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!!

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Mini Pumpkin Pie Shooters with Maple Whipped Cream

I love mini desserts!
They are super cute and since they're so small, you don't have to feel guilty when you try more than one :)

Mini pumpkin pie shooters would be perfect on a Thanksgiving dessert buffet.
A pre-baked pumpkin pie makes them super easy to put together and the maple whipped cream adds just the right amount of sweetness.

You could also make my cheesecake shooters or chocolate eclairs in a jar and have a variety of mini desserts to serve.  Everyone would LOVE you!

I serve the dessert shooters in small glass votive holders I find at the Dollar Store.

They're just the right size for mini desserts.

Mini Pumpkin Pie Shooters

1 frozen pumpkin pie, baked, cooled and refrigerated overnight (I use Mrs. Smith's)
maple whipped cream
toffee bits

Layer small slivers of pie, maple whipped cream and toffee bits.
Top with crushed pie crust and toffee bits.
Keep refrigerated until serving time.

Maple Whipped Cream
1 cup heavy cream

2 T cold maple syrup

1 T sugar

1/2 tsp.vanilla extract

 

For best results, chill mixing bowl and beaters 30 minutes before making whipped cream.

Beat the heavy cream on high until slightly stiff.

Add the maple syrup, sugar and vanilla and whip until it forms soft peaks.

Raspberry Rosé Parfaits #SummerDessertWeek

This post was created for #SummerDessertWeek. I received samples from some of
our sponsor companies. As always, all opinions are my own.  This recipe is for
adults age 21 and older and does contain alcohol.

Welcome to day four of #SummerDessertWeek where a few of my blogging friends
and I are sharing some of our favorite summer desserts. On Monday I posted a
quick, easy and delicious recipe for mini blueberry galettes - you should give them a try!

Also - don't forget to enter to win the giveaways at the end of this post! Our sponsors
have been so generous and are offering some fantastic prizes!

Mini Cookies 'n Cream Bundt Cakes #SummerDessertWeek

This post was created for #SummerDessertWeek. I received samples from some of our
sponsor companies, but as always, all opinions are my own.

Welcome to day three of #SummerDessertWeek hosted by Angie of Big Bear's Wife!
This week I have joined 24 other bloggers and we're sharing some of our favorite
summer desserts.  On Monday I shared my Homemade Angel Food Cake with Sugared
Berries! We're also hosting an awesome GIVEAWAY! Be sure to scroll down after the
recipe to enter!

Not Yo' Mama's Banana Pudding

It's not a party in the south without some good ole banana pudding!
This was another one of the desserts we served for Madison's graduation celebration.
Not Yo' Mama's Banana Pudding is a Paula Deen recipe, so you know it's going to be good!
Delicious layers of banana pudding, bananas and Pepperidge Farm cookies - oh my.

Not Yo' Mama's Banana Pudding

1 12-ounce container frozen whipped topping, thawed

1 14-ounce can sweetened condensed milk

1 8-ounce package cream cheese, softened

2 cups milk

1 5-ounce box instant French Vanilla pudding

6-8 bananas

2 bags Pepperidge Farm Chessman cookies

Line the bottom of a 13x9x2 inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk and mix until smooth.

Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with remaining cookies.  Refrigerate until ready to serve.

Serves 12.

Recipe from Paula's Home Cooking/Just Desserts Cookbook Mar/Apr 2006

Peanut Butter Pie

Sunday was the birthday of my daughter's boyfriend. He doesn't really like cake, he's more of a pie kind of guy, so I decided to try my hand at Peanut Butter Pie. I found this recipe in Paula Deen's Dessert Cookbook titled"The Lady & Sons Just Desserts". I just love Paula!! I took my Girl Scout troop to Savannah a couple of years ago and we ate dinner at her restaurant and it was YUMMY! You have got to try her Gooey Butter Cake - every time I make it I get asked for the recipe. It has two entire sticks of butter in it, guess that's why it is so darn good! Anyway, back to the pie. My neighbor, Jane, said that she preferred to use Dream Whip instead of Cool Whip for topping a Peanut Butter Pie, so I took her advice since she has baked a lot more pies than I ever have and it turned out really well. I even had another piece tonight and I think it was even better after it had set overnight.

