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www.goodeatsfanpage.com • View topic - Cookoff #149 - Cool Whip (whipped topping)

Cookoff #149 - Cool Whip (whipped topping)

Cookoff archives

Cookoff #149 - Cool Whip (whipped topping)

Postby geimerst » Thu Aug 14, 2008 5:48 am

The last round before the restart (which will happen after Labor Day)

Cookoff #1 - Flank Steak - chefshawn
Cookoff #2 - Tilapia - 42feed
Cookoff #3 - Eggplant - SingingWillow
Cookoff #4 - Squash - Leo
Cookoff #5 - Peppers - mizducky
Cookoff #6 - Nuts - Catherine
Cookoff #7 - Chocolate - Susan
Cookoff #8 - Lemon - fictiongoddess
Cookoff #9 - Cranberries - PattyE
Cookoff #10 - Garlic - fictiongoddess
Cookoff #11 - Mushrooms - PattyE
Cookoff #12 - Bananas - Ally27
Cookoff #13 - Beans - mojopox
Cookoff #14 - Potatoes - Soul Painter
Cookoff #15 - Apples - Myrealana
Cookoff #16 - Cornmeal - Grayson
Cookoff #17 - Yeast- Susan
Cookoff #18 - Tofu - SingingWillow
Cookoff #19 - Yams/Sweet Taters - Jeanne
Cookoff #20 - Oysters - MoLiver4U
Cookoff #21 - Ground "Meat" - Charlene
Cookoff #22 - The Incredible, Edible EGG - 42feed
Cookoff #23 - Onions - Lee
Cookoff #24 - Shrimp - 42feed
Cookoff #25 - Asparagus - Grayson
Cookoff #26 - mahi mahi - grrlscout
Cookoff #27 - chicken boobs! - whiskMEaway
Cookoff #28 - Corn - LinC
Cookoff #29 - Strawberries - whiskMEaway
Cookoff #30 - Olives - Grovite
Cookoff #31 - Pork Chops - Lee
Cookoff #32 - Rhubarb! - Catherine
Cookoff #33 - Tomatoes! - 42feed
Cookoff #34 - pie fillin! - gamecook
Cookoff #35 - SCALLOPS! - 42feed
Cookoff #36 - Booze - party flavor and grovite
Cookoff #37 - Pasta - javajen
Cookoff #38 - Pineapple - Charlene
Cookoff #39 - Broccoli - new cook
Cookoff #40 - peaches - 42feed
Cookoff #41 - Coffee – Grovite
Cookoff #42 – Ribs – whiskmeaway
Cookoff #43 – Green Beans - jenjen
Cookoff #44 - Beef Short Ribs - davebuoy
Cookoff #45 - Lobster - Sassy
Cookoff #46 - Grits - ranger-o
Cookoff #47 - brown sugar - LinC
Cookoff #48 - Clams - lucylu
Cookoff #49 - Spinach - whiskMEaway
Cookoff #50 - Bacon - janie
Cookoff #51 - Cheese - flowerchick
Cookoff #52 - Citrus - beenie
Cookoff #53 - Root Veggies - Lee
Cookoff #54 - Puff pastry - Consacrer
Cookoff #55 - Punkin - Arrianna
Cookoff #56 - Rotisserie Chicken - Lee
Cookoff #57 - soy sauce- MoonAblaze
Cookoff #58 - sour cream - ajkdvm
Cookoff #59 - leftover turkey- geimerst
Cookoff #60 - Cream Cheese - LinC
Cookoff #61 - Cloves - IrishTiffanyLeigh
Cookoff #62 - Cream - Parintachin
Cookoff #63 - Cocoa - Susan
Cookoff #64 - Rice - Charlene
Cookoff #65 - Tortillas - Lee
Cookoff #66 - Soda – Grovite
Cookoff #67 - Finger Food - DarthPetersen
Cookoff #68 - Salmon - PattyE
Cookoff #69 - Cinnaminiminimon - Geimerst
Cookoff #70 - Paprika - siciliangirl
Cookoff #71 - Liver - Meriadoc
Cookoff #72 - Corned Beef - beenie
Cookoff #73 - Snawsage! - whiskMEaway
Cookoff #74 - Lamb - ChileBriano
