Friday, March 30, 2012

COOL WHIP Everyday Desserts

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Woo Hoo - spring is here!  I'm loving the warmer temperatures we are having here in Virginia!
Pretty weather puts me in the mood to make dessert. 
Who am I kidding??  I like making dessert no matter what the temperature is - HA!

I'm not into making elaborate recipes with ingredients lists that are hard to find.
I like making everyday desserts that I know most everyone will enjoy. 

COOL WHIP Whipped Topping is a staple in many of my desserts. 
COOL WHIP is convenient, easy to find and makes everyday desserts more special.

I remember coming home from school when I was young and my mom would have pudding with
COOL WHIP for our snack.  Not the instant pudding kind either!  Pudding cooked on the stove!
A spoonful of COOL WHIP made it even better!
My brothers and I may or may not have just dived into the COOL WHIP with a spoon too :)

She would also make us Jell-O Poke cake with a yummy COOL WHIP frosting, which inspired these cupcakes I made a few months ago.  You can find the recipe HERE.



Anyway, I love this frosting so much I thought I would share another recipe with a very similar COOL WHIP frosting. This would be nice refreshing dessert on a warm spring day.  Enjoy!


Mandarin Orange Cake

   Cake:
1 box yellow cake mix
1 can (11oz.) mandarin oranges, diced but not drained
4 eggs
1/2 cup canola oil

Frosting:
1 small box vanilla instant pudding
1 small container (13 oz.) COOL WHIP
1 can (8 oz) crushed pineapple, undrained

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch pan.
Mix all of the cake ingredients together in a large bowl with an electric mixer.
Pour into your greased pan and bake for 25-30 minutes or until toothpick inserted comes out clean.
Cool cake completely before frosting.

For the frosting - In a large bowl mix the pudding and pineapple together with a spoon.  Fold in the COOL WHIP until well blended.  It may take a while.  You can do it :)
Frost the cooled cake.  Keep frosted cake refrigerated.

Note - This cake is even better made a day or two before you are going to serve it.


I would love to hear how COOL WHIP makes your everyday desserts even better.
Feel free to email me any recipes you would like to share!

Happy Spring!!
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6 comments:

  1. Your Mandarin orange cake reminds me of a salad my Grandmother always made. Manadarin oranges, cottage cheese, crushed pineapple, orange jello and cool whip.
    Now I'm going to have to buy these ingredients to make it for my Easter dinner!

    ReplyDelete
  2. These look so yummy and refreshing for summer. My husband has been asking me to make a poke cake and I am on a cupcake kick, so those may do the trick!

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  3. Hi Lynda- I am making the poke cupcakes right now! How much of the jello do I put on? I used a straw and closed the top end with my finger and let go of it over the cupcake. I didn't have a squirt bottle. I've only used about a half cup of my jello and I know you pour the whole amount on a regular cake. Hopefully you'll get this right away--email me :) jemmsblog@gmail.com

    ReplyDelete
  4. I just made the lemonade pie recipe from Southernbite.com. Out of this world!!

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  5. I've never seen anyone else mention this cake! This is my family's favorite cake. I was taught to make it by my Grandmother about 28 years ago. She called it "Pig Pickin' Cake" though... yeah, we're from the south :-)

    blessings
    ~*~

    ReplyDelete
  6. I made this super easy cake and it was soooo delicious! Everyone loved it (Easter Sunday) and there was not a piece left!!!! This was my Grandparents favorite all time cake and the first time I ever made it and I have made a lot of cakes!!!

    ReplyDelete

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