is the perfect time for a no-bake dessert that comes together in minutes. Nothing beats the sweet-tart combination of raspberries and creamy Cool Whip layered in individual glasses. This simple parfait requires minimal effort but delivers maximum refreshment.
Ingredients
– 2 cups fresh raspberries
– 1 (8 ounce) container Cool Whip, thawed
– 1/2 cup graham cracker crumbs
– 2 tablespoons granulated sugar
Instructions
1. Rinse 2 cups fresh raspberries under cold running water and pat completely dry with paper towels.
2. Combine 1/2 cup graham cracker crumbs with 2 tablespoons granulated sugar in a small bowl, mixing thoroughly with a fork.
3. Place 1 tablespoon of the graham cracker mixture into the bottom of each serving glass.
4. Spoon 2 tablespoons of thawed Cool Whip over the graham cracker layer in each glass.
5. Arrange 5-6 raspberries in a single layer over the Cool Whip.
6. Repeat the layers once more, ending with a final dollop of Cool Whip.
7. Top each parfait with 2-3 remaining raspberries for garnish.
8. Chill the assembled parfaits in the refrigerator for at least 30 minutes before serving.
Just assembled, these parfaits offer delightful textural contrast between the creamy Cool Whip and crisp graham cracker layers. The tart raspberries cut through the sweetness beautifully, creating a balanced flavor profile. For a festive twist, layer in fresh mint leaves or drizzle with dark chocolate sauce before serving.
Cool Whip Key Lime Pie
This Cool Whip Key Lime Pie delivers instant refreshment with minimal effort. The creamy, tangy filling sits in a crisp graham cracker crust for perfect contrast. You’ll have this impressive dessert ready in under 30 minutes of active time.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
– 14 oz sweetened condensed milk
– 1/2 cup key lime juice
– 8 oz Cool Whip, thawed
– 1 tsp lime zest
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 8 minutes until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for at least 30 minutes.
6. Whisk together sweetened condensed milk and key lime juice in a large bowl until smooth.
7. Gently fold in the thawed Cool Whip until no white streaks remain.
8. Stir in lime zest until evenly distributed throughout the filling.
9. Pour the filling into the cooled crust and spread evenly with a spatula.
10. Refrigerate the pie for at least 4 hours until completely set. Vibrant lime flavor cuts through the rich creaminess, while the crust provides satisfying crunch. Serve chilled slices with extra lime zest sprinkled on top for visual appeal, or add a dollop of whipped cream for extra indulgence.
Pumpkin Cool Whip Roll
Zesty pumpkin and creamy Cool Whip create a surprisingly elegant dessert that requires minimal effort. This roll-up treat combines seasonal flavors with a light, airy texture that’s perfect for autumn gatherings. You’ll appreciate how simple ingredients transform into an impressive-looking final product.
Ingredients
– 1 cup pumpkin puree
– 8 oz Cool Whip
– 1/4 cup powdered sugar
– 1 tsp pumpkin pie spice
– 1/2 tsp vanilla extract
– 3 graham cracker sheets
Instructions
1. Line a baking sheet with parchment paper.
2. Combine 1 cup pumpkin puree, 8 oz Cool Whip, 1/4 cup powdered sugar, 1 tsp pumpkin pie spice, and 1/2 tsp vanilla extract in a large bowl.
3. Mix ingredients until fully incorporated and smooth.
4. Spread the pumpkin mixture evenly onto the prepared baking sheet to form a 1/4-inch thick rectangle.
5. Freeze the mixture for 2 hours or until firm but still pliable.
6. Crush 3 graham cracker sheets into fine crumbs.
7. Sprinkle graham cracker crumbs evenly over the frozen pumpkin layer.
8. Starting from one short end, carefully roll the pumpkin mixture into a tight log using the parchment paper as support.
9. Return the rolled dessert to the freezer for 30 minutes to set completely.
10. Slice the frozen roll into 1-inch thick pieces using a sharp knife.
Delightfully light yet satisfying, this dessert offers a creamy texture with subtle spice notes. The graham cracker crumbs provide pleasant crunch against the smooth pumpkin filling. For an elegant presentation, dust slices with extra powdered sugar or serve alongside caramel sauce for dipping.
Cool Whip Chocolate Trifle
Satisfyingly simple yet impressive, this Cool Whip Chocolate Trifle layers rich chocolate flavors with creamy textures. Perfect for potlucks or family gatherings, it requires no baking and comes together quickly. Everyone will love the decadent combination of brownies, pudding, and fluffy whipped topping.