Cookoff #75 - Artichokes - jenjen
Cookoff #76 - Bluberries - Charlene
Cookoff #77 - Cucumbers - Dr. Enormous
Cookoff #78 - Linguini - Thierry
Cookoff #79 - Limes - Charlene
Cookoff #80 - Coconut - Lee
Cookoff #81 - Mangoes- Cheez-Wiz
Cookoff #82 - Ginger - Erin
Cookoff #83 - Asiago Cheese - Cheez-Wiz
Cookoff #84 - Shallots - ajkdvm
Cookoff #85 - Jams, Jellies, Chutney, Preserves- moonablaze
Cookoff #86 - Basil- howman
Cookoff #87 - Smoke - chefshawn
Cookoff #88 - Tea - nwmud
Cookoff #89 - Figs - Pixietoes
Cookoff #90 - Pork Tenderloin - Lee
Cookoff #91 - Cumin- geimerst
Cookoff #92 - Worcestershire Sauce- chefshawn
Cookoff #93 - Ham - Grayson
Cookoff #94 - Honey - Lee
Cookoff #95 - Cabbage - new cook
Cookoff #96 - Phyllo- fictiongoddess
Cookoff #97 - Pears - Lee
Cookoff #98 - butter - scooter
Cookoff #99 - yogurt - penfold
Cookoff #100 - Molasses - Susan
Cookoff #101 - Crumbs - Charlene?
Cookoff #102 - Whiskey - eye4got
Cookoff #103 - Maple - Susan
Cookoff #104 - Buttermilk- eye4got
Cookoff #105 - Coca Cola - mhalbrook
Cookoff #106 - Pork Butt - Tabasco Cat
Cookoff #107 - Cayenne - Scooter
Cookoff #108 - Miso - yumitori
Cookoff #109 - Pumpkin Seeds - Adriana
Cookoff #110 - Sweet Butter - Susan
Cookoff #111 - Brandy - chefshawn
Cookoff #112 - Saffron - chefshawn
Cookoff #113 - Mascarpone - Erin
Cookoff #114 - Green Onions - ajkdvm
Cookoff #115 - Sesame Oil - beenie
Cookoff #116 - Smoked Sausage - Chef Mongo
Cookoff #117 - Horseradish - Unknown Foodie
Cookoff #118 - Balsamic vinegar - eye4got
Cookoff #119 - Canned Tuna - DitsyD
Cookoff #120 - Mustard - Butterbean
Cookoff #121 - Peanut Buttah! - Dana
Cookoff #122 - CAKE - Pixietoes
Cookoff #123 - Avocado - Charlene
Cookoff #124 - Couscous - Kiddo
Cookoff #125 - Mint - Jeanne
Cookoff #126 - Curry - repmogirl
Cookoff #127 - Polenta - fizzviic
Cookoff #128 - Wine - Cheez-Wiz
Cookoff #129 - Bread! - whiskMEaway
Cookoff #130 - Pomegranates - new cook
Cookoff #131 - Walnuts - Pixietoes
Cookoff #132 - Dried Fruit - Lee
Cookoff #133 - Favorite Holiday Candy Recipes - Susan
Cookoff #134 - Carrots - Cheez-Wiz
Cookoff #135 - Citrus Peel - eye4got
Cookoff #136 - White "Chocolate" - LucyLu
Cookoff #137 - Dill - Charlene
Cookoff #138 - Potato Salad - Nolafoodie
Cookoff #139 - Lemongrass - Charlene
Cookoff #140 - Dim Sum - Pixie
Cookoff #141 - Crab - Slamdunkpro
Cookoff #142 - Green Salads - Pixie
Cookoff #143 - Water - Scooter
Cookoff #144 - Salsa - LucyLu
Cookoff #145 - Smoked Ham Hocks/Shanks - Unknown Foodie
Cookoff #146 - Brisket - Slamdunkpro
Cookoff #147 - Grouper - DanC
Cookoff #148 - Farmer's Market Stone Fruits - Carla
Cookoff #149 - Cool Whip (whipped cream) - the final for round 1.

To put a proper finishing touch on the first generation of the cookoffs,
started nearly 4 years ago (Flank Steak Cookoff) and have one last
'dollop' of fun before the restart (which will unveil after Labor Day).

