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!!