whipped topping

Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.

Frozen Peanut Butter Turtle Pie

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

peanut butter

sugar

thawed COOL WHIP Whipped Topping

caramel ice cream topping

OREO Pie Crust (6 oz.)

PLANTERS Pecans, toasted

BAKER'S Semi-Sweet Chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Best-Ever Chocolate Whoopie Pies

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

BAKER'S Bittersweet Chocolate, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.

Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Create a cool and creamy classic with our Watergate Salad! Since mid-century design is seeing a huge resurgence, why not go all out at your next hosting event and pull out a staple mid-century party recipe! Plus, our video on how to make a Watergate Salad will help you perfect the look.

Watergate Salad

(20 oz.) crushed pineapple

pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

JET-PUFFED Miniature Marshmallows

PLANTERS Pecans

Combine first 4 ingredients in large bowl.

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Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.

Chocolate Mint Icebox Cake

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Tbsp. MAXWELL HOUSE Instant Coffee

milk

peppermint extract

pkg. (9 oz. each) chocolate wafer cookies

Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.

Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.

Whip up this Fluffy Pudding Frosting that takes just 15 minutes to prep. Follow the recipe to prepare this delicious frosting for cakes and cupcakes.

Fluffy Pudding Frosting

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

Beat pudding mix, sugar and milk in large bowl with whisk 2 min.

Our Twisted Strawberry Shortcake looks a lot like a trifle—layered with fresh berries, pudding, citrusy angel food cake and white chocolate.

Twisted Strawberry Shortcake

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

qt. (4 cups) cold milk

(12 oz.) prepared angel food cake, cut into 1/2-inch cubes

orange juice

strawberries

BAKER'S White Chocolate, grated

Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.

Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B0002YSLXC/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0002YSLXC&amp;linkId=49cca3d9e8183176ac641111165ecb32 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;deep glass serving bowl&lt;/a&gt;; cover with layers of half &lt;u&gt;each&lt;/u&gt; of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.

These easy, no-bake bars combine salty-and-sweet and are always a hit. Crushed Ritz crackers form the crust and topping, and the filling is a tartly sweet and creamy mixture of whipped topping and pink lemonade. The bars are cool, refreshing, and perfect on a warm day.

Pink Lemonade Freezer Bars

120 crackers Ritz, about 3 cups crumbs

confectioners’ sugar (heaping)

unsalted butter, melted (1 1/2 sticks)

pink lemonade concentrate, thawed to liquid

sweetened condensed milk

container Cool Whip Whipped Topping, thawed to room temperature

Line a 9-by-9-inch pan with foil and spray...

Line a 9-by-9-inch pan with foil and spray with cooking spray.

Place the crackers and powdered sugar in a...

Place the crackers and powdered sugar in a food processor or blender to pulverize. Alternatively, cracker-crushing can be done by hand by placing crackers into a large ziptop food storage bag, zipping it shut, and rolling over the bag with a large glass, coffee can, or rolling pin).

Place the cracker crumbs into a bowl, add...

Place the cracker crumbs into a bowl, add the melted butter, and stir to combine.

Press a little less than 3/4 of the...

Press a little less than 3/4 of the mixture into the bottom of the prepared pan, set the pan aside, and reserve the remaining 1/4 of the cracker crumbs.

In a large mixing bowl, combine pink lemonade...

In a large mixing bowl, combine pink lemonade concentrate, sweetened condensed milk, and stir until combined.

Add the Cool Whip and stir until smooth.

If desired, add food coloring drops to desired...

If desired, add food coloring drops to desired shade and stir until color is uniform.

Pour the mixture over the crust, noting that...

Pour the mixture over the crust, noting that you may have an extra half cup or so of the mixture depending on the height of your pan; do not overfill the pan. Use the extra mixture for a mini-tartlette, as a dip for fruit, or just eat it.

Top with the reserved cracker crumbs by sprinkling evenly...

Top with the reserved cracker crumbs by sprinkling evenly over the top.

Place pan into the freezer to set up...

Place pan into the freezer to set up for at least 4 hours before slicing and serving. Store extra dessert in the freezer with a sheet of foil over the top. It will keep for up to 3 months.

Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.

Chocolate Pudding Pie Recipe

chocolate cookie crumb crust (6 oz.)

Beat pudding mix and milk with whisk 2 min.

Pour half the pudding into crust. Let stand 5 min.

Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

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A creamy filling flavored with fresh lime juice and peel is baked in a prepared graham cracker crust for an easy, luscious cheesecake.

PHILADELPHIA 3-STEP Key Lime Cheesecake

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

lime

lime juice

vanilla

eggs

graham cracker crumb crust (6 oz.)

Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Boston Cream Pie Minis

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.

Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.

Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.

Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Score one for the home team with our easy pudding-and-cookie dessert. Red licorice makes easy seams on this big-league-worthy ball.

Baseball Dessert

vanilla creme-filled chocolate sandwich cookies, divided

red string licorice (36 inch)

Beat pudding mix and milk with whisk 2 min. Let stand 5 min. or until thickened.

Line 8-inch round pan with plastic wrap. Arrange 14 cookies on bottom of pan, cutting to fit if necessary; cover with 1 cup pudding. Repeat layers. Cover with plastic wrap. Refrigerate 24 hours.

Uncover dessert. Invert onto serving plate; remove plastic wrap. Frost dessert with COOL WHIP. Cut remaining cookies in half; arrange around edge of dessert. Cut licorice into 2 (8-inch) pieces and 20 (1-inch) pieces. Use licorice to decorate top of dessert to resemble a baseball.

As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.

Fruity Cheesecake

vanilla wafers,

Tbsp. butter or margarine, melted

Tbsp. sugar

Tbsp. flour

Sour Cream

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

strawberries and sliced peeled kiwis

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

Stabilized whipped cream frosting is an easy recipe everyone should know! Perfect for cupcakes or decorating homemade pies or a cake. Because it’s stiff it won’t lose its shape and is perfect for piping on desserts. Keep it white or make it colored!

Sturdy Whipped Cream Frosting

tsp gelatin (knox brand, this is one pouch)

TBSP cold water

heavy whipping cream

vanilla (feel free to sub other extracts.)

Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.

In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.

Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.

In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.

Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks.

Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.&nbsp;

Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.&nbsp;

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Sturdy whipped cream frosting made from heavy whipping cream, vanilla extract and gelatin is a cinch to make. Stop the melting and learn how to make whipped cream icing!

Sturdy Whipped Cream!

This is the silkiest whipped cream! It's the perfect topping for pies, cakes, and so many different desserts.

Perfectly Whipped Cream

heavy whipping cream ((250 ml))

vanilla extract

Add heavy whipping cream to bowl and beat by hand with a whisk, or use an electric mixer. If using an electric mixer, beat on medium to medium-high speed (I use speed setting 6 on my kitchenaid).

Once mixture starts to thicken, add sugar and vanilla.

Continue to beat for a few more minutes to soft, medium, or hard peaks per your preference.

Use immediately for best use, but leftovers can be stored in the fridge for several days.

Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.

Cherry Cheesecake

cherry pie filling

Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.

Refrigerate 3 hours. Serve topped with cherry pie filling.

Pistachio Pineapple Fluff - aka Watergate Pudding, is a luscious holiday dessert of whipped topping, pudding mix, pineapple, marshmallow and pistachios.

Pistachio Pineapple Fluff

pineapple,

boxes instant pistachio pudding mix

non-dairy whipped topping

mini marshmallows

pistachios (chopped)

Place pineapple and juice into a large bowl. Stir in pistachio pudding mix  and stir until juice starts to thicken.

Fold in whipped topping and marshmallows until evenly distributed. Fold in pistachios.

Cover and refrigerate for at least 1 hour to allow pudding mix to completely dissolve.

Fluff with a spoon and garnish with additional pistachios before serving.

Store leftovers in a tightly covered container in refrigerator for up to 2 days.

Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie. 

Boston Cream Poke Cake 

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.

Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.

Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together.

PHILADELPHIA 3-STEP Pumpkin Cheesecake

pumpkin

cinnamon

cloves

nutmeg

Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.

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Luscious cake with an irresistible topping of cherries and cream.

Cherries in the Snow Poke Cake

vanilla pudding mix

8-oz tub whipped topping, thawed

Prepare cake to box instructions in a 9”x13” cake pan. Poke regularly-spaced holes in the cake using chopstick or skewer. Allow to cool.

While cake is cooling prepare the instant pudding using the 2 cups of milk. Spread pudding over the cake. Make sure to guide the pudding into the holes in the cake.

Refrigerate for 2 hours. Once cake is cold, spread the whipped topping over the pudding. Then pour the cherries over the top, making sure to leave some of the white showing for the "snow". Cut into 12 squares.

Ferry diners to decadent dessert and our Merry Cherry Dessert. Fruity gelatin and fluffy, creamy topping make Merry Cherry Dessert a real crowd pleaser. 

Merry Cherry Dessert

(21 oz.) cherry pie filling, divided

water

pkg. (6 oz.) JELL-O Cherry Flavor Gelatin

angel food cake cubes

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.

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