Craving something sweet, creamy, and utterly delightful? You’re in the right place! Our roundup of 20 Delicious Cool Whip Dessert Recipes is packed with easy-to-make treats that promise to satisfy your dessert cravings in no time. From fluffy no-bake pies to dreamy frozen delights, these recipes are perfect for any occasion. Dive in and discover your next favorite dessert today!
Strawberry Coolwhip Pie
Unleash the ultimate summer dessert with this no-bake Strawberry Coolwhip Pie—creamy, dreamy, and downright delicious.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub Cool Whip, thawed
- 1 tsp vanilla extract
- For the topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then let cool completely. Tip: Use the bottom of a glass to press the crust for an even layer.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the Cool Whip and vanilla extract until fully incorporated. Tip: Ensure the Cool Whip is fully thawed to avoid lumps.
- Spread the filling into the cooled crust, smoothing the top with a spatula.
- Arrange sliced strawberries on top of the filling.
- Warm the strawberry jam slightly and drizzle over the strawberries for a glossy finish. Tip: Heating the jam makes it easier to drizzle.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
Delight in every bite of this Strawberry Coolwhip Pie, where the creamy filling meets the crunchy crust and juicy strawberries. Serve it chilled with a dollop of extra Cool Whip for an indulgent twist.
Coolwhip Chocolate Mousse
Just when you thought dessert couldn’t get any easier, this Coolwhip Chocolate Mousse swoops in. Whip it up in minutes, no baking required—just pure, creamy bliss.
Ingredients
- For the mousse:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz Coolwhip, thawed
- 1/2 cup cocoa powder
Instructions
- In a large bowl, beat the heavy cream on high speed until stiff peaks form, about 3 minutes.
- Gently fold in the powdered sugar and vanilla extract until fully combined.
- Add the thawed Coolwhip to the bowl, folding gently to maintain the mixture’s lightness.
- Sift the cocoa powder into the bowl, folding until no streaks remain. Tip: Sifting prevents lumps for a smoother mousse.
- Divide the mousse into serving glasses and chill for at least 1 hour before serving. Tip: Chilling firms up the mousse for the perfect texture.
- Before serving, garnish with a dollop of Coolwhip or a sprinkle of cocoa powder. Tip: A mint leaf adds a fresh contrast to the rich chocolate.
Heavenly light yet indulgently chocolatey, this mousse is a dream. Serve it in espresso cups for a chic twist or layer it with berries for a fruity punch.
Lemon Coolwhip Cookies
Flaunt your baking skills with these zesty Lemon Coolwhip Cookies—light, fluffy, and bursting with citrusy goodness. Perfect for summer picnics or a quick sweet fix.
Ingredients
- For the dough:
- 1 box (15.25 oz) lemon cake mix
- 1 tub (8 oz) Coolwhip, thawed
- 1 large egg
- For the coating:
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the lemon cake mix, Coolwhip, and egg until a sticky dough forms. Tip: Don’t overmix—just until combined.
- Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, then coat generously in powdered sugar. Tip: Wet your hands slightly to prevent sticking.
- Arrange the balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are just set. Tip: They’ll be soft but firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zingy and tender, these cookies melt in your mouth with a cloud-like texture. Serve them stacked high on a vintage plate for a retro vibe or crumbled over vanilla ice cream for an extra treat.
Coolwhip Fruit Salad
Viral in every potluck, this Coolwhip Fruit Salad **mixes** juicy fruits with creamy fluff for a dessert that’s **unbeatable** in summer. **Toss** it together in minutes, and watch it disappear even faster.
Ingredients
- For the fruit mix:
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- 1 banana, sliced
- For the dressing:
- 1 (8 oz) tub Cool Whip, thawed
- 1/2 cup vanilla yogurt
- 1 tbsp honey
Instructions
- **Wash** all fruits under cold running water. **Pat** dry with paper towels.
- **Combine** strawberries, blueberries, green grapes, and red grapes in a large mixing bowl.
- **Add** banana slices last to prevent browning. **Tip:** A squeeze of lemon juice over bananas can keep them fresh longer.
- **In** a separate bowl, **whisk** together Cool Whip, vanilla yogurt, and honey until smooth. **Tip:** For a lighter dressing, fold in the Cool Whip gently to keep it fluffy.
