Cool Whip Archives - The Midnight Baker

Orange Creamsicle Dessert

Judith Hannemann — Tue, 21 Jul 2015 23:00:00 +0000

Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

I first came upon this dessert last winter in a blog link party I co-hosted. I’ve wanted to make it ever since but kept forgetting to buy the gelatin dessert.

The recipe on the link party was contributed by Wanda of Memories By The Mile. I was surprised when she said this is actually classified as a salad!

Tastes just like a creamsicle pop

Salad or dessert, it’s spectacular. To me, it tasted like an orange creamsicle pop which I’ve always loved since I was a kid, so I gave this a new name because I think it’s a bit more descriptive of the flavor–at least to me.

I’m certain that sugar-free products and reduced-fat products can be substituted here. I don’t recommend fat-free products since sometimes what’s put in to replace the fat doesn’t play nice with other ingredients. However, you’re fairly safe with the reduced varieties.

Attractive presentation too

I used a Pyrex pan for this. You can use stoneware/ceramic as well, but I wouldn’t use metal because of the acidity here and it may produce a dessert with a metallic flavor.

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Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

Prep Time15

Cook Time2

Total Time2 15

Course: desserts, salads

Cuisine: American

Keyword: orange creamsicles

Servings: 8

Calories: 314kcal

Author: Judith Hannemann

Ingredients

1 box 4-serving size orange gelatin dessert mix (i.e. Jello)*
1 cup boiling water
1 8 oz can crushed pineapple
3 oz frozen concentrated orange juice
2 11 oz cans mandarin orange sections
1 8 oz tub whipped topping*
1 box instant lemon pudding 4-serving size instant lemon pudding*
1 cup milk*

Instructions

*Reduced fat/sugar-free/reduced calorie products may also be used.
Add package of gelatin to a medium bowl. Pour in boiling water and stir until gelatin is dissolved. Stir in the frozen orange juice concentrate; stir till that’s dissolved.
Drain 1 can of mandarin oranges; add the sections to the gelatin. Add the pineapple–the entire can including the juice. Stir.
Pour into an 11 x 7-inch pan (preferably a glass one). Place in refrigerator until gelatin is set.
When gelatin is set, prepare topping:
In a medium bowl, add the lemon pudding mix and the milk. Whisk until pudding is thick. Fold in the whipped topping. Spread topping on the set gelatin. Refrigerate for about 2 hours.
Drain the remaining can of mandarin oranges and place across the top of the dessert before serving.

Nutrition

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No Bake Cherries Jubilee Pie

Judith Hannemann — Mon, 24 Mar 2014 00:00:00 +0000

No Bake Cherries Jubilee Pie

This no-bake cherry cheesecake chiffon pie will use a few bowls, but it’s well worth it! Pie may also be served frozen.

What a great summer dessert this is! Well, if we ever see summer–or even spring for that matter–in upstate New York.

I bought this pie dish several weeks ago and fell in love with it. In fact, the pattern is called “Cherry Jubilee” and it’s from Temp-Tations by Tara. I couldn’t wait to use it and had to think up something with cherries for it’s maiden voyage.

Great Summer Dessert

I re-worked a rather ancient recipe my mother used to use for gelatin chiffon pies. I wanted to introduce some cream cheese into it so it’d have a cheesecake-like feel to it. It’s also been updated from my mother’s ones since I don’t use real whipped cream–you can if you want to but I don’t bother anymore, since this ultra-pasteurized stuff doesn’t seem to have any stability nor will commercial cream stabilizers work with the ultra-pasteurized stuff.

Anyway, I find the extra-creamy variety of this whipped topping to actually have a good flavor that’s pretty close to the real thing, which is why I use it instead of the regular. Of course you can use regular, lite or even non-fat versions of this to keep it lower in fat/calories. However, when I eat this kind of stuff, saving calories is the last thing on my mind.

With this pie, there’ll be some bowls to wash–I had 3 bowls. You really have to watch this when you get to the step where you put the mixture into the ice-water bath. Mine went a little *too* far with setting, so watch it closely. There was no damage done to mine, and I found I could eliminate the step of chilling till the mixture mounded. Just make sure it doesn’t completely set in that time. It goes fast…trust me…watch it!

No-Bake Cherries Jubilee Pie

This pie dish is large and very deep. I would caution that you use a deep-dish pie plate, either 9 or 10-inches. This dish is available at present only on the QVC website. As Tara has hinted she is expanding this line, it may soon be available on
Temp-tations.com

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No Bake Cherries Jubilee Pie

This no-bake cherry cheesecake chiffon pie will use a few bowls, but it’s well worth it! Pie may also be served frozen.

