Strawberry Whipped Cake

Strawberries are everywhere in the store and each time I go I buy more and now I have to find recipes to use them in. This is so light, sweet, and creamy. It tastes best when left to defrost a little. Perfect end to a warm spring day.

Strawberry Whipped Cake
Recipe Source: AllRecipes.com

2 cups Strawberries
1 - 8oz tub Cool Whip
1 - 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
10 Oreo Cookies, finely chopped
1 1/2 Tablespoons Butter, melted

1. Line a 9x5 loaf pan with foil, make sure the ends of the foil extend over the sides of pan. Mash 2 cups of the strawberries in a large bowl. Add sweetened condensed milk, lemon juice and 2 cups of the cool whip. Mix well. Pour into loaf pan.

2. In a small bowl, combine the Oreo's and butter. Spoon over the strawberry mixture. Cover with foil and gently press Oreo's into the strawberry mixture. Freeze for at least 6 hours.

3. Invert the dessert onto a plate when ready to serve. Remove the foil. Spread the remaining Cool Whip onto the top and sides of the dessert. Let sit at room temp for a half hour before serving. Store in freezer.

Pumpkin Mousse Trifle

I found this dessert that is perfect for the Thanksgiving season. It has a moist spice cake, a light and creamy pumpkin mousse, sweet caramel, and a little crunch from the Skor bar. Its delicious and would be a perfect addition to your thanksgiving table!

Pumpkin Mousse Trifle
Recipe Source: Stephrything.blogspot.com

1 box Spice Cake mix, made, cooled, and cut into 1 inch pieces
Pumpkin Mousse, recipe follows
1 jar Caramel Topping
1 - 8oz Cool Whip
5 Skor Bars, chopped

Pumpkin Mousse Recipe
1 - 1.5oz box Instant Vanilla Pudding
1 - 15oz can Pumpkin Puree
2/3 cups Granulated Sugar
1 - 14oz can Sweetened Condensed Milk
1 teaspoon Nutmeg
1 teaspoon Pumpkin Pie Spice
1 teaspoon Pure Vanilla Extract
1 extra cup Cool Whip

Mix all ingredients except the Cool Whip, then gently fold in Cool Whip.

Assembly...

In a trifle bowl, layer cut up pieces of the spice cake, pumpkin mousse, cool whip, caramel, and pieces of Skor bar. Repeat the layers until you get to the top of the bowl. Keep refrigerated.

Red, White, & Blue Jell-O

This is so easy and fun for kids for the 4th of July. There might not be an easier way to eat something patriotic than Jell-O and Cool Whip.

Red, White, and Blue Jell-O

Recipe Source: I can't remember where I found this idea...

1 - 3.2oz pkg Strawberry Jell-O

1 - 3.2oz pkg Blue Raspberry Jell-O

1 - 8 oz container Cool Whip

1. Prepare Jell-O as directed on the package in 2 separate 8x8 dished sprayed with baking spray. Place a piece of saran wrap directly on the Jell-O to prevent a skin from forming. 

2. After the Jell-O is set cut into 1 inch squares. Layer the Jell-O and Cool Whip in individual cups... Red Jell-O, Cool Whip, Red Jell-O, Cool Whip, and top with Blue Jell-O. Keep refrigerated.

I shared this at
Sweets for a Saturday
Too Cute Tuesday
Hearth & Soul
Totally Tasty Tuesday

Strawberry Shortcake Trifle

My husbands favorite dessert is strawberry shortcake so I decided to change it up a bit by turning it into a trifle and adding bananas and vanilla pudding. It was sweet and creamy and the bananas compliment the strawberries so well. It turned out fantastic and I will be making it again soon.

Strawberry Shortcake Trifle

Recipe Source: AllRecipes.com

1 large pkg Vanilla pudding

3 cups cold Milk

1 - 9inch Angel Food Cake, cubed

4 Bananas, sliced

3 cups sliced Strawberries, about 24oz

1 - 8oz pkg Cool Whip

1. Prepare the vanilla pudding according to the package directions. Gently fold the cool whip into the pudding. 

2. In a trifle bowl place half of the cubed angel food cake, half of the pudding/cool whip mixture, half of the sliced bananas, and half of the sliced strawberries. Repeat but leave a little of the pudding mixture to top the trifle. Refrigerate and serve cold.