- **Pour** the dressing over the fruit. **Fold** gently until all pieces are evenly coated. **Tip:** Use a rubber spatula for easy folding and to avoid crushing the fruit.
- **Chill** in the refrigerator for at least 1 hour before serving to let flavors meld.
Every bite **bursts** with fresh fruit sweetness, balanced by the creamy, tangy dressing. **Serve** in clear glasses for a stunning layered effect, or scoop into bowls for a quick, refreshing treat.
Peanut Butter Coolwhip Dip
You won’t believe how this Peanut Butter Coolwhip Dip comes together in minutes. **Whip** up this creamy, dreamy dip for your next snack attack or party—it’s a total crowd-pleaser.
Ingredients
- For the dip:
- 1 cup creamy peanut butter
- 1 (8 oz) tub Cool Whip, thawed
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- **Grab** a large mixing bowl and add the peanut butter, powdered sugar, and vanilla extract. **Mix** until smooth.
- **Fold** in the thawed Cool Whip gently to keep the mixture light and fluffy. Tip: Don’t overmix to maintain that airy texture.
- **Chill** the dip in the refrigerator for at least 30 minutes before serving. Tip: This helps the flavors meld together beautifully.
- **Serve** with apple slices, pretzels, or graham crackers for dipping. Tip: For a fun twist, drizzle with melted chocolate or sprinkle with crushed peanuts before serving.
Delightfully creamy with a perfect peanut butter punch, this dip is a versatile treat. **Pair** it with your favorite dippers or layer it between cookies for an easy dessert sandwich.
Coolwhip Cheesecake
Zesty and effortless, this Coolwhip Cheesecake is your no-bake ticket to creamy bliss. Whip it up in minutes, chill, and watch it disappear.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 (8 oz) tub Coolwhip, thawed
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill for 10 minutes to set.
- Beat softened cream cheese and 1 cup sugar in a large bowl until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Stir in vanilla extract until fully incorporated.
- Fold in the thawed Coolwhip gently until the mixture is uniform. Tip: Overmixing can deflate the Coolwhip, so fold carefully.
- Spread the filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set. Tip: For best results, chill overnight.
Creamy and light, this cheesecake melts in your mouth with a satisfying crunch from the crust. Serve with fresh berries or a drizzle of chocolate sauce for an extra decadent touch.
Orange Coolwhip Jello Salad
Unleash a burst of citrusy sweetness with this no-bake wonder that’s as easy as it is eye-catching. Perfect for potlucks or a quick dessert fix, this salad combines the tang of oranges with the creamy dreaminess of Cool Whip.
Ingredients
- For the Jello Layer:
- 1 package (3 oz) orange Jello
- 1 cup boiling water
- 1 cup cold water
- For the Cool Whip Layer:
- 1 tub (8 oz) Cool Whip, thawed
- 1 can (11 oz) mandarin oranges, drained
Instructions
- In a large bowl, dissolve the orange Jello in 1 cup of boiling water, stirring for 2 minutes until completely dissolved.
- Add 1 cup of cold water to the dissolved Jello, stirring to combine. Pour the mixture into a 9×9 inch dish and refrigerate for 2 hours, or until set.
- Once the Jello is set, gently spread the thawed Cool Whip over the top in an even layer.
- Scatter the drained mandarin oranges over the Cool Whip layer, pressing them in lightly.
- Return the dish to the refrigerator and chill for another 30 minutes before serving.
Delight in the layers of creamy and fruity flavors that make this dessert a crowd-pleaser. The jiggly Jello base pairs perfectly with the fluffy Cool Whip and juicy oranges, offering a refreshing bite every time. Serve it in clear glasses for a stunning layered effect that’ll wow your guests.
Coolwhip Pumpkin Pie
Zesty flavors meet creamy dreams in this no-bake wonder. Whip up a storm with Coolwhip Pumpkin Pie—your fork won’t know what hit it.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup whole milk
- 1 tub (8 oz) Coolwhip, thawed
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
- Whisk pumpkin puree, pudding mix, cinnamon, nutmeg, and cloves in a large bowl.
- Gradually add milk to the pumpkin mixture, whisking until smooth and thickened.
- Fold in half of the Coolwhip gently until no white streaks remain.
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Top with the remaining Coolwhip before serving.
