My name is Rebecca, and I am a strawberry addict. No really. I am. I have memories of going to the grocery store with my mom and getting little green baskets of strawberries. (Does anyone else remember the classic little basket?) Anyways, she would have to get an extra basket because I would sit on the car ride home and eat an entire basket! No joke. Straight to my dome. My childhood was amazing like that.
We are officially in June, which means full swing strawberry season in California! I think strawberries are perfect just as they are and I could still eat a fresh basket of them straight up. However, this recipe takes them to a whole other level. I actually made this for a pool party we went to at a friend’s house. Thought it would be something fun and different. We destroyed the whole bowl of dip. No shame. We ran out of berries and were dipping anything else we could find into it. Graham crackers, pineapple, you name it. Still amazing! Try it. You will love it too.
1/2 c brown sugar, firmly packed
8 oz cream cheese, softened
1 c sour cream
1 tsp vanilla extract
1/3 c Kahlua
1 c Cool Whip
- Place the brown sugar and cream cheese in a medium bowl and beat with an electric mixer until smooth.
- Add in the sour cream, vanilla, and Kahlua and continue mixing until nice and smooth.
- Fold in the Cool Whip until well incorporated.
- Cover and place in the fridge for 2–3 hours. (Good luck waiting that long!)
- When ready to serve sprinkle with a little brown sugar and serve with strawberries or any other favorite fruit.
If you like this recipe then I highly recommend you check out these other awesome dessert dips!
Sweet Cherry Chip Dip
Toffee Apple Dip
Funfetti Cake Batter Cookie Dip
Last weekend we celebrated the hubby’s 35th birthday. (Happy birthday babe!) I wanted to make him a fabulous dessert but he is not much of a cake guy. You may remember this from last year when I shared a recipe for Snickers Cake. He does however like chocolate so I threw together these triple chocolate jars of goodness and they were a real hit! You have the nice cakey layer from the Oreos, a thick rich chocolate pudding layer, and then the Cool Whip combined with pudding creates a lite and airy chocolate mousse. Layer upon layer of tasty goodness! And I am totally loving desserts in mason jars. One of our guests couldn’t finish hers so we just threw a lid on it and she took it home for later. Super convenient and and so cute!
Note: This recipe will make enough to fill four 12 oz mason jars (pictured) or six 8 oz mason jars. These can be made a full day in advance. The Oreos take on a nice cake like consistency the longer they sit.
5.9 oz box instant chocolate fudge Jell-O pudding
3 1/2 c milk
8 oz container Cool Whip
20 Oreos, crushed
- Prepare instant pudding per package instructions using the milk.
- Place pudding in fridge and chill for 20 minutes.
- In a large mixing bowl stir together the container of Cool Whip and about half of the prepared pudding until well combined.
- Place a heaping spoonful of the crushed Oreos in the bottom of your serving dishes and then top with a couple of tablespoons of the pudding, followed by a couple tablespoons of the Cool Whip mixture.
- Repeat until the containers are full making sure to finish off with the crumbled Oreos.
- Chill until ready to serve.
My name is Rebecca and I am a cheesecakeaholic. There I said it and boy does it feel good to get it off my chest. I love the stuff. Cherry cheesecake is my kryptonite. I could sit there and eat filling by the spoonful before it even hits the crust. One of the many reasons I LOVE this recipe is that it is quick and effortless to make. There is no need to wait for cooking and cooling for hours like a traditional cheesecake. This takes less than 20 minutes to make and just an hour to cool. It just doesn’t get any easier. The Cool Whip makes it incredibly light and fluffy unlike some of those dense baked cheesecakes. Hope you enjoy this as much as I do! I have a feeling you just wont be able to get enough.
2 1/2 c graham cracker crumbs
½ c sugar
½ c butter (1 stick), melted
8 oz package cream cheese, softened
8 oz tub Cool Whip
3 c powdered sugar
2-21 oz cans cherry pie filling (I like the ones with more fruit)
- Preheat oven to 350º.
- In a medium sized mixing bowl combine graham crumbs, sugar, and melted butter and stir until well mixed.
- Pour the crumb mixture into a greased 9” x 13” baking dish.
- Using the backside of a spatula press the mixture down to pack it into a thin crust.
- Bake crust in the oven for 15 minutes.
- Remove crust from oven and allow to cool.
- While crust is cooling use a hand mixer and beat together the cream cheese, cool whip, and powdered sugar until smooth.
- Spread the cool whip mixture over the crust.
- Next, spread the cherry pie filling over the cream cheese base.
- Refrigerate for at least an hour before serving.
This is a pie my mom used to make on St Patty’s day. There is nothing Irish about it but it’s green and it is darn tasty! This no-bake pie literally takes minutes to make and just a couple of hours to chill. It is so easy I even recruited my own little leprechaun to help me out in the kitchen. Gather the kiddos and make preparing this leprechaun pie a family affair. Keep this recipe in mind during the hot summer months since it is so cool and refreshing.
It freezes great so feel free to make an extra one for later and you will have any easy desert next time you have company over. Wellah!
Note: While I normally advocate for making whip cream from scratch the cool whip really does work best with this pie. It does not separate and will hold up for several days. If you freeze your pie take it out about 45–60 minutes before serving. For a healthier alternative use sugar free Jello, fat free Cool Whip, and a premade graham cracker crust.
2 c graham crackers
1/2 c butter, melted
2/3 c sugar
16 oz tub Cool Whip, thawed and divided
3.4 oz box Jello pistachio pudding
8 oz can crushed pineapple (undrained)
- Mix together graham crackers, butter, and sugar.
- Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
- In a large mixing bowl combine half of the Cool Whip, the box of dry pudding powder, and your can of crushed pineapple (juices included).
- Pour pie mixture into crust.
- Top with remaining Cool Whip.
- Chill for at least 2 hours before serving.
- For added flare, garnish with extra graham crackers crumbs or chopped pistachios.
Happy St. Patty’s day!