5693 cool whip whipped Recipes

cool whip , fat free, reduced-fat peanut butter, semi-sweet chocolate chips

instant vanilla pudding, crushed pineapple with juice, cool whip, graham cracker crust, toasted coconut (optional), maraschino cherry (optional)

milk, ice cube, frozen cool whip topping, vanilla flavor instant pudding and pie filling mix, maxwell house instant coffee

boiling water, jello strawberry gelatin, ice cube, cold water, cool whip lite, thawed, chopped strawberry, ready-to-use graham cracker crumb crust, sliced fresh strawberries (or chopped )

cool whip whipped topping, instant pistachio pudding mix, crushed pineapple, drained , but reserve some of the liquid, chopped walnuts or pecans, maraschino cherries, quartered , reserve some of the cherry juice, chopped dates, marshmallows

cool whip thawed, vanilla instant pudding, buttermilk, mandarine oranges drained, keebler fudge cookies broken up

cupcakes, cool whip, chocolate sprinkles, black licorice, decorative candies

flour, butter softened, pecans chopped, cream cheese softened, sugar, cool whip, instand lemon pudding mix

jello gelatin (any flavor ), boiling water, cold water, ice cube, thawed cool whip, chocolate sandwich style cookies

flour, butter (very soft ), chopped walnuts, softened cream cheese, cool whip, powdered sugar, instant chocolate pudding mix

cool whip, halved, semi-sweet chocolate chips, cinnamon, vanilla extract

graham wafer crumbs, butter or 1/4 cup margarine, melted, boiling water, jello no sugar added jelly powder, ice cube, cold water, cool whip, light, thawed, divided

creme de menthe, honey, sour cream (or i have used 1/2 and 1/2 lite cool whip), drops green food coloring, if you wish, fresh mint leaves, for garnish, fresh fruit, cut into bite-size pieces (strawberries, grapes, pineapple, melon balls, etc.)

fresh strawberries, divided, boiling water, jell-o strawberry flavor gelatin, ice cube, cold water, cool whip lite, thawed, ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

white cake mix, water, green creme de menthe, oil, eggs, your favorite chocolate fudge topping (i like hersheys or mrs richardsons), cool whip, thawed, green creme de menthe

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

watermelon gelatin, boiling water, cool whip, thawed, cubed seedless watermelon, graham cracker crust