Cooking Cache
Register  | Login  | Help  
Notifications here?


Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Want to publish a food related article or recipe?  E-mail  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

Cool Whip Frosting Recipe
1 package instant vanilla pudding (or lemon, or whatever flavor you're making)
1/4 C powdered sugar (I have left this out with no problems, I thought it was sweet enough already!)
1 Cup cold milk
8 ounces of Cool Whip, thawed

Mix pudding, milk and powdered sugar mix for 1 minute until creamy. Fold in Cool Whip. Spread on cake.

The only thing about this is that it needs to stay cool to hold it's shape since the Cool Whip tends to get runnier as it warms, KWIM? I have also made this with Junket when we wanted a strawberry one, and that worked great too and was even more firm than the pudding one. The only thing there is that you have to make the Junket earlier and let it cool before folding in the Cool Whip, since you have to cook the Junket to get it to dissolve.

Show Reviews (0)

Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.