Just like that, you’ve got a pie that’s silky, spiced, and seriously simple. Serve it with a drizzle of caramel or a sprinkle of toasted pecans for that extra crunch.
Banana Coolwhip Pudding
Ready to whip up a no-bake dream? This Banana Coolwhip Pudding layers creamy, fluffy goodness with fresh banana slices for a dessert that’s effortlessly delicious.
Ingredients
- For the pudding:
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- For the layers:
- 1 tub (8 oz) Cool Whip, thawed
- 3 ripe bananas, sliced
- 1 box (11 oz) vanilla wafer cookies
Instructions
- In a large bowl, whisk the cold milk and vanilla pudding mix for 2 minutes until thickened. Tip: Use a hand mixer for a smoother pudding.
- Fold in the thawed Cool Whip until fully combined. Tip: Gently fold to keep the mixture light and airy.
- In a serving dish, layer vanilla wafers, banana slices, and pudding mixture. Repeat layers until all ingredients are used, ending with pudding on top. Tip: For even layers, use a piping bag for the pudding mixture.
- Chill in the refrigerator for at least 2 hours before serving. This allows the cookies to soften slightly.
Velvety smooth pudding meets crunchy cookies and soft bananas in every bite. Serve chilled with a sprinkle of crushed wafers on top for extra crunch or layer in individual cups for a party-ready treat.
Coolwhip Key Lime Pie
Unleash the ultimate summer dessert with this no-bake Coolwhip Key Lime Pie—creamy, zesty, and ridiculously easy to whip up.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1 tub (8 oz) Coolwhip, thawed
- 1 tbsp lime zest
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
- Whisk together sweetened condensed milk and key lime juice in a large bowl until smooth.
- Fold in the Coolwhip and lime zest gently to keep the mixture light and fluffy.
- Pour the filling into the chilled crust, spreading evenly with a spatula.
- Freeze the pie for at least 4 hours, or until firm.
- Garnish with additional lime zest or slices before serving for an extra pop of color and flavor.
Bursting with tangy lime flavor and a cloud-like texture, this pie is a showstopper when served with a sprinkle of crushed graham crackers on top for crunch.
Raspberry Coolwhip Dessert
Here’s a no-bake dessert that’s as easy as it is delicious. Raspberry Coolwhip Dessert combines creamy, fluffy textures with the tart sweetness of raspberries for a treat that’s perfect for any occasion.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz) Coolwhip, thawed
- 1 tsp vanilla extract
- For the topping:
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9×13 inch dish to form the crust. Chill in the refrigerator for 10 minutes to set.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the Coolwhip and vanilla extract until fully incorporated.
- Spread the cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula for an even layer.
- In a small bowl, gently mix fresh raspberries with raspberry jam. Spoon this mixture over the cream cheese layer, spreading lightly to cover.
- Refrigerate the dessert for at least 4 hours, or until set. For best results, chill overnight.
Get ready to dive into layers of creamy, dreamy goodness with a burst of raspberry flavor in every bite. Serve chilled, garnished with extra raspberries or a drizzle of chocolate for an extra touch of decadence.
Coolwhip Apple Pie
Just when you thought apple pie couldn’t get any better, we’re throwing Coolwhip into the mix. This no-bake wonder is your summer dessert savior—creamy, crunchy, and downright dreamy.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the filling:
- 2 cups Coolwhip, thawed
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the topping:
- 2 large apples, thinly sliced
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Press the mixture into a 9-inch pie dish firmly to form the crust. Chill for 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla in a large bowl until smooth.
- Fold in Coolwhip gently until the mixture is uniform. Tip: Don’t overmix to keep it fluffy.
- Spread the filling over the chilled crust evenly. Return to the fridge.
- Toss apple slices with lemon juice and cinnamon in a separate bowl. Tip: This prevents browning and adds flavor.
- Arrange the apple slices on top of the filling in a decorative pattern.
- Chill the pie for at least 4 hours before serving. Tip: Overnight chilling gives the best texture.
Kick back and savor the contrast of the creamy filling against the crisp apples. Serve it with a drizzle of caramel or a sprinkle of crushed nuts for an extra indulgent twist.
Cherry Coolwhip Delight
Let’s dive into a no-bake dessert that’s as easy as it is irresistible. This Cherry Coolwhip Delight layers creamy, fluffy textures with a tangy cherry kick—perfect for beating the summer heat.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) Coolwhip, thawed
- For the topping:
- 1 can (21 oz) cherry pie filling
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Chill for 10 minutes to set.
- Beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy.
- Fold in the thawed Coolwhip gently until the mixture is uniform and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Spoon the cherry pie filling over the cream cheese layer, spreading it out to cover the surface.
- Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set completely.
Best served cold, this Cherry Coolwhip Delight offers a creamy, dreamy texture with a sweet and tart cherry finish. Try garnishing with fresh mint or a sprinkle of graham cracker crumbs for an extra touch of elegance.
Coolwhip Coconut Cream Pie
Never settle for bland desserts when you can whip up this Coolwhip Coconut Cream Pie in no time. It’s creamy, dreamy, and packed with tropical vibes that’ll transport you straight to paradise.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant coconut cream pudding mix
- 2 cups cold whole milk
- 1 tub (8 oz) Cool Whip, thawed
- For the topping:
- 1/2 cup sweetened shredded coconut, toasted
- Additional Cool Whip for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
- Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly. Bake for 10 minutes, then let cool completely.
- While the crust cools, toast 1/2 cup shredded coconut in a dry skillet over medium heat until golden, stirring constantly. Set aside to cool.
- In a large bowl, whisk together pudding mix and milk until thickened, about 2 minutes. Tip: Let the pudding sit for 5 minutes to fully set.
- Fold in 1 cup shredded coconut and half of the Cool Whip into the pudding until smooth.
- Pour the filling into the cooled crust, spreading evenly. Refrigerate for at least 4 hours, or until set. Tip: Cover the pie with plastic wrap to prevent a skin from forming.
- Before serving, top with additional Cool Whip and sprinkle with toasted coconut.
Rich in coconut flavor with a creamy, airy texture, this pie is a showstopper. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.
Blueberry Coolwhip Tart
Elevate your dessert game with this no-bake Blueberry Coolwhip Tart—creamy, fruity, and ridiculously easy to whip up.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub Coolwhip, thawed
- For the topping:
- 2 cups fresh blueberries
- 1/4 cup blueberry jam
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into a 9-inch tart pan. Chill for 10 minutes to set.
- Beat cream cheese, 1/2 cup sugar, and vanilla in a large bowl until smooth.
- Fold in the Coolwhip gently until fully incorporated. Tip: Overmixing can deflate the filling.
- Spread the filling over the chilled crust evenly.
- Arrange blueberries on top of the filling in a single layer.
- Warm the blueberry jam slightly and drizzle over the blueberries. Tip: Warming the jam makes it easier to drizzle.
- Chill the tart for at least 2 hours before serving. Tip: For cleaner slices, use a warm knife.
Absolutely divine, this tart boasts a creamy filling with a burst of blueberry in every bite. Serve it chilled with a sprinkle of lemon zest for an extra zing.
Coolwhip Peach Cobbler
Raid your pantry for this no-fuss, no-muss dessert that’s about to become your summer staple. Coolwhip Peach Cobbler blends juicy peaches with a fluffy topping for a dessert that’s as easy as it is addictive.
Ingredients
- For the filling:
- 4 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup milk
- 1/2 cup Coolwhip, thawed
Instructions
- Preheat your oven to 375°F and grease a 9-inch baking dish.
- In a large bowl, mix peaches, 1/2 cup sugar, lemon juice, and vanilla extract until well combined. Pour into the prepared baking dish.
- In another bowl, whisk together flour, 1/2 cup sugar, and baking powder. Tip: Sift the flour for a lighter topping.
- Stir in milk and Coolwhip until just combined. Tip: Don’t overmix to keep the topping fluffy.
- Drop spoonfuls of the topping over the peach mixture, spreading lightly. Tip: Leave some gaps for the filling to bubble through.
- Bake for 35-40 minutes, until the topping is golden and the filling is bubbly.
All done! This cobbler boasts a crisp, golden top with a gooey, peach-packed center. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.
Mint Chocolate Coolwhip Parfait
Viral desserts don’t get easier or more refreshing than this. Layer up cool mint, rich chocolate, and fluffy Cool Whip for a dessert that’s **instantly iconic**.
