Frozen Pudding Pops

contributed by Deb Reno

1 box instant pudding

2 c. milk

1 container cool whip (or whipped cream)

Whip up the pudding and add the cool whip. Divide into little cups (we use the tiny paper cups made for bathrooms) and freeze.

So refreshing and yummy! This last time I used fat free/sugar free pudding and light cool whip for a lighter treat.

Strawberry Pretzel Salad

contributed by Julie Rider

To make this,  use ingredients listed under #1 and follow directions for #1.  Then same for 2 and 3. . . .

Ingredients:

1.   2 C crushed pretzels  , ¾ C melted butter. 3 T. Sugar

2.   1 – 8 oz pkg cream cheese at room temperature, 1 C sugar, 2 C cool whip

3.   2 pkgs Strawberry Jello, 2 C boiling water, 2 -10 oz pkgs frozen strawberries

Directions:

1.  Mix items together and press into bottom of 9×13 pan.  Bake at 350 degrees for 9 minutes.  Cool.

2.  Mix cream cheese and sugar.  Fold in topping.  Spread over cooled, baked pretzel layer.

3.  In a separate bowl –  dissolve jell-o in water, add strawberries.  Let mixture congeal until syrupy.   Pour over top of cream cheese layer.

4.  Refrigerate until set – and Enjoy.

Pink Lady Salad

contributed by Laurel Turner

8 oz cream cheese, softened

3/4C sugar

2 15oz cans crushed pineapple WELL drained

1 10 pkg frozen slice strawberries..slightyly thawed

2 bananas cut up

8oz container cool whip

cream together cream cheese and sugar

add fruits and cool whip, fold together

freeze in either a 9 by 13 pan OR in individual foil muffin cups for individual servings.

Super Easy No-Bake Cheesecake

by Ali Masters

2 pkgs (one 8 oz, one 3 oz) cream cheese, softened

1 cup powdered sugar

1 carton (8 oz) Cool Whip

12 mini graham cracker crusts

…1 can cherry pie filling (I just slice up fresh strawberries, kiwi or blueberries)

Beat cream cheese and powdered sugar until smooth.  Fold in the Cool Whip.  Spoon into the crusts.  Top with fruit and refrigerate.

Does not get any easier!

Easy Tiramisu Bowl

contributed by Laura Ashley Egnew Davidson

What You Need

1 pkg. (8 oz.) cream cheese, softened

3 cups cold milk

…2 pkg. (3.4 oz. each) vanilla flavor instant pudding

1 tub (8 oz.) Cool Whip, thawed, divided

48 vanilla wafers

1/2 cup brewed strong coffee, cooled, divided

2 squares semi-sweet chocolate, coarsely grated

1 cup fresh raspberries

Step 1: Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.

Step 2: Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each pudding mixture and chocolate. Repeat all layers.

Step 3: Top with remaining Cool Whip and raspberries. Refrigerate 2 hours. Refrigerate leftovers.

Makes 16 servings

Toffee Poke Cake

Contributed by Jan Margheim

1 pkg chocolate cake mix

1 jar (12 oz) butterscoth caramel ice cream topping ( I just used caramel topping)

1 carton cool whip

3 heath bars, chopped

…Bake cake as directed in a 9×13 pan. Cool.

With a wooden spoon poke holes in the cake. (This was hard because the cake bits  stuck to the spoon. I wiped them off, but there might be a better solution. Not sure what utensil would work better). Pour about 3/4 cup caramel into holes in thecake. Spoon or pour remainder of carmel over cake. Top with cool whip. Sprinkle with Heath Bars. Refrigerate for 2 hours.

I have the nutrition info, but do you really want to know? I think not.

I got this off the Taste of Home website.