Peanut Butter Pie

from The Lady & Sons Just Desserts Cookbook

Crust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup vegetable oil

2 T sugar

2 tsp milk

Filling

1/2 cup creamy peanut butter

3/4 cup confectioners' sugar

1 - 5.3-ounce box instant vanilla pudding

2 1/2 cups milk

1 - 80z. container frozen whipped topping, thawed (I used Dream Whip)

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Blend all crust ingredients together in a bowl with a spoon and press into prepared pan. Bake 8 - 10 minutes or until brown. Remove and allow to cool. For filling, using a fork, mix peanut butter and confectioner's sugar until crumbly. Sprinkle peanut butter mixture into bottom of baked pie shell, reserving a tablespoon for garnish. Beat pudding mix with milk for 2 minutes, using a handheld electric mixer. Pour on top of peanut butter mixture. Spread with whipped topping. Sprinkle with remaining 2 T peanut butter mixture. Refrigerate several hours before serving.

Strawberry Cream Puffs #EasterSweetsWeek

Only a few more days until Easter. Do you have your menu ready?
If not, I'm here to help!

On Monday I shared my favorite Mini Bundt Cakes, perfect for Easter or a spring baby
or bridal shower! Today I'm sharing these pretty strawberry cream puffs, which are super
easy to make using frozen puff pastry shells. They look so pretty on a dessert table!

Strawberry Punchbowl Cake

Strawberry Punchbowl Cake was one of the desserts we served at Madison's graduation party.
It's a fantastic dessert for a party or picnic because it serves alot of people and is tasty too!

You can make it a day in advance of your event, which is a big plus in my book, especially when you are making several different desserts or dishes.

I've owned this punchbowl forever.  I was a wedding gift given to us way back in 1986 :)
I've seen lots of them in thrift stores over the past couple of years, so if you don't have one I'm sure you can find one in no time. 

Now is the perfect time to make this dessert since strawberries are so cheap!
Enjoy!

Strawberry Punchbowl Cake

1 box French vanilla cake mix (bake as directed in a 9 x 11 inch pan)

24 oz. container frozen sliced strawberries with sugar added, thawed

5.1 oz. package of vanilla Jell-O instant pudding and pie filling

3 cups of milk for pudding 

16 oz. container of Cool Whip

Fresh strawberries for garnish

Bake cake as directed on box mix.  Cool on a wire rack.

Once cake has completely cooled, cut it in half.

Mix pudding with 3 cups of milk, as directed on the pudding box.  Set aside.

Begin layering by tearing or cubing half of the cake into the bottom of your punchbowl.

Follow with half of the container of thawed strawberries, then half of the pudding and half of the Cool Whip.

Repeat layers and garnish with fresh strawberries.

Linking to:
The 36th Avenue
Fireflies and Jellybeans

Angel Food Cake with Sugared Berries #SummerDessertWeek

This post was created for #SummerDessertWeek. I received samples from some of our
sponsor companies, but as always, all opinions are my own.

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife.
We're so glad that you've joined us for this week long event of desserts and giveaways.
You're going to love what we have in store for you.

Albion Fit Review and $50 Gift Card Giveaway!

We're going to change things up around here today.
Instead of food - let's talk fitness!

I like to make desserts.
I like to eat desserts too.
In order for me to do those two things I've got to burn off some of those calories each day.
That is if I still want to fit into my pants.
My day job frowns upon yoga pants for business attire :)

Walking and occasionally running are my fitness go-to's.
If I'm going to do either, I want to look as good as I can doing them.
To me, the right workout clothes can provide comfort, confidence and style!
Meet Albion Fit.

I was recently given the opportunity to try the Albion Fit Go Long Crew and let me tell you,
I LOVE this top!

It is extremely comfortable, fits perfectly and is so stylish!
And it has thumb-holes!
Love that!
I can definitely see myself wearing it while running errands too.

Albion Fit has the cutest swim suits too!
I love the Blousy Mint suit.

Or how about the Gown suit.  So pretty!

I think the Love Racer in Daffodil or mint would be perfect for summer workouts!

I love how all of their items are cute, comfortable and fashionable all at the same time!
Albion Fit has defintely impressed me!

Here's the scoop on how YOU can enter to win a Albion Fit gift card or go shopping today with a 15% discount.

Albion Fit is generously giving away a $50 Albion Fit gift card to one of my Me and My Pink Mixer readers!

Bonus! They are also offering a discount code of 15% off any albionfit.com purchase.
Use code pinkmixer15 at checkout! (discount expires 3/30/14)

Mandatory Entry: To enter to win, simply visit Albion Fit and leave a comment on THIS post letting me know your favorite item.

