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Posts Tagged ‘Cool Whip’

The one that worked

If at first you don’t succeed, try and try again!

The other day I tried to make a chocolate Cool Whip pie and it was a big flop. It was more like a dessert soup than a pie. Tonight’s pie was much, much better.  It still wasn’t as chocolatey as I thought it would be, but it didn’t need to be.

I used 1 box of instant chocolate pudding that was not clumpy like wet sand (this was the problem the other day). I used 8 oz of cream cheese instead of 4. I also made one pie instead of trying to make two. It probably would have been more chocolatey if I hadn’t used the cream cheese, but I enjoyed the flavor. Overall it was a great success. This may be the end of my Cool Whip experience for the summer considering I have succeeded with berries, citrus flavors, and now chocolate.

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Cool Whip Flop

My goal was to create the most amazing Cool Whip dessert of the summer – a rich silky chocolate mixed with cream cheese fluffed with Cool Whip and supported by a crunchy chocolate crust.

I’m not really sure what went wrong.  Did I use too much milk? Too little cream cheese?  Was the pudding mix too old? Could humidity ruin the thickening agent of the instant pudding? Should I have waited for the Cool Whip to thaw a bit more?

Well, here is what happened…

I purchased all of the ingredients early in the morning.  I found two Oreo cookie pie shells – yummy even if a tad more expensive than the graham cracker crusts. Next, I needed to find boxes of instant chocolate pudding mix. After scanning the shelves, I could only find the sugar-free, fat-free instant chocolate pudding. URGH! My OCD-ness hates it when the store doesn’t have exactly what I need! However, sugar-free, fat-free chocolate pudding was better than no pudding. I finished up my shopping expedition with 8 oz of cream cheese and a 16 oz tub of Cool Whip.  The recipe I was following called for 1/2 of 8 oz. of cream cheese.  I’m not really sure why they didn’t just say 4 oz, but I figured I was doubling the recipe for 2 pies so 8 oz would be how much I need.

Back home again I started to follow the recipe.  I microwaved the cream cheese for 15 seconds, stirred it, and nuked it for 15 more seconds. I used the egg beater which has been my trusty friend this summer and whipped the cream cheese.  I set that aside and began to make the pudding.  The recipe said prepare the pudding as directed using 1 3/4 cup of milk.  Well the directions on the box said 2 cups of milk, but I figured I would go with the 1 3/4 from the pie recipe.  That was when I noticed that I had purchased the Cook & Serve type of pudding, not the instant pudding.  AHHHHH!!!

My mother-in-law heard my distress and came into the kitchen.  I explained my error in shopping and that I needed to go back to the Stop and Shop – ugh.  Parking at the Stop & Shop on Nantucket in July is difficult to find especially in the middle of the day when it is foggy and no one is at the beach.  On any given day I will see more people shopping at the Stop & Shop here then I will see at the Safeway by my house in Colorado right before Thanksgiving. We will shop at 10 o’clock at night rather than fight the crowds during the day.

I could have  just made the Cook & Serve pudding, but that would have added a great deal of time to the pie process.  Once the pudding was made it would need time to cool off otherwise it would melt the cream cheese and Cool Whip.  In retrospect, I would have been better off.

Anyway, my mother-in-law started rummaging through cabinets trying to find boxes of pudding mix. We found two – one chocolate and one vanilla.  In my very OCD-way I explained it had to be two boxes of chocolate pudding – I really wanted to create a decadently chocolate dessert. Her response, “Adapt or die.” Apparently it sounds much better in Spanish. Taken aback by her abrupt yet friendly advice I thought, I can do this.  I can be flexible.  I can make creative substitutions in the kitchen.  So it won’t be as chocolately as I want – it’s all good.

I opened the boxes and thwump a blob of pudding mix the consistency of chunky wet sand fell into the bowl.  OK, this is not good.

I kept saying to myself – adapt or die, adapt or die, adapt or die. I can do this. I can make the pudding. I mixed and mixed and mixed and mixed. Needless to say, the pudding didn’t firm up. Not even after I added the cream cheese and the Cool Whip. It was a liquidy mess. I poured it into the pie shells hoping and praying that after a few hours in the refrigerator all would be well. Nope. I tried the freezer, that didn’t work either.

