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Pumpkin Mousse Parfaits Ingredients 1 (15-ounce) can pumpkin, 3 cups heavy cream, 3/4 cup superfine sugar, 1/2 teaspoon pumpkin pie spice, 1 tablespoon vanilla extract, Ginger snaps, for garnish Directions Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully., Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.. After you make the mousse recipe, use these steps to create the mini parfaits: {1} Add crumbled gingersnaps to bottom of mini parfait glasses {2} Put the mousse in a large plastic bag. Snip off the corner and pipe a layer into the glasses {3} Repeat step 2, but with Cool Whip {4} Top with crushed gingersnaps {5} Enjoy!

Pumpkin Pie Bars- 1 yellow cake mix (reserve almost 1 cup) 1 egg 1 stick of butter (melted) Filling: 1 (20 oz) can of pumpkin puree 2/3 c brown sugar 2 tsp pumpkin pie spice 1 tsp cinnamon 2 eggs 2/3 c milk Topping: 4oz cream cheese, softened 1 1/2 c Cool Whip (thawed but not melted) 2 c powdered sugar graham cracker crumbs Mix cake mix, egg and butter. Press into 13x9" pan. Mix pumpkin filling and pour over crust. Sprinkle with reserved dry cake mix. Bake at 350º for 45-50 minutes. Mix cream cheese, Cool Whip, and powdered sugar - spread on top of cooled cake. Sprinkle with graham cracker crumbs. Refrigerate and then cut into bars. Keep them stored in fridge.

Bob Evans Peanut Butter Pie Ingredients: 1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding 2 cups cold skim milk 1/2 cup whipping cream, whipped 1 1/4 cup creamy peanut butter 1 prebaked pie shell of your choice 1 (8 Ounce) container of Cool Whip Garnish: chocolate syrup & crushed peanuts Directions: Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.

Delicious Oreo Refrigerator Cake (No-Bake) Ingredients: Servings: 9 9 9Servings Size Update Units: US | Metric 1 (15 ounce) bag Oreo cookies , crushed, divided 1/2 cup butter , melted 1 (8 ounce) package cream cheese , softened 1 cup confectioners' sugar 1 (12 ounce) container Cool Whip , frozen topping thawed 1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good) 2 1/4 cups half-and-half cream (or use whole milk) Directions: 1Crush Oreo cookies; set 1/4 cup aside for topping.2Mix the remaining crushed cookies with the melted butter.3Press into the bottom of a greased 13 x 9-in baking pan.4In a bowl, beat the cream cheese with the confectioners sugar on medium speed.5Fold in half of the Cool Whip topping.6Spread over cookie crumb layer.7Refrigerate 1/2 hour.8In the meantime, combine milk with instant pudding mix; beat well, until smooth.9Pour over chilled mixture in the pan.10Refrigerate for 1 hour.11Spread remainder of Cool Whip topping on top of pudding layer.12Sprinkle with remaining reserved cookie crumbs.13Store cake in the refrigerator, covered tightly.

1 12 oz bag of frozen raspberries 2 15 oz cans of mandarin oranges 1 large lime 1 small container of cool whip 1 can sweetened condensed milk Mix the cool whip, condensed milk, and juice of the lime in a large mixing bowl. Then mix in the raspberries and mandarin oranges. Easy right?? I think it is best served ULTRA cold! Like keep it in the freezer until you serve it cold. I have also made this salad with other fruit added as well and it is so yummy too! I have tried raspberries, oranges, strawberries, grapes, and kiwis all together and it was delicious! I am sure you could make it with any fruit and it would be so yummy! The sauce makes it taste almost like a dessert. Try it... You will love it!

Candy covered whip cream filled strawberries

Um... YUM! Strawberries filled with whip cream

Vanilla Cupcakes with Sweetened Whip Cream Frosting

Thanksgiving pumpkin pie with homemade gingered whip cream

Sunshine Care Cake: 1 yellow cake mix 1 (11 oz) can mandarin oranges with juice 4 eggs 1/2 cup oil Icing: 1 large box instant vanilla pudding 1 small/medium can crushed pineapple, chilled (I don’t care for too much pineapple in mine, so I use a smaller can) 8 oz cool whip Directions Preheat oven to 350 degrees. Mix all together and bake in 9 X 13 cake pan (or 2 round pans for a layered cake) for 25 minutes or until cake is done. Cool cake completely before icing it. Mix pudding and pineapple together. Fold in cool whip and ice on cooled cake (if making a layered cake, using icing in between layers) Yummmmmm!! You just have to try it to know how good it is!

Thanksgiving pumpkin pie with homemade gingered whip cream

love me some whip cream and chocolate

this site has a ton of cool cupcake recipes

The box to hold the recipes is very cool too!

Cookie Salad (my recipe) 1 (3.4 oz) pkg. instant vanilla pudding 1 cup of butter milk 12 oz of cool whip 1 (20 oz) can crushed pineapple undrained 2 small can mandarin oranges, drained 1 can fruit cocktail, drained 1 (11.5 oz) pkg. fudge stripped cookies, crushed (save a few, you want to garnish the salad) 1. In a large bowl, whisk together the pudding and milk until well blended.  Fold in the cool whip. Then fold in the fruit and crushed cookies and refrigerate for at least one hour.  Garnish with reserved cookies if desired.

Cookie Salad | Real Mom Kitchen

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