101 cream cool whip food Recipes

butter, softened, flour, pecans, chopped, cream cheese, powdered sugar, cool whip, thawed, instant devil s food pudding, french vanilla instant pudding, cold milk

angel food cake, store bought is fine, strawberry pie filling, cream cheese, milk, cool whip

angel food cake, sliced fresh strawberries, strawberry glaze, cream cheese, softened, white sugar, cool whip, fresh strawberries , for garnishing

strawberry jell-o gelatin dessert, water, boiling, water, cold, strawberries, sugar, cool whip, angel food cake, strawberry juice, cornstarch, butter, cream

semisweet chocolate (good quality ), unsweetened chocolate (good quality ), heavy cream or 2 cups whipping cream, eggs, separated, sugar, praline paste (available in some supermarkets or speciality food shops), salt, brown creme de cacao, unsalted butter, melted and cooled to room temperature, espresso or 1 tbsp very strong coffee, cooled

apricot gelatin, sugar, crushed pineapple, cream cheese, junior size gerber apricot with tapioca baby food, cool whip

prepared angel food cake or 1 cake, cut in small pieces, cream cheese, sugar, cool whip, lemon flavor instant pudding and pie filling, chopped walnuts, for sprinkling

apricot gelatin, sugar, crushed pineapple, undrained, cream cheese, room temperature, gerbers apricot baby food, cool whip

angel food cake, instant vanilla pudding, milk, sour cream, strawberry pie filling, cool whip

crushed pineapple, undrained, orange jell-o, sugar, apricot baby food, strained, cream cheese, softened, cool whip, thawed, chopped pecans , if desired (optional)

cake mix , devils food (1 cup), cake mix, yellow (1 cup), cocoa (2 packets fat free hot mix), fat free egg substitute, boiling water, water, chocolate chips , mini semi sweet, divided, splenda, low calorie sweetener, salt, marshmallow creme (6 tbsp), cool whip free, fat free cream cheese

devils food cake mix (2 layer size), semi sweet baking chocolate, butter cut up, cream cheese softened, sugar, cool whip thawed, oreo cookies coursely crushed

devils food cake mix, cream cheese, softened, sweetened condensed milk, peanut butter, vanilla, milk, cool whip, hot fudge topping

layer size devils food cake mix, semi-sweet chocolate, divided, sweetened condensed milk, evaporated milk, sour cream, unsweetened cocoa powder, cool whip, thawed

melted butter, crushed fruit loops, cream cheese, lg. container cool whip, drops food colouring (your choice of colour,different from your jell-o), sugar;divided, jell-o (not red ), lg. package. frozen strawberries

angel food cake, reduced-fat cream cheese, cool whip, thawed, cherry pie filling, almond extract, cherry brandy (optional), blueberries (optional)

pillsbury moist supreme reduced sugar devils food cake mix, pillsbury moist supreme reduced-sugar yellow cake mix, fat free powdered cocoa mix, packets (diet ), fat-free liquid egg product (like egg beaters), semisweet mini chocolate chips, divided, splenda granular, no calorie artificial sweetener (granulated ), salt, jet-puffed marshmallow creme, cool whip free, thawed, fat free cream cheese, softened, splenda granular, no calorie artificial sweetener (granulated )

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.