|by Sherri Eldridge|
When those hot summer days settle in and you need a cool refreshing break, it's time for Cool Sips.
1 - 10 of 111 for cool whip pies
Mix together all ingredients. Pour into 2 (9") baked pie shells. Refrigerate before serving.
Melt chocolate in double boiler. Slowly fold in Cool Whip. Pour mixture into pie shell. Chill 1 hour. Serve.
Mix lemon juice and condensed milk until thick. Add Cool Whip and place in pie shell. Refrigerate.
Cream cheese with 1/2 cup Cool Whip and 1/2 cup powdered sugar. Spread on pie shell. Mix pudding ... You can also make this with vanilla instant pudding.
Defrost lemonaid and add to Eagle Brand milk. Blend in the Cool Whip. Put in the graham cracker pie crust and refrigerate until it is served.
Mix together well. Place in 9 inch graham cracker crust or serve as pudding. Chill at least 2 hours.
Fold all ingredients into Cool Whip. Pour into crusts. Chill.
Mix well and ... adding other layers. Mix and spread over first layer. Mix and spread over second layer. Spread rest of Cool Whip on top and refrigerate.
Mix 1 small package instant pudding and pie filling with 1 ... 1 small size Cool Whip. Fold in ... top with Cool Whip if you desire BUT I leave it as is.
Mix well, add large container of Cool Whip. Mix and pour into 2 or 3 graham cracker crusts. Top with nuts or add 1/2 cup in mixture.
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