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Results 1 - 10 of 54 for cool whip dessert
Mix graham crackers and butter; press firmly onto bottom of 13x9-inch pan. Beat cream cheese and milk until well blended. Stir in whipped ...
Prepare 1 (4 oz) size ... container of thawed Cool Whip. Pour into a shallow ... Cool Whip with flaked coconut. Makes 3 1/2 or 6 to 7 servings.
Soften both containers of LaCreme in a large bowl. Add both packages of pudding, blend until smooth. Drain cans of pineapple, add to ...
Mix together the three ingredients ... about 15 mins. Cool. Mix the three items ... this on 2nd layer. Top with cool whip. Cool in refrigerator.
Combine first 4 ingredients and ... milk; add to second layer. Frost with Cool whip and refrigerate. Can use lemon pudding as an alternate flavor.
Just mix all of this ... a bowl and keep refrigerated. It's very simple, easy and good. If you want the fat, use regular pudding and Cool whip.
Mix graham cracker crumbs and ... graham cracker crumbs. Cool in refrigerator for about 1 hour. Top with Cool Whip. Sprinkle with remaining crumbs. ... for about 4 hours.
Mix crust and pat into ... over bake. Let cool. Blend Cool Whip, leave 1/3 of container ... overnight or at least 8 hours before serving. Serves 10.
Mix with knives first 3 ... 18-20 minutes. When cool, mix next 3 ingredients ... for 10 minutes. Whip 2 minutes the instant pudding ... nuts over top lightly.
Mix crust and pat into ... over bake. Let cool. Blend Cool Whip (leave 1/3 of container for ... Whip. Let stand overnight or at least 8 hours.
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