You can receive up to FIVE additional entries to win by doing the following:

1. Pin an image from this post on Pinterest. Come back and paste the link to that pin in an additional comment on this post.

2. Become a fan of Me and My Pink Mixer and Albion Fit on Facebook. Come back and let me know you became a fan in an additional comment on this post.

3. Share the giveaway on Facebook. Come back and let me know that you did in an additional comment on this post.

4. Follow @meandmypinkmixer on Instagram. Come back and let me know you’ve followed in an additional comment on this post.

5. Follow @mypinkmixerblog on Twitter and tweet about the giveaway. Come back and leave the link to that tweet in an additional comment on this post.

Deadline to enter: Sunday, March 30, 2014 at 11:59pm EST.

Winner: The winner will be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

Disclosure - I was provided product from Albion Fit for this post, but as always, all opinions are my own.

Contest has ended and winner has been contacted by email.

Mini Blueberry Galettes #SummerDessertWeek

This post was created for #SummerDessertWeek. I received samples from some of

our sponsor companies, but as always, all opinions are my own.

We just returned from our annual summer vacation to Disney's Hilton Head Island Resort

and we had the best time! We've been going there almost every year for the past twenty
years and we just love it! I posted lots of photos on my Instagram if you want to see some
of our fun.

Now that summer is in full force, our Farmer's Market is bursting at the seams with garden
vegetables, beautiful flowers and fresh berries. I just couldn't resist picking up some
blueberries for these mini blueberry galettes. Summer dessert couldn't be any easier!

My Cookbook Christmas List

I LOVE cookbooks!
I've been collecting them forever.
I always have a stack sitting on my nightstand to look through while watching tv before bed.
Do you do this too??
What are your favorite cookbooks?

Here are a few books on my Christmas list this year:

Mini No-Bake Cheesecake Parfaits

Hello there! It's been a minute since I've posted anything on this little blog of mine,
sharing on Instagram is so much easier, but this mini no-bake cheesecake parfait recipe
is a keeper, so I'm posting it so that I remember it for future bridal/baby showers or
other parties.

Our daughter is getting married next month and her sweet Maid of Honor hosted a bridal
shower for her a couple weeks ago. It was such a nice shower with so many cute details.
If I get my act together maybe I'll post some pictures soon.

Easy Pepperoni Rolls

With football season coming to a close, it's time to start thinking about all of the Big Game
parties coming up soon and what you plan to make to eat to celebrate your favorite team.
I've teamed up again with my favorite blogger friends in one final collaboration to
bring you more delicious Big Game recipe ideas.  Be sure to check out all of their links
below for appetizers, entrees, desserts and more!

Homemade Crackers and a Giveaway!

When I entertain I usually serve cheese and crackers in addition to any other hors d'oeuvre's I may prepare.  A cheese and cracker tray is an appetizer that most everyone enjoys. 

It's easy to make something as simple as cheese to look nice when you use the right serving pieces. 
I love the look of white or metalware or a combination of both when I entertain. 
Metalware serving pieces are timeless and look so elegant on a buffet.

I recently had the opportunity to experience first hand the beauty of the Beatriz Ball Collection.
Beatriz Ball pieces are made entirely by hand, using the ancient art of sand casting; pouring a premium quality alloy of molten aluminum into sand molds, and then going through four levels of polishing. Beatriz Ball offers beautiful bowls, ice buckets, trays and platters in addition many other beautiful pieces.  Beatriz Ball is the perfect place to shop for the bride and groom!

The company sent me this gorgeous Soho Charcuterie half wood cutting board made of an FDA safe, easy-care 93% aluminum alloy, and wood.  My cheese and cracker tray never looked so good!!!

Have you ever wondered how to make your own crackers at home?
They are super easy to make and you can customize them with your own toppings, such as sesame seed, fennel seed, sea salt, poppy seeds or cracked pepper.
You use a simple dough of flour, water and oil with just a touch of salt and sugar.
I decided to make round crackers with a scalloped cookie cutter.

I was happy with the way they turned out.
They were a nice change from crackers from a box.