Therefore, be it mousse, freezer pie, general application, or straight out of the container...
Let's have your kitchen recipes that involve whipped topping.
Last edited by geimerst on Sun Aug 24, 2008 4:30 pm, edited 1 time in total.
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Postby LinC » Thu Aug 14, 2008 9:12 am

This is one of my favorite Weight Watcher's recipes. You don't have to make it with Cool Whip, in fact you can make it with whipped cream. The gelatin will stabilize the whipped cream so the dessert doesn't deflate. Feel free to substitute regular for the sugar-free ingredients listed.

MANDARIN ORANGE MOUSSE
(aka CREAMSICLE MOUSSE)

1 box sugar-free orange Jell-O
1 cup boiling water
1 box sugar-free white chocolate pudding
1 can mandarin orange slices (drained)
1 8-oz tub of fat free Cool Whip.

Mix Jell-O with 1 cup boiling water. Stir to dissolve Jell-O completely. Add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

4 servings (2.5 WW Points each)
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Postby LinC » Thu Aug 14, 2008 9:57 am

Lemon Cool Whip Cookies

1 (8 ounce) container Cool Whip, thawed
2 eggs
1 box lemon cake mix
1/2 - 1 cup confectioners sugar

Beat together the Cool Whip and eggs. Add the lemon cake mix and continue to mix. Dough will be thick and sticky. To make the dough easier to handle, chill it for 1 hour.

Preheat oven to 350. If your cookie sheets are not non-stick, lightly grease them. Drop dough by teaspoonfuls into a bowl of confectioners sugar and roll to coat. Place cookies on the prepared cookie sheets. Bake 8-12 minutes but start checking after 8. The bottoms and edges of the cookies should be brown but not the tops. After they come out of the oven, let them rest on the cookie sheet a couple of minutes before moving to a wire rack to cool.

Note: You can use any kind of cake mix, but I like lemon. Works with regular Cool Whip or Cool Whip Free.
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Postby Butterbean » Thu Aug 14, 2008 10:32 am

Although I would substitute real whipped cream for the Cool Whip, this is the recipe that was given to me by a coworker. A bit semi-ho, but it's a Cool Whip cookoff, right?

ECLAIR CAKE

2 Small boxes instant vanilla pudding
3-l/2 c Milk
1 8-oz Cool Whip
1 Box Graham Crackers
1 Can Chocolate Frosting

Mix vanilla pudding with milk; when firm, fold in Cool Whip.

Use oblong baking dish. Place layer of graham crackers on bottom, followed by a layer of pudding mixture & repeat. After second layer, put a third layer of graham crackers on top & refrigerate overnight. Frost with chocolate icing & serve.
Last edited by Butterbean on Thu Aug 14, 2008 6:16 pm, edited 1 time in total.
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Postby Jules » Thu Aug 14, 2008 12:21 pm

I just re-read the "rules" and saw you were specifically seeking a kitchen use.

So nevermind.
Last edited by Jules on Thu Aug 14, 2008 1:45 pm, edited 1 time in total.
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Postby Slamdunkpro » Thu Aug 14, 2008 12:43 pm

Upside down cappuccino with coffee pearls.

Spoon whipped topping into serving dish.

Coffee pearls:

1 cup strong black coffee - cooled
1.75 grams sodium algenate
15 grams Calcium Chloride
1 qt water

Allow the mixture to settle and leach out the air bubbles.
Drop the coffee/alginate mixture inot a bath of 1 quart water and 15 grams of Calcium Chloride, scoop pearls out with a strainer

Place pearls on top of whipped topping
Garnish with a chocolate square or caramel sauce

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Postby Parrothead » Thu Aug 14, 2008 1:41 pm

Cool Whip?

Are you f**king kidding?
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Postby moonablaze » Thu Aug 14, 2008 1:56 pm

a scoop of non fat cool whip as the filling in a gram cracker sandwich, frozen, makes a nice, low-cal treat.
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Postby Kinsley » Thu Aug 14, 2008 2:31 pm


Are there any natural ingredients in Cool Whip? :?
What is in that stuff anyway?
Is it really a great floor wax? :wink:

Wait, I found it. :roll:


Wiki wrote:Cool Whip is made of: water, corn syrup and high fructose corn syrup,
hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate,
vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse),
and beta carotene.