Oreo Pudding Layered Dessert

Oreo, chocolate pudding, cream cheese, and cool whip. Its light, airy, chocolatey, and delicious! Its pretty easy and if you are taking it to a BBQ you should probably bring 2 or you might not get any.... That's what happened to me. People really love this!

Oreo Pudding Layered Dessert
Recipe Source: MandysRecipeBox.blogspot.com

1 pkg Oreos
1/2 cup Butter, melted
2 - 3oz pkgs Instant Chocolate Pudding
3 1/4 cups Cold Milk
2 - 8oz containers Cool Whip
1 - 8oz pkg Cream Cheese, softened
1 cup Powdered Sugar
 

1. Crush all Oreo cookies in a food processor until crushed. Save 1/2 cup of the crumbs for the topping. Combine the remaining crumbs and the melted butter in a small bowl, mix, and press into a 9x13 pan to make the crust.
 

2. In a medium bowl, whisk together the pudding mix and milk. Place in the fridge. In another bowl blend cream cheese until smooth. Add powdered sugar and mix until combined. Fold in one container of Cool Whip. Spread over the crust. Then spread your pudding over the cream cheese mixture. Top with the other Cool Whip. Sprinkle the 1/2 cup reserved Oreo crumbs over top.

I shared this at
Sweets for a Saturday

Cottage Cheese Jell-O Salad

We always have this at summer barbeques and it's the easiest jell-o salad I know how to make. Its got texture from the cottage cheese and it has refreshing juicy bursts from the mandarin oranges mixed through.

Cottage Cheese Jell-O Salad

1 - 16oz carton Cottage Cheese
1 - 8oz carton Cool Whip

1 - 3oz pkg Raspberry Jell-O
2 small cans Mandarin Oranges

Mix cottage cheese with Jell-O until it dissolves. Fold in thawed Cool Whip. Fold in mandarin oranges. Refrigerate for at least 1 hour.

Raspberry Pretzel Jell-O

It has been warm this week and that makes me want summery foods. Jello is one of those foods. This jello is sweet, tangy, and creamy with some crunch from the pretzels. Its at the top of my favorite Jell-O's list.

Raspberry Pretzel Jell-O

Recipe Adapted From: MandysRecipeBox.blogspot.com

2 cups Pretzels, crushed
1 cup Granulated Sugar, divided
1/2 cup Butter
1 – 8oz pkg Cream cheese, room temp
1 – 8oz container Cool Whip
1 – 8oz can Crushed Pineapple
6oz pkg Raspberry Jell-O
2 cups Boiling Water
3 cups Frozen Raspberries

1. Combine 1/2 cup granulated sugar and butter in a small saucepan and melt on low until sugar has dissolved. Let cool slightly and mix with crushed pretzels. Bake at 350 for 6 minutes and let cool.

2. Cream together cream cheese, 1/2 cup sugar, and pineapple. Add cool whip, mix, and spread on top of cooled crust.

3. In a medium bowl add packet of Jell-O and pour boiling water an whisk until dissolved. Add raspberries and mix well. Refrigerate for about 15 minutes and pour on top of cream cheese layer. Refrigerate until set, about 4 hours.

Mandarin Orange Jell-O Salad

Are you ever just in the mood for something orange? When I saw this recipe I was and I had to make it. It is sweet and creamy with pops of mandarin oranges.

Mandarin Orange Jell-O Salad

Recipe Adapted from: MandysRecipeBox.blogspot.com

1-3.4oz box Instant Vanilla Pudding

2 cups Milk

1-3oz box Orange Jell-O

1-8oz tub Cool Whip

2 small cans Mandarin Oranges, drained

Whisk together the pudding mix and milk for 4 minutes. Stir in the orange Jell-O and refrigerate until thickened. Fold in Cool Whip and mandarin oranges. Refrigerate until set.

Better Than....Cake

This is a really simple cake. It doesn't take much work and it tastes delicious. We had it with strawberries on the side. Its so good!

Better Than....Cake

Recipe Source: AllRecipes.com

1 pkg Devil's Food Cake Mix
1/2 -14oz can Sweetened Condensed Milk
6oz Caramel Ice Cream Topping
3 Skor Bars, chopped
1-8oz container Cool Whip, thawed

1. Bake cake according to package directions for a 9x13 inch pan and cool on wire rack for 5 minutes. Make slits across the top of the cake, make sure you don't go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and combined. 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 Skor bar chunks and caramel topping. Refrigerate and serve.

I shared this at
Totally Tasty Tuesdays