I use a 4-quart mixing bowl, but just make sure you use a bowl that is large enough to fit everything in.
Line your bowl with parchment paper.
Cut the angel food cake into cubes.
Drain the pineapple and keep 1 cup of the syrup. If it doesn't have a cup of syrup, add water to make 1 cup.
Dissolve both packets in the four tablespoons of cold water.
Add the lemon juice, pineapple juice, sugar, and boiling water to the gelatin. Mix well and put in the refrigerator until it starts to thicken up. About 20-30 minutes.
Once the mixture has thickened a bit, add in the pineapple and fold in the Cool Whip.
Put a layer of cake into the mixing bowl with parchment paper. Then add a layer of the cool whip mixture. Repeat until all is used.
Refrigerate overnight or for at least 10 hours.
When ready to serve, invert the cake onto a platter and frost it with Cool Whip. Sprinkle with coconut and place maraschino cherries on top
1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips
1 cup of Powdered French Vanilla Creamer
¼ teaspoon of Salt
Mix all of the ingredients in one large tub until well blended.
* Corn Starch is to thicken it and for creamy silky texture
* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.
If you’d rather use Powdered Sugar use 2½ - 2¾ cups
* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though.
To make Cocoa:
Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well!
Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!
Notes
Makes one very large air tight container of cocoa mix, approx 8 cups
2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together.
Line your whole sheet pan with these.
3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.
4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan.
This Cool Whip candy tastes just like a sweet candy bar and only needs three ingredients to make a delicious batch.
Prep Time10mins
Chill Time1hr
Total Time1hr10mins
Course: Dessert
Cuisine: American
Keyword: Cool Whip Candy Recipe
Servings: 36
Calories: 179kcal
Ingredients
12ouncessemi-sweet baking bars,broken into small pieces
8ouncestub frozen whipped topping,thawed
24ounceschocolate almond bark,also known as candy coating
Instructions
Line an 8x8-inch, straight-sided baking pan with a piece of parchment paper. Be sure to leave enough of the parchment paper overhanging the edges of the pan to be able to fold it back over the top of the mixture while chilling and to make removal easier.
Line a large baking sheet with a piece of parchment paper. Set aside.
Add the broken pieces of semi-sweet baking bars to a large mixing bowl. Microwave on high for 1 minute, stir and heat for an additional 30 seconds. Keep heating in 30-second intervals until melted and smooth. Be sure to stir between heating times. You can also melt according to package directions.
To the bowl of melted semi-sweet chocolate, add the thawed whipped topping.
Using a handheld mixer on medium speed, beat the chocolate and whipped topping for 1 to 2 minutes or until thoroughly combined and smooth.
Scoop the mixture into the prepared pan. Using a small offset spatula, smooth the top of the candy filling to ensure that you have a nice even layer. Fold the overhanging parchment paper over the top of the candy filling.
Place the pan into the freezer for 1 hour to chill the Cool Whip candy filling.
Once the candy filling has firmed up, you can remove it from the freezer. Using the overhanging sides of parchment paper, gently lift the candy filling out of the pan.
Using a very sharp knife, slice the candy filling into 6 (approximately 1½-inch x 8-inch) strips. Cut each of those long strips in half, then each half into three pieces. You should have a total of 36 squares. Note: You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.
Once you have cut your Cool Whip candy, you will want to place it back into the freezer to stay cold while you melt your chocolate almond bark coating.
To melt your chocolate almond bark coating, you will place it into a microwave-safe bowl and heat it on high for 1 minute. Stir, then heat in 30-second intervals until the chocolate is fully melted and smooth.
Using a fork, dip, and coat one piece of Cool Whip candy, allowing any excess to drip off the bottom. You can gently tap your fork on the side of the bowl to allow the chocolate coating to drip evenly over the sides of the candy.
Place the chocolate-coated Cool Whip candy onto the parchment paper-lined baking sheet. You can use a second fork or a toothpick to gently slide the candy off the fork and onto the parchment. Repeat until all the Cool Whip candy has been coated.
Place the baking sheet of Cool Whip candy into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.
Notes
If you don’t want to melt the chocolate in the microwave, you can use a double boiler instead.
Using a handheld mixer makes blending the melted chocolate and whipped topping easy. However, a whisk or silicone mixing spatula will do the job just as well. Getting the mixture fully incorporated may take a couple of extra minutes. Regardless of your method, you will want to scrape the bottom and sides of the bowl to ensure you got all the melted chocolate completely incorporated.
You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.
50 saltine crackers (approx.)
2 sticks (1 cup) butter, cubed
1 cup soft light brown sugar, packed
2 cups chocolate chips
1/2 to 1 cup M&M's, chopped nuts or sliced almonds
Directions:
Pre-heat oven to 325°F.
Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 2-3 minutes. Stir constantly.
Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
Place pan in the oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's (or nuts) on top and then place in the freezer for 30 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 - 2 weeks.
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