Tag Archives: Cool Whip

Snickers Caramel Apple Dip

30 Dec

I wish my picture did this dessert better service. I had to make do with the remnants of the bottom of the bowl because it got eaten so fast. Remnants don’t ever make for wonderful pictures, but they do say a lot about how well people like your dish! So, I’ll count the fact that I didn’t have much to work with, a definite win. Make this. Hide in a closet. Don’t share. 🙂

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Ingredients:

6 regular sized Snickers candy bars

4 medium apples (I suggest a crispy, more tart apple – I used Granny Smith)

1 (5.1 oz) pkg vanilla instant pudding mix

1/2 cup milk

1 (16 oz) tub of cool whip, thawed to room temperature

1/2 cup caramel ice cream topping

Whisk pudding packet, 1/2 cup milk, and cool whip together until well combined. Chop up apples and Snickers into bite size pieces, and combine with pudding mixture. Place in large serving bowl, and drizzle with caramel topping. Chill for at least 1 hour before serving.

 

 

Pistachio Cake

29 Dec

We made this cake for my daughter’s birthday this past May. Pretty sad that I am only just now getting the recipe posted. But…you guessed it…I lost it. 🙂 We decided to make brownies with the kids tonight, which sent me digging through my recipe box for my favorite gooey brownie recipe which I have, apparently, also lost. But, as luck would have it, I stumbled upon this random list of ingredients written on the back of a birthday card envelope, and I did a little happy dance. My pistachio cake!!! Better late than never. This cake (and frosting…they must, must be served together) is to die for. One of those ridiculous desserts that make your eyes roll back into your head after each bite. So good.

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Ingredients:

Cake-

1 white or vanilla cake mix

1/3 cup oil

1/2 cup water

1 cup club soda

1 (3.4oz) pkg pistachio pudding mix

Frosting-

1 cup powdered sugar

1 (8oz) pkg cream cheese

1 (3.4oz) pkg pistachio pudding mix

1 cup milk

4 oz (about half a tub) cool whip

For cake: Preheat oven to 350^F. Combine all ingredients and mix until smooth. Bake according to box instructions (cupcake: 21-24 min, bundt: 43-48 min, 13×9: 32-35 min, 2 9″: 28-31 min, 2 8″: 32-35 min). Allow to fully cool before frosting.

For frosting: Cream together powdered sugar and cream cheese. Add pudding, milk, and cool whip (add more milk if frosting is too thick for your liking).

 

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Cream Cheese Berry Roulade

14 Apr

I have about 20 some-odd recipes sitting in my drafts…I am falling so behind! But I am in the process of making a fabulous Prom dress for my neighbor’s daughter. It is going to be so pretty (I’ll have to sneak in a few pictures)! But I am learning a lot on this project, and am finding that learning a lot requires making a lot of mistakes. I almost cried when I got the bodice all put together only to find that I got a section caught in the serger and cut a nice little hole in the very delicate chiffon. After a sleepless night trying to figure out how to fix it, I finally concluded that I couldn’t fix it and would have to replace the panel. It was a grand mistake…painfully grand. But I have been ever careful of my serger edge ever since. Yay for me.

Thank goodness I had a little slice of this heaven sitting in my fridge so I could wash the bitterness of a careless mistake down with a truly sweet treat. Delicious beyond words. So easy. Don’t skip the whipped topping. And don’t cut holes in Prom dresses.

P.S> The whipped topping can also be used for a great fruit dip!!!

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Ingredients:

2 packages Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Fruit Preserves (strawberry, blackberry…I used plum!)
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.

Whipped Topping:

  • 1 large (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip
  • 1 pkg. frozen strawberries

Mix together pudding mix and yogurt. Fold in whip cream. Fold in strawberries.

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Homemade Frosty

13 Nov

Homemade frosty? I was a little skeptical – how close can it really be? Um, turns out…pretty darn close. So close, in fact, that if you were to steal some Wendy’s cups and use them to serve this ice cream, I guarantee that no one would know the difference. Frosties! At home! Any time! With no drive-through involved! You are welcome.

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Ingredients:

1/2 gallon chocolate milk

1 (8 oz) tub of cool whip

1 (14 oz) can sweetened condensed milk

Mix ingredients until smooth. Place in ice cream maker and follow manufacturer’s instructions. When set, serve and enjoy!

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Raspberry/Strawberry Pretzel Dessert

4 Sep

This could probably be considered a guest blog post…considering the fact that I didn’t make this one, nor have I ever. But! I don’t always have an excuse to make big desserts (or I’ll end up eating the whole thing by myself or throwing half of it out), so I have to take advantage of when other people do. 😉 My sister, who’s cookbooks are still packed away from her move, called for the recipe and I gave it to her…on one condition. She had to take pictures. Lucky for us both, she complied. It’s fitting that she made this one since she introduced me to it last Thanksgiving. I’m not always a huge fan of gelatin – flash back to one fateful day at Chuck-a-rama, where a little version of me saw the jello bar…that glorious jello bar, with all those different, shiny flavors…and then my mom told me that I had to finish all the jello I heaped on my plate before I could have ice cream. I tried, I really did. That ended with me sitting by the toilet in the restaurant bathroom. I never did puke, but I came pretty darn close. I wanted that ice cream so bad and I never did get some. I think my mom would have taken pity on me for the effort that I applied to that mountain of jello, but I couldn’t stomach anything afterwards – not even ice cream. It ruined my taste for gelatin for a long while, but I was converted back with this dessert. The pretzels, as out of place as they may seem in a gelatin dish, give that salty-sweet taste and a little bit of a crunch = yum. Someday I may even make myself!

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Crust:

2 1/2 cups crushed pretzels

3/4 c sugar

1.2 c melted butter

Crush pretzels. Set aside 1 cup pretzel crumbs for topping. Combine the rest of the crumbs with butter and sugar. Press into 9×13 baking dish. Bake at 400^F for 7 minutes. Cool.

Filling:

2 8 oz pkg. cream cheese, softened

1 cup powdered sugar

1 12 oz tub cool whip

Whip together cream cheese and sugar. Fold in cool whip. Pour on top of cooled crust. Refrigerate for about 1 hour.

Topping:

1 box raspberry or strawberry Danish Dessert (found in grocery aisle by puddings), Jello, or pie glaze

10 oz frozen raspberries or strawberries, thawed

Prepare Danish Dessert or Jello as directed. Drain syrup off thawed fruit and add fruit to Danish mixture. Stir together. Spread on top of cream cheese layer and refrigerate until set. Sprinkle 1 cup crushed pretzels on top when ready to serve.