Ingredients
– 1 box (18.3 oz) fudge brownie mix
– 2 large eggs
– ½ cup vegetable oil
– ¼ cup water
– 2 boxes (3.4 oz each) instant chocolate pudding mix
– 4 cups cold whole milk
– 1 container (16 oz) Cool Whip
– 1 cup chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Combine brownie mix, eggs, vegetable oil, and water in a large bowl until smooth.
3. Pour brownie batter into the prepared pan and spread evenly.
4. Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs.
5. Cool brownies completely on a wire rack, about 1 hour.
6. Cut cooled brownies into 1-inch cubes.
7. Whisk chocolate pudding mixes with cold milk in a separate bowl for 2 minutes until thickened.
8. Let pudding stand for 5 minutes to set fully.
9. Place one-third of brownie cubes in the bottom of a 4-quart trifle bowl.
10. Spread one-third of pudding evenly over the brownie layer.
11. Top with one-third of Cool Whip, spreading gently to cover.
12. Sprinkle one-third of chocolate chips over the Cool Whip layer.
13. Repeat layers twice more, ending with chocolate chips on top.
14. Cover and refrigerate for at least 2 hours before serving.
Just assembled, this trifle offers contrasting textures from fudgy brownies to silky pudding and airy Cool Whip. The chocolate chips provide satisfying crunch against the creamy layers. For a festive twist, garnish with fresh mint sprigs or serve in individual mason jars for portable desserts.
Cherry Cool Whip Dessert
Frozen cherry dessert brings sweet relief to hot summer days. This no-bake treat layers creamy Cool Whip with tart cherries for perfect balance. It comes together in minutes with minimal effort required.
Ingredients
– 1 package (8 ounces) cream cheese
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 container (8 ounces) Cool Whip
– 1 can (21 ounces) cherry pie filling
– 1 prepared graham cracker crust (9 inches)
Instructions
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 1 minute until smooth.
2. Add granulated sugar and vanilla extract to the cream cheese and beat for 2 minutes until fully incorporated and fluffy.
3. Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed.
4. Gently fold in the Cool Whip using a folding motion until no white streaks remain. Tip: Avoid overmixing to maintain airy texture.
5. Spread half of the cream cheese mixture evenly across the bottom of the graham cracker crust.
6. Spoon cherry pie filling over the cream cheese layer, spreading it to cover completely.
7. Top with remaining cream cheese mixture, spreading carefully to avoid disturbing the cherry layer beneath.
8. Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours. Tip: Chill overnight for firmest texture.
9. Remove from refrigerator 15 minutes before serving to slightly soften for easier slicing.
10. Cut into 8 equal wedges using a sharp knife dipped in warm water between slices. Tip: Clean cuts create neat presentation.
Cool, creamy layers contrast beautifully with the tart cherry filling. The graham cracker crust adds satisfying crunch to each bite. For variation, try serving individual portions in small mason jars with extra cherries on top.
Cool Whip Coconut Cream Pie
Tired of complicated pie recipes that take hours? This Cool Whip coconut cream pie delivers maximum flavor with minimal effort. The creamy filling and toasted coconut topping create a perfect balance of textures and flavors.
Ingredients
– 1 package (9-inch) graham cracker crust
– 1 package (3.4 oz) instant coconut cream pudding mix
– 1 1/2 cups cold whole milk
– 1 container (8 oz) Cool Whip, thawed
– 1/2 cup sweetened shredded coconut
– 1/4 cup toasted coconut flakes
Instructions
1. Preheat your oven to 350°F.
2. Spread 1/2 cup sweetened shredded coconut evenly across a baking sheet.
3. Toast the coconut in the preheated oven for 5-7 minutes, stirring halfway through, until golden brown.
4. Remove the toasted coconut from the oven and let it cool completely on the baking sheet.
5. In a large mixing bowl, whisk together 1 package instant coconut cream pudding mix and 1 1/2 cups cold whole milk for 2 minutes until thickened.
6. Gently fold in 1 container thawed Cool Whip until fully incorporated, being careful not to deflate the mixture.
7. Pour the filling into 1 package graham cracker crust and smooth the top with a spatula.
8. Sprinkle the cooled toasted coconut evenly over the pie filling.
9. Refrigerate the pie for at least 4 hours until completely set.
10. Garnish with 1/4 cup additional toasted coconut flakes before serving.
Each bite delivers creamy coconut filling against the crisp graham cracker crust. The toasted coconut adds both visual appeal and a satisfying crunch. For a tropical twist, serve chilled with fresh pineapple slices or mango chunks.
Tiramisu Cool Whip Cake
Even the most novice bakers can master this no-bake dessert. Everyone loves the classic coffee and mascarpone flavors without the fuss. Expect layers of creamy goodness that come together in minutes.