I brought the two pies (and I use that term loosely) to our friends’ house for dessert apologizing profusely as soon as I handed them to her. After a phenomenal dinner of broiled freshly caught bass, I scooped the soupy pies into bowls and cups. It tasted like a weak chocolate pudding with chunks of Oreo cookie crust.  It wasn’t horrible. It was not even remotely close to what I had imagined.

I learned quite a few lessons from this Cool Whip flop.

1. Read the box on the pudding very carefully to ensure it is truly what I need

2. When the pudding mix comes out in a clumpy mess, go buy more boxes of pudding

3. Add more cream cheese

4. Chocolate cream cheese Cool Whip soup is still better than no dessert at all

5. And most importantly – Adapt or die!

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Ode to Cool Whip III

You put the lime in the cocoanut and drink it all up…

I thought I would do a repeat of my first Cool Whip dessert – which was festively red, white & blue – for the Fourth of July, but I decided to try a new twist.

The leftover Lemon Pie from last week was consumed vulture style – kids and adults swooping in to break off bits of graham cracker crust then scooping up the melted lemony fluff.  This gave me the idea to make a Cool Whip dip!  Plus, a dip would be easier and more fun to eat on the beach!

I followed the same basic recipe for the Lemon Pie, except this time I substituted frozen limeade for the lemonade for two reasons.  I couldn’t find yellow lemonade at the Stop & Shop and I wanted something a little bit different from the other night.

I mixed the whole concoction in Tupperware which I could easily close, pop into the freezer for a while, and then transport to the beach for our big Fourth of July celebration.  Since I was assigned s’mores duty I brought an extra box of graham crackers for dipping.  I also cut up fresh strawberries since we have a few wheat-free individuals.

The dip had melted to a perfect consistency – soft enough to scoop up a big blob without it dripping all over your hand.  We experimented as well.  Cape Cod Potato Chips and Frozen Limeade Dip is awesome.  Tortilla chips and Frozen Limeade Dip is not.

A green so pale it is barely distinguishable

Texture so creamy it makes your mouth smile

The lime so sweet with the hint of tart

Successful Cool Whip dessert number three

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An ode to Cool Whip

Yesterday I made two pies

Cream cheese, Cool Whip, powdered sugar, and vanilla

Blended with a mixer older than me

Scooped into graham cracker crusts

Topped with fresh island berries

Eat less dinner

Consume more pie!

Homemade whipped cream is absolutely sublime – a heavenly blend of the most basic, real ingredients.  Cream.  Powdered sugar. Vanilla.   However, I’ve killed as many batches of real whipped cream as I’ve made.  I over whipped.  I under whipped.  I added too much vanilla.  I didn’t add enough sugar.  The cream wasn’t cold enough.  The bowl wasn’t cold enough.  The cream wasn’t fresh.  It just wouldn’t whip!

Cool Whip, on the other hand,  just requires you to cut off the plastic wrapper and open the tub. Voila!

According to Wikipedia, from 1967 until 2010 the only thing dairy about Cool Whip was the sodium caseinate.  In fact it was called a nondairy topping.  Starting last year, skim milk and light cream were added to the recipe, but the amounts are pretty minimal considering the first four ingredients are water, hydrogenated vegetable oil, high fructose corn syrup, and corn syrup.  Well, at least water is a naturally occurring substance…

Cool Whip allows you to make quick, easy, and fun desserts.  My pies last night were perfect for a summer evening.

Yesterday was an amazing beach day – the sun was warm and shining bright, a blue cloudless sky, the water was a perfect temperature, the kids were busy and more importantly not driving me crazy.  We savored every last minute on the beach, reluctantly leaving around 6:00. As we drove home I began to panic – we had to be at our friend’s house for dinner at 7 and I was bringing dessert which I hadn’t even started yet!  Thanks to my tub of Cool Whip, the pies were made and in the refrigerator before the kids were done with their showers. OK, so it wasn’t the healthiest of desserts but it sure was yummy!

So I have decided that this shall be the summer of Cool Whip using recipes found  online as well as experimenting on my own.

Cool Whip is yummy

A dairy topping sort of

It makes good desserts


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