Isn't that illegal in California?

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Postby flowerchick » Thu Aug 14, 2008 3:50 pm

It never stopped the Semi Ho...
:lol:


Eh, just have a shot of Crown on the rocks with it and you'll forget alllll about those silly chemicals.

:wink:

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Postby kimberlyjoy » Thu Aug 14, 2008 8:45 pm

This is my grandpa's favorite dessert. My grandma loves it because she's diabetic and can make it sugar/fat free when needed, and my grandpa just plain loves whipped cream desserts. :D

Pineapple Topping/Filling for Angel Food cake (or cake of your choice)
1 20 oz can crushed pineapple, undrained (no sweetener added)
1 3.4 oz pkg instant vanilla pudding (can use sugar free)
Mix those two ingredients well. Add 8 oz. Cool Whip of your liking. Or you can substitute 1/2 pint whipping cream. Enjoy!

Or...you can do what my best friend does and mash some Oreos, add some Cool Whip, and voila! Oreo "salad"! :wink:
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Postby ghenne » Thu Aug 14, 2008 9:26 pm

Chemicals and all....I like it...and I use it in some desserts. This recipe for Pina Colada Pie is outta this world good.

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Pina Colada Pie
4 ounces cream cheese (softened)
1 cup sweetened condensed milk
½ cup pineapple juice
½ cup shredded coconut
3 cups whipped topping, divided
½ cup crushed pineapple, drained
1 large graham cracker crust* (see note below)

Combine cream cheese, milk & pineapple juice and beat until thoroughly mixed. Fold in coconut, crushed pineapple, & 1½ cups of the whipped topping. Pour mixture into pie shell. Freeze until firm. Top with remaining Cool Whip.

If desired garnish with toasted coconut, chocolate shavings or nuts. Return to freezer for at least 8 hours. Let stand 20 minutes before serving.

Tip: Buy the large can of crushed pineapples and you can use the juice from the can. Just squeeze and squeeze and you should get that 1/2 cup.

*Keebler now makes a larger graham cracker crust pie shell (9oz). This recipe makes enough to fill a large 9 inch pie shell, if using a smaller store bought pie shell, you will have more than enough to fill the pie shell – you can freeze remaining filling in a container for a treat later!!
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Postby Kat » Thu Aug 14, 2008 9:45 pm

I saw the title of this thread and all I could think about was the Family Guy episode where Stewie kept pronouncing "Cool Whip" as "Coo Hwip." :lol:
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Postby LucyLu » Fri Aug 15, 2008 1:12 am

Kinsley wrote:
Are there any natural ingredients in Cool Whip? :?
What is in that stuff anyway?
Is it really a great floor wax? :wink:

Wait, I found it. :roll:


Wiki wrote:Cool Whip is made of: water, corn syrup and high fructose corn syrup,
hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate,
vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse),
and beta carotene.

Isn't that illegal in California?


And they even alter that so its not even in its natural state.

-L, officially "hates" Cool Whip, but does not judge people based on Cool Whip consumption.

P.S. Creative recipes though. I wonder if I could substitute whipped cream in them. :think:
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Postby okbye » Fri Aug 15, 2008 6:09 pm

^Don't see why not, I'm making the orange one today with real whipped cream. This was a good idea, a lot of those things sound good. Pina colada pie is next....
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Postby coolcat » Fri Aug 15, 2008 6:29 pm

OREO FLUFF

2 cups cold milk
1 box instant vanilla pudding mix
8 oz. frozen whipped topping, thawed
15 Oreo cookies, broken into chunks

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert dishes. Refrigerate at least 4 hours.

This recipe is REALLY good. I make it every year for the annual Christmas party. :D
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Postby Becca » Fri Aug 15, 2008 6:33 pm

Just for geimerst, but not for judging. ;)

SWISS CHOCOLATE CAKE

1 box Swiss chocolate cake mix
1 pkg. vanilla instant pudding
3 eggs
3/4 c. oil
1 1/2 c. milk

Mix above ingredients and pour into three (3) 9" cake pans. Bake at 350 degrees for 25 minutes.