Ingredients
– 1 package (14.4 ounces) ladyfinger cookies
– 1 cup strong brewed coffee, cooled
– 8 ounces mascarpone cheese, softened
– 1 container (8 ounces) Cool Whip, thawed
– 1/4 cup granulated sugar
– 2 tablespoons cocoa powder
Instructions
1. Arrange one-third of the ladyfinger cookies in a single layer in an 8×8-inch baking dish.
2. Brush the cookie layer evenly with one-third of the cooled coffee using a pastry brush.
3. Combine softened mascarpone cheese, thawed Cool Whip, and granulated sugar in a large mixing bowl.
4. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and creamy.
5. Spread one-third of the cream mixture evenly over the coffee-soaked cookie layer.
6. Repeat steps 1-5 twice more to create three complete layers.
7. Sift cocoa powder evenly over the top layer using a fine-mesh sieve.
8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours.
Ultimate creamy texture develops as the cookies soften overnight. The coffee flavor intensifies beautifully when chilled longer. Serve chilled squares with espresso shots for an adult twist.
Cool Whip Blueberry Delight
Bursting with creamy texture and fruity flavor, this no-bake dessert comes together in minutes. Blueberry Cool Whip Delight requires minimal effort but delivers maximum satisfaction. Perfect for potlucks or weeknight treats when you need something impressive fast.
Ingredients
– 2 cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 16 oz Cool Whip, thawed
– 21 oz blueberry pie filling
– 1 cup fresh blueberries
Instructions
1. Combine 2 cups graham cracker crumbs with 6 tablespoons melted butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to help it set.
4. Beat 8 ounces softened cream cheese with 1 cup powdered sugar in a large bowl until completely smooth.
5. Fold in 8 ounces of the thawed Cool Whip until no white streaks remain.
6. Spread the cream cheese mixture evenly over the chilled crust using an offset spatula.
7. Spoon 21 ounces blueberry pie filling over the cream cheese layer, spreading gently to cover completely.
8. Top with the remaining 8 ounces Cool Whip, spreading evenly across the surface.
9. Scatter 1 cup fresh blueberries over the top for fresh flavor and visual appeal.
10. Refrigerate the dessert for at least 4 hours, or until fully set and chilled through.
Oozing with juicy blueberries against a creamy backdrop, this dessert offers contrasting textures that make each bite exciting. The graham cracker base provides satisfying crunch while the Cool Whip layers stay light and airy. Try serving individual portions in mason jars for a portable picnic treat or garnish with mint sprigs for elegant presentation.
Mint Chocolate Cool Whip Squares
Hoping for a refreshing dessert that requires zero baking? These Mint Chocolate Cool Whip Squares deliver a cool, creamy texture and rich flavor with minimal effort. They’re perfect for potlucks or a quick sweet fix.
Ingredients
– 2 cups chocolate sandwich cookie crumbs
– 6 tablespoons unsalted butter, melted
– 1 (8 ounce) package cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon peppermint extract
– 1 (8 ounce) container frozen whipped topping, thawed
– 10 drops green food coloring
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Combine 2 cups chocolate sandwich cookie crumbs with 6 tablespoons melted unsalted butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom of a 9×9 inch baking dish to form an even crust layer.
3. Refrigerate the crust for 15 minutes to help it set.
4. Beat 1 (8 ounce) package softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
5. Gradually add 1 cup powdered sugar to the cream cheese while continuing to mix.
6. Mix in 1 teaspoon peppermint extract and 10 drops green food coloring until fully incorporated and evenly colored.
7. Gently fold in 1 (8 ounce) container thawed frozen whipped topping until no white streaks remain.
8. Spread the mint mixture evenly over the chilled crust using an offset spatula.
9. Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl at 50% power for 60 seconds, stirring halfway through.
10. Drizzle the melted chocolate over the mint layer in a zigzag pattern.
11. Refrigerate the dessert for at least 4 hours, or until completely firm.
12. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
The creamy mint layer contrasts beautifully with the crunchy chocolate crust, while the chocolate drizzle adds visual appeal and extra richness. Serve these squares chilled straight from the refrigerator to maintain their firm texture, or garnish with fresh mint sprigs for an elegant presentation.
Summary
You’ve just discovered 18 incredible ways to transform Cool Whip into delightful desserts! From no-bake cheesecakes to fluffy fruit salads, these recipes make entertaining effortless. We’d love to hear which treats become your family favorites—drop us a comment below! Don’t forget to pin your must-try recipes to share the sweet inspiration with friends.
