Cool Whip

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Grilled Strawberry Shortcake Kabobs

Published June 20, 2013 by jenmatteson

You probably couldn’t have guessed it from the sweet treats I’ve posted recently, but Nate and I are really trying to eat better.  Even his cupcake hording has subsided; I didn’t even hear one fuss when giving away extra chocolate cupcakes with mint chocolate chip frosting to our parents.  However, I truly do not believe in diets.  I don’t think they work, and I don’t think it’s realistic to restrict your eating for your entire life.  What I do think is possible is being conscious of what you put in your body, everything in moderation, and taste everything, but eat nothing.

Grilled Strawberry Shortcake Kabobs

The purpose behind this dessert was two-fold.  We had both our parents over for Father’s Day, and we wanted to serve a light dessert since we’d be sitting outside, it was hot and we were grilling.  Secondly, because we were grilling dinner, I wanted to do a dessert on the grill, but quick and easy as I didn’t want to spend a lot of time putzing around.  Bobby Flay does it, why can’t I?  I thought of doing grilled strawberry shortcake, and as always, while I think I have a fantastic brainiac idea, alas, someone else has already thought of it.  But the upside to not being the first to think of it is that it’s usually already perfected, so there isn’t a lot of trial and error.

Grilled Strawberry Shortcake Kabobs

This was my dad helping me with the photos.

Grilled Strawberry Shortcake Kabobs

I found this recipe at Sugar Mama, a blog I’ve never visited before.  It was quick, simple and light, just what I was looking for.  The key to this dessert was the sweetened condensed milk.  That adds an extra sweetness to the angel food cake and the strawberries.  Sugar Mama suggests brushing just the angel food cake, but I did both.  And by brush, I mean drizzle, because that light and fluffy cake makes it hard to brush on anything, especially sticky, thick sweetened condensed milk.  Overall, everyone seemed quite impressed and liked the fun idea of the grilled shortcake kabobs.  This would be a great idea for your summer grilling parties, and especially for kids and little paws.  The cake gets a slight crisp on the outside, but stays soft and fluffy on the inside.  The strawberries soften up just a bit, but not so much to be mushy.  Add a dollop of Cool Whip, and you’re good to go!

Strawberry Shortcake Kabobs

Grilled Strawberry Shortcake Kabobs

Source: Adapted from Sugar Mama
Servings: 6-8

Ingredients:

1 pint strawberries, stems removed and washed
1/2 store-bought angel food cake (I made mine from a box for a little less and used half)
3 tbsp fat-free sweetened condensed milk
Cool Whip

Directions:

1. If you are using wooden skewers, soak in water for about 15 minutes.  Heat grill to medium.

2. Cut angel food cake into large pieces, about 1 1/2 inch cubes.  Thread skewers, alternating strawberries and angel food cake cubes.  Place on a large baking sheet.  Drizzle skewers with sweetened condensed milk, flip and drizzle again to get both sides.

3. Place skewers on hot grill, turning every minute or so.  This will depend on how hot your grill is, but once you see the angel food cake begin to brown or get grill marks, it’s time to turn.  Don’t walk away, it goes very quickly.

4. Serve with Cool Whip for dipping.

No-Bake Peanut Butter Pie

Published November 16, 2012 by jenmatteson

I have had this recipe in my “to try” list for several months and was waiting for the perfect time to make it.  I just hosted my Ladies Wine Workout and this was the perfect dessert.

I’ve never used a pre-made crust before, but it certainly made this pie a cinch to make!  I initially grabbed the 6 oz container of Cool Whip (can anyone say Cool Whip without thinking of Family Guy?), thinking it was the 12 oz container, but it wasn’t.  So I ended up getting one 12 oz container for the pie itself and one 6 oz container for topping.  When it was time to fold the Cool Whip into the peanut butter/cream cheese/milk mixture, I was worried that the 12 oz container was too much, as the filling seemed mostly white with a tinge of peanut butter (that’s a color, right?).  But, I forged ahead, and sampled a little from the spatula.  Yeah, it was perfect.  I could hardly wait to dive into this pie – but dessert wasn’t for at least another 24 hours!  But I did.  And it was well worth the wait.

The pie was so creamy in texture with a rich peanut butter flavor.  I used a chocolate cookie pie crust and topped the pie with chocolate sauce, Cool Whip, and a few peanut butter cups.  It was an excellent balance!  Best part about this recipe is that it makes 2 pies!  One for now, and one for right after.  Okay, we didn’t eat the other one right away.  It’s wrapped up in my freezer ready for friends Thanksgiving on Saturday.  Very much looking forward to it!  If you don’t finish the pie, it’s best to store in the freezer.

No-Bake Peanut Butter Pie

Source: Adapted from Alida’s Kitchen
Servings: 16-20

Ingredients:

8 oz low-fat cream cheese, softened
1 cup peanut butter (creamy or chunky – I used creamy this time, but would be interested to try chunky!)
1/2 cup powdered sugar
14 oz fat-free sweetened condensed milk
12 oz Cool Whip lite, plus more for topping
2 ready-made chocolate cookie pie crusts
chocolate syrup, for topping
peanut butter candies, for topping

Directions:

1. In the bowl of a stand mixer, add cream cheese, peanut butter and powdered sugar.  Beat on medium until combined and fluffy, about three minutes.  Continue beating and gradually add in milk until well combined.

2. Fold in Cool Whip until fully combined.  Divide mixture evenly into two pie crusts.

3. Place pies in the freezer until set (at least two hours).  If solid, remove from freezer and let sit for 10 minutes before serving.  Meanwhile, decorate with chocolate sauce, Cool Whip and peanut butter candies.  Slice and serve.

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