Prep Time20

Cook Time8

Total Time8 20

Course: desserts

Cuisine: American

Keyword: cherries, cherries jubilee, cherry dessert, no bake recipe

Servings: 8

Calories: 295kcal

Author: Judith Hannemann

Ingredients

CRUST

2 cups graham cracker crumbs
1/2 cup 1 stick unsalted (preferably) butter, melted
3 tsp sugar

FILLING

1 8 oz extra creamy whipped topping
4 oz cream cheese softened
1 3 oz cherry gelatin dessert
3/4 cup boiling water

TOPPING

1 8 oz extra creamy whipped topping
9 whole maraschino cherries–well drained and dried off

Instructions

Mix all crust ingredients well. Press into a 9-inch deep dish pie plate.
For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.
Mix the cherry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved. This will take about 2 minutes.
Slowly whisk the gelatin into the cream cheese. There will be lumps don’t worry.
Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until gelatin is beginning to thicken. This will take about 5 or so minutes. Stir every minute or so that you keep an eye that it doesn’t actually set.
Fold in 1 tub of the whipped topping. If the mixture doesn’t “mound” refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).
Spoon mixture into prepared crust, spreading it out evenly. Chill for 4-6 hours or overnight.
Top with the second full tub of whipped topping. Decorate with the maraschino cherries.

Nutrition

Delicious, cool and creamy

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No Bake Coconut Cream Pie Parfait

Judith Hannemann — Mon, 17 Feb 2014 00:00:00 +0000

No-Bake Coconut Cream Pie Parfait

Coconut cream pie without the baking or the work! This no-bake dessert is my coconut version of “Sex in a Pan.”

I am a big-time coconut freak. I’m also into easy these days and the less fuss the better!

Coconut “Sex in a Pan”

Here in the northeast, we’ve been getting snow after snow, and we are all pretty tired of this already and are chanting hosannas for spring to get here FAST. So last night, I had some of my neighbors, who are my dearest friends as well, in for dinner–sort of a “get lost snow, we hate you,” party. I served this.

Can I tell you what a big hit this was? There were only 5 of us but there was NOTHING left! To me, that’s the biggest testimonial to whether a recipe works or not.

Easy, Creamy and Delicious

Other flavors will work here just as well if you aren’t a freak for coconut like me (and my neighbors) are. In fact, anyone who makes that old eclair dessert will recognize this is just a hack of that. However, with this, the graham crackers don’t get soggy because they are made into a nice compact crust at the bottom. So it’s a cross between that dessert and a coconut cream pie.

Delicious and easy–can it get any better? And as an aside, you can use lower-fat products to make this more healthy without sacrificing too much.

No-Bake Coconut Cream Pie Parfait

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The Recipe

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No Bake Coconut Cream Pie Parfait

Coconut cream pie without the baking or the work! This no-bake dessert is my coconut version of “Sex in a Pan.”

Prep Time20

Cook Time3

Total Time23

Course: desserts

Cuisine: American

Keyword: coconut cream, coconut pie, no bake recipe, parfait recipe, pie recipe

Servings: 8 -12

Calories: 320kcal

Author: Judith Hannemann

Ingredients

2 cups evaporated milk chilled
2 3.4 oz coconut cream instant pudding mix
1 cup cold water
2 cups 8 oz tub extra-creamy whipped topping

CRUST

2 cups graham cracker crumbs
1 stick butter melted
2 tbsp sugar

TOPPING

1 cup 1/2 an 8 oz tub extra-creamy whipped topping
1/2 cup toasted coconut
1/4 cup hot fudge sundae sauce optional

Instructions

Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.
If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it’s of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.

Notes

hot fudge sundae sauce

Nutrition

No-Bake Coconut Cream Pie Dessert

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Banana Split Parfait

Judith Hannemann — Sun, 17 Nov 2013 00:00:00 +0000

Banana Split Parfait

Spectacular dessert for your Holiday table. So easy, it only takes minutes to assemble.

This is one of the most gorgeous desserts I’ve ever seen! It’s one of the easiest desserts to make too.

Anyone who tastes this says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Just like the soda fountain!

The dessert is remarkably light so it won’t lay heavy on you after a huge Thanksgiving or Christmas feast. So in addition to the traditional pumpkin pie, make this as well for another holiday dessert choice. If you have calorie counters, then this is perfect to make–lower-fat alternatives may be used with absolutely NO loss of it’s wonderful flavor.