ICING:

1 (8 oz.) pkg. cream cheese, room temperature
1 c. powdered sugar
1/2 c. granulated sugar
1 (12 oz.) carton Cool Whip
1/2 c. chopped pecans
1 big Hershey bar w/almonds, chopped med. to fine (must be cold)

Mix cream cheese and sugars well. Add Cool Whip, pecans and Hershey bar. This makes a lot of frosting so you can put plenty between layers. Refrigerate.
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Postby Grayson » Fri Aug 15, 2008 7:45 pm

OK, I'm gonna betray my small-town upbringing. This was a family favorite every holiday (esp. Thanksgiving and Christmas).

And I want extra credit for using not only Dream Whip (CoolWhip's poorer cousin!), but also Ritz Crackers and maraschino cherries in this one! :lol:

RITZ CRACKER DESSERT
6 egg whites at room temperature
2 c. granulated sugar
4 TSP melted butter
40 Ritz crackers, coarsely crushed
1 c. English walnuts, coarsely chopped
1 tbsp. vanilla
2 pkgs. Dream Whip
8 oz cream cheese
1 20 oz can of pineapple chunks (drained)
1 8 oz jar of maraschino cherries (drained)

Preheat oven to 350 degrees. Beat egg whites in a bowl, until very stiff. Add sugar gradually. Fold in melted butter, crushed crackers, chopped nuts and vanilla. Bake in an ungreased 9 x 13 inch pan for 25 to 30 minutes. Let cool in pan. Prepare 2 packages of Dream Whip, chill well. Whip cream cheese with hand mixer until soft and light, then fold in Dream Whip, pineapple and cherries. Spread mixture over the cooled crust. Refrigerate and serve, cut in squares.

Note 1: This dessert is better made the day before using and served well-chilled.

Note 2: Best with coffee from an urn (if you're a good Methodist or Lutheran) or a cold PBR hidden on the back porch (if you're my Uncle Jack). :lol:
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Postby repmogirl » Sat Aug 16, 2008 8:06 pm

My sister-in-law calls this Striped Delight, is has multiple names though. It is a midwest standard

First Layer
1 c flour
1 stick oleo
1/2 c nuts
2 T sugar

Mix and press into a 9x13 pan. Bake 15 min @ 350. Cool

Second Layer
8oz Cream cheese, softened
1 c powdered sugar
1 c Cool Whip

Mix and spread over crust

Third Layer
2 regular size boxes of instant pudding (chocolate is most common, but have also seen with butterscotch)
2 1/2 c milk

Mix according to package

Spread over other layers

Top with Cool Whip

Sprinkle with additional nuts if desired
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Postby okbye » Sat Aug 16, 2008 8:11 pm

The orange stuff was awesome but I modified it with tangerine and coconut extracts and flaked coconut with the oranges. I think I will also add crushed pineapple next time, it is almost a fruit salad.
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Postby sadiedog » Sat Aug 16, 2008 8:23 pm

This is my all time favorite cake. It's all I can do not to dive head first into the pan and eat it all. :D

Better than Sex Cake

INGREDIENTS

* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
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Postby PattyE » Mon Aug 18, 2008 11:56 pm

Wow! I don't get over here very often anymore but stopped by the other night, and saw the note about a "restart" in the Cookoff thread... Has it really been almost FOUR years!?! :shock:

Cool Whip... immediately brought visions of the church supper dessert table to mind... :shock: :lol: :shock:

So, ok... I have to submit a recipe for the last round!

This cake with a “surprise” in the middle was a favorite at my family cookouts! It always put a big smile on my Dad's face when he saw me walking into the yard with it... :D


Strawberry Angel Food Cake

1 angel food cake
1 large package Strawberry Jello
1 cup fresh sliced strawberries
1 15 oz. tub sliced frozen strawberries, with syrup
1 large container Cool Whip or two packages Dream Whip, prepared

(Note: This recipe originally called for Dream Whip, which is thicker and stays in place on the cake. Cool Whip is easier because it doesn’t have to be prepared, but it tends to slide off if the cake if not kept refrigerated.)

Bake your favorite angel food cake. When it is cool, place the cake upside down (small end on top) and slice off entire top of cake about 1” down and set aside. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial “walls” on each side. With a curved knife or spoon, remove the cake within the cuts, being careful to leave a base of cake 1 inch thick. (It will be tempting to eat these bits of scooped out angel food cake, but save some to mix into the strawberry jello filling!) Place cake on serving plate.