Ingredients
- For the layers:
- 2 cups Cool Whip, thawed
- 1/2 cup chocolate syrup
- 1/4 cup fresh mint leaves, finely chopped
- 1 cup chocolate cookie crumbs
Instructions
- In a medium bowl, fold the chopped mint leaves into the Cool Whip until evenly distributed. Tip: For a stronger mint flavor, let the mixture sit in the fridge for 10 minutes before layering.
- Drizzle 1 tbsp of chocolate syrup at the bottom of each serving glass.
- Sprinkle 2 tbsp of chocolate cookie crumbs over the syrup to create the first layer.
- Add a generous spoonful of the mint Cool Whip mixture on top of the crumbs, smoothing it out with the back of the spoon.
- Repeat the layers—syrup, crumbs, Cool Whip—until the glass is nearly full, ending with a drizzle of chocolate syrup on top. Tip: Use a piping bag for the Cool Whip to create cleaner, more professional-looking layers.
- Chill the parfaits in the refrigerator for at least 30 minutes before serving. Tip: For an extra crunch, sprinkle additional cookie crumbs on top right before serving.
Light, creamy, and with just the right amount of crunch, these parfaits are a dream. Serve them in clear glasses to show off those gorgeous layers, or add a sprig of mint on top for a fresh finish.
Coolwhip Caramel Apple Dip
Make your snack game unbeatable with this Coolwhip Caramel Apple Dip—creamy, dreamy, and ready in minutes. Perfect for dipping, drizzling, or devouring straight from the bowl.
Ingredients
- For the dip:
- 1 cup Cool Whip, thawed
- 1/2 cup caramel sauce
- 1/4 cup cream cheese, softened
- For serving:
- 3 medium apples, sliced
Instructions
- In a medium bowl, combine the Cool Whip, caramel sauce, and cream cheese until smooth. Tip: For extra fluffiness, fold the ingredients together gently.
- Transfer the dip to a serving bowl. Tip: Use a rubber spatula to get every last bit out of the mixing bowl.
- Arrange the apple slices around the dip on a platter. Tip: To prevent browning, toss the apple slices in a little lemon juice before serving.
Fluffy and rich, this dip pairs perfectly with crisp apple slices for a sweet and tangy contrast. Try drizzling extra caramel on top for a decadent touch or serve with graham crackers for a crunchy twist.
Pineapple Coolwhip Cake
This Pineapple Coolwhip Cake is your next no-bake obsession. Transform pantry staples into a creamy, dreamy dessert that’s ready in a flash.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the filling:
- 1 (20 oz) can crushed pineapple, drained
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) container Cool Whip, thawed
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust. Chill for 10 minutes to set.
- Whisk together pudding mix and cold milk in a large bowl until thickened, about 2 minutes.
- Fold in the Cool Whip and drained crushed pineapple until fully incorporated.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours, or until set.
Here’s the scoop: this cake is light, fluffy, and bursting with tropical flavor. Serve it chilled with a sprinkle of toasted coconut for extra crunch.
Coolwhip Oreo Dessert
This no-bake Coolwhip Oreo Dessert is your ticket to creamy, crunchy bliss. Layer it, chill it, devour it—pure magic in every bite.
Ingredients
- For the crust:
- 36 Oreo cookies
- 6 tbsp unsalted butter, melted
- For the filling:
- 2 cups Coolwhip, thawed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- For the topping:
- 1 cup Coolwhip, thawed
- 6 Oreo cookies, crushed
Instructions
- Crush 36 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix the Oreo crumbs with melted butter until well combined. Tip: Ensure the butter is fully melted for a cohesive crust.
- Press the mixture into the bottom of a 9×13-inch dish to form an even layer. Tip: Use the bottom of a measuring cup to compact the crust firmly.
- Beat the softened cream cheese and powdered sugar together until smooth.
- Fold in 2 cups of Coolwhip gently until fully incorporated. Tip: Overmixing can deflate the Coolwhip, so be gentle.
- Spread the filling over the crust evenly.
- Top with the remaining 1 cup of Coolwhip and sprinkle with crushed Oreos.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
Here’s the scoop: The dessert sets into a luscious, mousse-like texture with a satisfying crunch from the Oreo crust. Serve it in individual cups for a party-ready presentation or straight from the dish for a family-style treat.
Conclusion
Many of these 20 Coolwhip dessert recipes are not only easy to make but also bring a delightful twist to your dessert table. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty treats too.
