1 - 10 of 52 for canned frosting cool whip
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Beat all this ... of chopped pecans. Bake for one hour at 350F. Cool and innvert onto plate. When cool completely, spread with frosting and refrigerate.
Mix first 4 ... 350°F 15-20 minutes. Cool before frosting. Combine undrained ... Fold in cool whip. Frost cooled cake and ... layers also. Chill overnight.
1. Drain oranges. ... not overbake. 4. Cool 5 minutes. Remove ... Fold in Cool Whip. Frost between layers, top ... at 350 degrees. Check with toothpick.
Drain oranges. Save ... according to package directions; cool. FROSTING: Mix Cool Whip, pudding, pineapple ... Spread on cooled cake. Keep refrigerated.
Combine graham cracker ... for 6 minutes. Cool. Beat together frosting, sour cream, ... container of Cool Whip, cinnamon, ginger ... and decorate with crumbs.
Mix cake as ... Beat in 1 can mandarin oranges. Bake ... to 20 minutes. Cool. Mix pudding, ... minutes. Add Cool Whip; beat 1 ... before and to store it.
Heat oven to ... for 6 minutes. Cool. In large ... whipped topping (Cool Whip), beat 2 ... hours or until served. Store leftover in refrigerator. 8 servings.
Make pudding. Add Cool Whip. Layer plan ... crackers, then pudding. Mix. Repeat. The last layer is graham crackers. Ice with frosting. Let it set overnight.
Dissolve Jello in water then dissolve orange juice in Jello. Mix in pineapple and oranges. Pour into 13 x 9 inch pan. Refrigerate until set.
Mix with electric ... at 350 degrees. FROSTING: Beat by hand the crushed pineapple (undrained) and pudding. Fold in Cool Whip. Store cake in refrigerator.
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