Mix package of strawberry Jello with one cup of hot water. Mix in slightly thawed package of sliced frozen strawberries, including the syrup. The strawberry syrup replaces the cold water in the Jello recipe. Break up the left-over pieces of scooped out angel food cake and mix them into the strawberry jello. If desired, add sliced fresh strawberries, too. Chill until mixture thickens.

Fill the scooped-out tunnel in the angel food cake with the thickened strawberry mixture. (Leftover filling can be poured into separate dessert dishes and served with Cool Whip.) Replace the cake top.

Tint Cool Whip with red food coloring until it is pink. Frost the entire angel food cake with the pink Cool Whip. Keep refrigerated until ready to serve.
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PattyE
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Postby nolafoodie » Wed Aug 20, 2008 4:51 pm

As one who has dabbled in the black arts of Pampered Chef recipes, I've got several uses for Cool Whip...

Here's my take on their Low-Sugar Strawberry Amaretto Pastries. I omit the orange zest (really doesn't add much), sub reduced-fat cream cheese for sour cream (makes for a more creamy and rich consistency), add vanilla extract, and use sugar substitutes. This is a great, quick recipe for entertaining a crowd.

Ingredients:
1 pack prepared puff pastry (2 sheets)
1/2 cup toasted sliced almonds
1/2 cup untoasted chopped almonds (can use sliced almonds that have been chopped)
1 package reduced-fat cream cheese, softened
1 container sugar-free Cool Whip
1/2 cup Splenda granular
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 pints strawberries, sliced (toss with a little Splenda if not sweet enough)
egg wash

Preheat oven to 400. Unfold puff pastry sheets, brush with egg wash, and top with untoasted chopped almonds. Cut each sheet along seams into three strips. Cut each strip into 4 rectangles. Bake on two parchment-lined baking sheets/sheet pans for about 15 minutes (maybe a little longer), until puffed and browned. Cool on a rack/racks and split each pastry open.

While pastry bakes, prepare filling. Whip cream cheese along with Splenda and extracts. Fold into Cool Whip.

To assemble pastries, distribute half of the sliced strawberries on bottom halves, spoon or pipe filling over berries, then top with toasted almonds and remaining strawberries. Place top halves over strawberries at a slight angle.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Low-Sugar No-Bake Pumpkin Cheesecake

I've tried my best to recreate this recipe from memory, as I concocted it last Thanksgiving without intending to repeat it. I should have written it down, as it was a surprise hit -- nobody even suspected it was no-bake and made with sugar substitutes. It had the dense consistency of New York style cheesecake, to which I credit the use of agar rather than regular gelatin. Agar has a firmer texture, and as a bonus, it sets more quickly than animal gelatin (and doesn't put you at risk for vCJD).

Ingredients:
1 pack agar (available at your friendly neighborhood Asian market or health food store)
2 packs cream cheese, softened
1 container sugar-free Cool Whip, thawed
1 cup milk
1-2 cups Splenda granular (to taste)
1-2 tbs. pumpkin pie spice mixture (to taste)
1/2-1 tsp. vanilla extract
1 small pumpkin (confession: store was out of pumpkin the night before T-Day, so I used a medium butternut squash instead)
Graham cracker crust in bottom of 9" springform pan (you already know how to do this)

Clean pumpkin/squash, split, and remove seeds. Bake or microwave until flesh is soft. Remove skin and chop flesh coarsely. Cool slightly, but keep somewhat warm.

Bloom agar over milk in a saucepan for 15 minutes, then bring to a boil and simmer until dissolved. Remove from heat.

Place pumpkin chunks, spices, vanilla, and cream cheese in blender or food processor and puree. Add milk/agar mixture in a stream while blending. Add a cup of Splenda, blend, taste, and add more Splenda until the mixture is sweet enough for you. As for spices, add enough that the mixture tastes just a little too spicy, because you'll soon dilute the flavor a bit with Cool Whip. At this point, the mixture should be slightly warm, but still well above room temperature. If it reaches room temperature, the agar will set prematurely.