Homemade Crackers

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 tsp. sugar
2 tsp. salt
4 tsp. extra virgin olive oil
1 cup water

Optional toppings:  sea salt, sesame seed, cracked pepper, fennel seed, poppy seed
(I used sea salt, sesame seed and cracked pepper)

Preheat the oven to 450 degrees.  Sprinkle a large baking sheet lightly with flour; set aside.
In the bowl of a stand mixer whisk together the flours, sugar and salt.
Add the water and oil; mixing until a soft, sticky dough forms.
Sprinkle your work surface with flour.
Remove dough from mixer and divide into two halves.  Shape dough into a square with your hands.
Roll out the dough into a rectangle roughly 1/8 inch thick.  Press a small cookie cutter into the dough as many times as you can.  Remove excess dough.  Using a small metal spatula, place individual crackers onto your baking sheet.
Roll out dough again and cut additional crackers until you have used all of your dough.

Using a pastry brush or your finger, brush the surface of each cracker lightly with water.
Sprinkle with desired toppings.  I used sea salt, sesame seed and cracked pepper.

Bake crackers until crisp and just slightly browned; about 7-10 minutes.
Cool on a wire rack.  Crackers will keep for about a week in an air tight container.

Yield - 75 -100 crackers, depending upon the size of your cutter.

Now for the giveaway!
Beatriz Ball is giving one of my readers this beautiful Vento Alex Pedestal Bowl.
It's the perfect bowl for serving sauces, sides and desserts with style! (Value $88)

HOW TO ENTER: To enter to win, simply visit Beatriz Ball and leave a comment on this post letting me know your favorite piece.

You can receive up to FIVE additional entries to win by doing the following:

1. Become a fan of Me and My Pink Mixer and Beatriz Ball on Facebook. Come back and let me know you became a fan in an additional comment on this post.

2.  Share the giveaway on Facebook.  Come back and let me know that you did in an additional comment on this post.

3. Follow @meandmypinkmixer on Instagram. Come back and let me know you’ve followed in an additional comment on this post.

4. Follow @mypinkmixerblog on Twitter and tweet about the giveaway. Come back and let me know you’ve followed in an additional comment on this post.

5. Pin an image from this post on Pinterest. Come back and let me know that you did in an additional comment on this post.

Deadline to enter: Wednesday, March 5, 2014 at 11:59pm EST.

Winner: The winner will be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

This giveaway has ended and the winner has been notified by email.

Eclairs in a Jar

Making dessert in a jar is my latest obsession. 

They are just so cute.

You can transport them easily and you have portion control - win, win, win.

It all started last summer when I made these cupcakes in a jar.

.Now I've been thinking of all the other desserts I can make in these adorable little containers.

Look out Wal-Mart, I'm stocking up on jelly jars like there's no tomorrow :)

I found the idea for Eclairs in a Jar on Whipperberry and thought they would be perfect to take for a friends cookout this past weekend.  I used 4 oz. jelly jars and this recipe made 20 jars.  I kept them in a cooler until serving time to keep them chilled. 

I used my 2 inch Marvy Punch to make these toppers from scrapbook paper.

I think it makes them even cuter!

Eclairs in a Jar

1-2 sleeves Graham Crackers

2 (3.4 oz) boxes Instant French Vanilla Pudding

3 1/2 cups milk

1 (8oz. ) container whipped topping, thawed

1 tub chocolate frosting

Wash and thoroughly dry jars. 

Break graham crackers into small pieces and line the bottom of each jar.

In a large mixing bowl combine the pudding and milk, beating at medium speed for two minutes.

Fold in thawed whipped cream.  Divide pudding mixture amoung the jars filling about 2/3 full.

Top with another layer of graham cracker pieces, covering the entire surface as well as you can.

Pipe a layer of chocolate frosting on the graham crackers.  (I used a Wilton #21 tip)

Refrigerate for several hours before putting the lids on so the frosting can firm up.

Display on a cute little stand (from Wal-Mart) for serving.

Linking to:

Paisley Passions

Fireflies and Jellybeans

Polka Dots on Parade

Serenity Now

Tidy Mom

Sweet Tooth Friday

Foodie Friday

Tatertots and Jello

Sweet Indulgences Sunday

Made By You Monday

New Nostalgia

Homemaker in Heels

The New and Improved Food Lion & A Giveaway!

I was recently invited to participate in a Food Lion ambassador program to check out the new and improved Food Lion stores and to let my readers know what I thought. 

This program sparked my interest because I normally do not do my family grocery shopping at Food Lion. 

I've had an MVP card for years, but I rarely ever use it.  