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Banana Split Parfait

Anyone who tastes this banana split parfait dessert says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Prep Time15

Cook Time1

Total Time1 15

Course: desserts

Cuisine: American

Keyword: banana split, holiday desserts, parfait recipe

Servings: 12 -16

Calories: 455kcal

Author: Judith Hannemann

Ingredients

2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp sugar
6.8 oz instant vanilla pudding mix* two 3.4 oz packages
3/4 cup cold milk*
12 oz evaporated milk, chilled*
20 oz crushed pineapple drained
1/4 cup shredded coconut
4 medium bananas sliced
16 oz frozen whipped topping*

Topping:

16 maraschino cherries drained and dried off
1/2 cup hot fudge sauce or chocolate syrup
2 tbsp toasted coconut
1/4 cup chopped walnuts

Instructions

Melt butter and sugar in a small saucepan, making sure sugar is dissolved. Add graham cracker crumbs and mix well, making sure all crumbs are coated with the melted butter.
Press graham cracker crumbs in the bottom of a 9 x 13-inch pan, forming a crust.
Whisk the evaporated milk and regular milk together. Add the vanilla pudding mix and whisk for 1-2 minutes, or until pudding begins to thicken. Spread over graham cracker crumbs.
Layer top of pudding with sliced bananas, coconut and crushed pineapple.
Spread whipped topping over entire top, using enough to make a high layer (you may not use all 16 oz).
If using pre-made and refrigerated hot fudge sauce, place in microwave on HI for about 10-15 seconds, or until a pourable consistency (if using chocolate syrup, this step is NOT necessary). Drizzle fudge sauce or chocolate syrup over top of dessert. Sprinkle with the nuts and toasted coconut. Arrange cherries across the top such that each portion will get a cherry.
Chill for at least 1 hour.

Notes

*Lower fat/calorie products may be safely substituted.

Nutrition

Banana Split Parfait

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Black Forest Mousse

Judith Hannemann — Sun, 10 Mar 2013 05:00:00 +0000

Black Forest Mousse

An excellent and easy dessert. With just two main ingredients, you can’t get much simpler than this and it’s low calorie too.

First I started with a dark chocolate ready-to-eat pudding I got for free on a store promotion–the shelf-stable ones that come in the little tubs. I folded that into some extra-creamy whipped topping then added some chopped dried cherries and mini chocolate chips.

So easy!

The result was a delicious and quick dessert that company thinks you fussed over.

You can substitute lower-fat versions of all things used and by the same token, it can be made even richer by folding in real whipped heavy cream.

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Black Forest Mousse

An excellent and easy dessert. With just two main ingredients, you can’t get much simpler than this and it’s low calorie too.

Prep Time5

Total Time5

Course: desserts

Cuisine: American

Keyword: black forest mousse, chocolate mousse

Servings: 3

Calories: 204kcal

Author: Judith Hannemann

Ingredients

2 cups individual cups shelf-stable dark chocolate pudding
1 1/2 cups whipped topping or real whipped cream
2 tbsp chopped dried cherries
1 tbsp mini chocolate chips
additional mini chips and topping for garnish

Instructions

Empty the pudding tubs into a medium bowl. Add whipped topping or whipped cream and fold pudding into the topping.
Fold in the mini chocolate chips and dried cherries.
Spoon into 3 dessert cups (such as mini trifle bowls). Add a dollop of whipped topping and a few mini chocolate chips to garnish.

Nutrition

Black Forest Mousse

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Blueberry Creme Parfait

Judith Hannemann — Wed, 27 Feb 2013 17:06:00 +0000

Blueberry Creme Parfait

Looks so delicious, yet this is so easy. Just 3 ingredients. Four if you count the topping. And I’m counting the pudding as one ingredient LOL, because it’s prepared before hand.

First you start with either vanilla or cheesecake-flavored instant pudding. Then you fold whipped topping into that, then layer with blueberry (or the flavor of your choice) pie filling.

What could be easier? And more elegant. Plus your guests will think you fussed for hours, but that you didn’t is your secret.

Blueberry Creme Parfait

1 pkg of instant vanilla or cheesecake pudding (I used cheesecake)
1 3/4 cups milk
1 tsp lemon zest
2 cups Cool Whip
1 cup blueberry pie filling

Add pudding mix and lemon zest to the milk and beat with wire whisk for 1 minute. Chill thoroughly so it sets.

Fold set pudding mixture into the Cool Whip. Set aside.

Layer, starting with pudding, into parfait glasses. Ideally you will have a base layer of pudding mixture, a center layer of pie filling and a final layer of pudding.

I used stemless red wine glasses for this and made 2 generous portions. You could make more depending upon appetite and other factors so maybe 4 servings can be squeezed out of this–that’s up to you.

I topped with additional Cool Whip piped on top and garnished with some leftover toasted almonds.

Serves 2

Blueberry Creme Parfait

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