Fold the cream cheese/pumpkin mixture into the Cool Whip. Pour entire mixture over prepared crust in greased/collared springform pan. Chill completely before serving.
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nolafoodie
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Postby Kinsley » Wed Aug 20, 2008 5:34 pm

repmogirl wrote: 1 stick oleo

I thought my mother was the only living person who still called it that. :shock:
For you whipper snappers, the full name is oleomargarine. :lol:

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Postby Butterbean » Wed Aug 20, 2008 6:01 pm

Kinsley wrote:
repmogirl wrote: 1 stick oleo

I thought my mother was the only living person who still called it that. :shock:


My parents used that term, too, but then, I'm not a young whippersnapper :wink: . It's also a frequent answer to obscure crossword puzzle clues, like "stick on the table".
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Postby LinC » Thu Aug 21, 2008 9:25 am

nolafoodie wrote:Low-Sugar No-Bake Pumpkin Cheesecake


That sounds good! I've made something very similar. You can subsitute a packet of regular gelatin for the agar and canned pumpkin for the cooked pumpkin.

But I do like cooked pumpkin better, when you can get a sugar pumpkin. Regular pumpkins (and sometimes the ones marked pie pumpkins at the grocery store) cook up bland. I'd rather have the canned in that case. The butternut squash is a good substitute.
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LinC
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Postby Susan » Thu Aug 21, 2008 10:46 am

LucyLu wrote:
Kinsley wrote:
Are there any natural ingredients in Cool Whip? :?
What is in that stuff anyway?
Is it really a great floor wax? :wink:

Wait, I found it. :roll:


Wiki wrote:Cool Whip is made of: water, corn syrup and high fructose corn syrup,
hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate,
vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse),
and beta carotene.

Isn't that illegal in California?


And they even alter that so its not even in its natural state.

-L, officially "hates" Cool Whip, but does not judge people based on Cool Whip consumption.

P.S. Creative recipes though. I wonder if I could substitute whipped cream in them. :think:


Absolutely L, you can substitute sweetened whipped cream in any of these recipes. It just might won't have the same shelf life.
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Postby Thursday Next Fan » Wed Aug 27, 2008 9:34 am

Finally! A cook-off I have a recipe for :wink:

Don't know why it has this name but we call it:

Watergate Salad (original recipe)

1pkg Pistachio Pudding and Pie Filling
1 can crushed pineapple (and its juice)
1 (12oz) tub Cool Whip
1 cup mini marshmellows
1 cup chopped pecans

Mix the dry Pudding and Pie fillinng with the pineapple until well incorporated. Blend in the Cool Whip (tip: 1 or 1 dollops at a time, it is much easier that way :wink: ). Add the marshmellows and pecans. Return to fridge to get firm. Can be used with the meal as a salad or served as a desert in individual graham cracker pie crusts.

Our family's changes:
We use the sugar free Pudding & Pie Filling.
We use the "in its own juice" pineapple
Sometimes we use the 16oz tub of Cool Whip to make it serve more people (like at large family reunions)
We leave out the marshmellows so it has a less sweet taste
We leave out the pecans.

For family reunions we freeze it in disposable tin foil loaf pans. By the time we get to the reunion (3-4 hours driving time) it is thawed out enough to serve but still cold. And there are no pans to wash and take home :wink: .

I have also seen it made with the Banana Cream Pudding & Pie Filling but I don't care for that flavor.


PS: I have also made the "ice cream sandwices" mentioned in an earlier reply. I use the chocolate graham crackers and leave them in the freezer a few days so that the crackers get slightly soft from the moisture in the Cool Whip.
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Postby Parrothead » Wed Aug 27, 2008 12:00 pm

I guess its been more than a week so I gotta pick a winner. My apologies to Geimerst for griping about the ingredient. It is fitting as the 'topper' of the list.

The winner...

SlamDunkPro! The coffee pearls look cool and I plan on trying it. My daughter is a coffee junkie as am I.
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Postby flowerchick » Thu Aug 28, 2008 1:34 pm

Kinsley wrote:
repmogirl wrote: 1 stick oleo

I thought my mother was the only living person who still called it that. :shock:
For you whipper snappers, the full name is oleomargarine. :lol:



My Mom still calls it that.

:?



I cant believe they still make the stuff.
Bleh.

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