Our grocery shopping is divided between Martin's and Wal-mart. 

I purchase fruit and produce at Martin's because they have a really nice selection of organics
and Wal-Mart for our staple items.  They seem to be less expensive for those type of items.

I was excited to receive my program package, so I could make my Food Lion comparison.

I love fun mail days :)

This is what was inside the box.

A wooden recipe box with several recipes, Food Lion Reusable Shopping Bag, spatula, oven mitt, wood cutting board, a super cute lion cookie cutter and a $150 gift card.

Let's go shopping and check them out.

The produce section was very inviting. 

I just wish they carried more organic fruits and veggies.

The cart gives the store a little farmer's market feel. 

I liked it.

The store was very clean and inviting. 

I was pleasantly surprised.

Food Lion's "my essentials" program promises you their lowest prices on the items you buy most.

I found the pricing on these items to be very competitive.

I often buy whipped topping for desserts that I make.

The Food Lion price was LOWER than Wal-mart.

Love those buy one get one free deals too :)

I always keep a jar or two of sauce in my pantry for a quick dinner, such as Skinny Chicken Parmesan.

Skinny Chicken Parmesan

4 boneless chicken breasts, pounded thin

olive oil

salt and pepper

italian seasoning

4 slices provolone or mozzarella cheese

parmesan cheese, if desired

1 jar marinara sauce

whole wheat pasta

Place chicken breasts on a plate.  Drizzle with olive oil and season with salt, pepper and italian seasoning.

In a large pan, over medium heat, saute chicken breasts until done.

While chicken is cooking, place pasta in boiling water and cook until al dente.

In a glass bake dish sprayed with cooking spray add 1 cup of marinara sauce.

Place cooked chicken breasts on top of marinara sauce and add a slice of provolone cheese onto

each chicken breast.  Place under oven broiler until cheese has melted.

Spoon pasta on each plate and top with chicken and cheese.

Add additional sauce and parmesan cheese if desired.

Overall I was very impressed with the changes that Food Lion has made and will probably shop there more often, especially when I don't want to deal with the craziness of Wally World!

How would you like to win a $50 Food Lion gift card so that you can make your own comparison?

Just leave a comment on this post telling me what you would purchase from the new and improved Food Lion.  The contest is open to U.S. readers over the age of 18 and ends May 15th at 12:00 p.m. EST

Extra entries (leave a comment for each extra entry)

Like Me and My Pink Mixer on Facebook.

Follow Me and My Pink Mixer on Twitter.

Follow Me and My Pink Mixer on Google Friend Connect (sidebar)

Good luck!

This giveaway is now closed.

“I participated in a campaign on behalf of Mom Central for Food Lion. I received a gift card and product kit to facilitate my review.”

Dark Chocolate Sea Salt Tartlets

Chocolate pie is one of my favorite desserts, so when Sophie from @trackingisthenewblack
posted the recipe for these Dark Chocolate Sea Salt Tartlets on her Instagram,
I knew that I  just had to make them!

Lee's Hot Chicken Dip

This is our friend and neighbor Lee at our Christmas party this year. Lee is a terrific cook. He is also the only man that frequently reads my blog and then emails me about my recipes. He keeps me laughing! I have nicknamed him Skittle because well, he loves Skittles candy. Our families always sit together at High School football games and swim meets and Lee usually always has a box of Skittles with him :) By the way, if you know of any desserts that involve skittles, please let me know so I can make them for Lee! Anyway, this year Lee brought this Hot Chicken Dip to our party and I told him that if he gave me the recipe that I would post about him and his Chicken Dip. Sorry the photo's aren't better, but after a couple of glasses of wine what do you expect???? So here's to good friends and good cooks like Lee!

Lee's Hot Chicken Dip

2 - 8 oz. packages of cream cheese, softened

1 large can of chicken

1 small onion, finely chopped

1 garlic clove, minced

1 cup cheese (mozzarella, provolone or swiss)

Slivered almonds

Mix cream cheese, chicken, onion, garlic and cheese together.

Pour into a greased bake dish. Top with slivered almonds. Bake at 325 degrees for 30 minutes.

Serve with crackers.

The Inn at Meander Plantation

Several weeks ago my husband and I celebrated our thirty-first wedding anniversary at
The Inn at Meander Plantation. This stunning plantation, located in Locust Dale, VA
offers fine dining and beautiful accommodations perfect for a cozy get away!