1
When the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell.
2
Top with Cool Whip Free and then sprinkle chocolate chips on top.
3
Place one square on a plate and top with Cool Whip mixture.
4
Strain drink into a tall glass, and top with the Cool Whip.
5
In a separate mixing bowl, combine syrup with 1 cup Cool Whip.
6
Place Cool Whip and pudding in a bowl and stir until blended.
7
Spread Cool Whip on one slice and top with the other slice.
8
In a small bowl, mix Cool Whip and peanut butter until blended.
9
Combine undrained pineapple, pudding mix, yogurt, and Cool Whip in a bowl.
10
Yes, there's an entire chapter dedicated to recipes made with Cool Whip Free.
11
Swirl chocolate pudding into the Cool Whip mixture, being careful not to over-stir.
12
Fold in Cool Whip mixture, making sure it is completely blended.
13
Place Cool Whip and pudding in a small dish and stir until blended.
14
Add Cool Whip, vanilla extract, and sweetener, stirring until mixed well.
15
In a small bowl, lightly stir together Cool Whip, chocolate chips, and marshmallows.
16
Cover the top half of one rice cake evenly with the Cool Whip.
