COOL 'N EASY Strawberry Pie

COOL 'N EASY Strawberry Pie

Ingredients

• 2 cups fresh strawberries, divided 
• 2/3 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• ice cubes
• 1/2 cup cold water
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Method

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set aside. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Whisk in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 6 hours or until firm. Top with sliced berries just before serving. Enjoy!

Strawberry Whipped Sensation

Strawberry Whipped Sensation

Ingredients

• 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk 
• 1/4 cup lemon juice 
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided 
• 8 OREO Chocolate Sandwich Cookies, finely chopped 
• 1 tablespoon butter, melted

Directions

Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Enjoy it!

Strawberry Cool Whip Cake

Strawberry Cool Whip Cake

Ingredients:

• 1 box strawberry cake mix
• 1 tub strawberry glaze, found in produce area
• 1 tub cool whip, thawed
• 2 cups sliced strawberries

Instruction

Bake cake according to directions on box. I use a long rectangle pan. I like the single layer. You may use whichever pan/s you like.  When baked, allow cake to cool. Put sliced strawberries in a small bowl. Sweeten berries by sprinkling with sugar and let them set while cake is cooling.  When cooled, spread glaze over cake. Pour thawed cool whip in the middle of the cake and spread outward toward to edges of the pan. Top with strawberries. Cover with plastic wrap and keep refrigerated. Enjoy !
strawberry-cool-whip-cookies.

Strawberry Cool Whip Cookies:

Strawberry Cool Whip Cookies:

Ingredients:

• 1 (18.25-oz) box strawberry cake mix
• 1 (8-oz) container Cool Whip (I used Lite)
• 2 eggs
• powdered sugar, for rolling

Instruction
Beat together Cool Whip and eggs in a medium sized bowl. Add the cake mix and stir together. Dough will be thick and sticky. Chill in refrigerator for 30 minutes.
Preheat your oven to 350 degrees F. Spray a cookie sheet with cooking spray or use parchment paper.
Pour about 1/3 cup of powdered sugar into a small bowl. Drop chilled dough by tablespoon (I used a cookie scoop) into powdered sugar and roll dough around until covered and place on cookie sheet. Bake for about 9-12 minutes. Bake time depends on size of cookies so keep checking to see if cooked! Cool on baking rack and then ENJOY!!