Do the Cool Whip by sweetmusichearts
In case you’re wondering why it’s taken me so long to get around to Cool Whip, I must confess that I haven’t used it in so long that I almost forgot about it. UNTIL…I was eating at a restaurant near my hometown called Mama & Mamee’s. (Many thanks to my friend Tammy Tadlock who recommended the place!!)
At a later date, I will extol the wonderful deliciousness of the entrees, but for now I’m skipping straight to dessert. Have y’all ever been tempted to look over a dessert menu and say, “I’ll have one of everything”? I know I have. Many a time. But I never actually DID it. UNTIL…well, there were six desserts on the menu, and they all sounded equally good. There were three of us, and we were all equally smitten. Plus, the desserts were only $1.99 each. Which by the math I remember from high school meant two desserts for less than the price of one at any other restaurant anywhere. So we ordered six desserts and three spoons.
If I recall correctly, our waitress delivered: white chocolate bread pudding, coconut cake, Hershey’s cake, earthquake cake, banana pudding, and the ice cream sandwich cake, which was what got me to remembering Cool Whip.
After much tasting and speculating and finally asking the waitress, we determined that the ice cream sandwich cake consisted of a layer of ice cream sandwiches, a layer of caramel, a layer of Cool Whip, and a generous sprinkling of toffee bits. How could something that simple (and cheap!) be that plate-lickingly delicious? Magic? Love? Who cares! But I know what I’m bringing to the next potluck. Y’all get ready.
Ever since I bought my own Starbucks-style whipped cream dispenser, I’ve developed a strong preference for real whipped cream. Ok, yes, I’m whipped cream snob. But I will always have a place in my heart (and on my plate) for good, old-fashioned Cool Whip. Because without it, you cannot make my absolute favorite dessert in the world: Chocolate Stuff.
Chocolate Stuff
2 sticks melted butter
2 cups flour
Pecans (however many you want)
Mix and bake in a Pyrex dish at 350 for 25 minutes. Set aside to cool.
8 oz. Cream cheese
1 cup Cool Whip
1 cup sifted confectioner’s sugar
Cream together and layer half of this mixture onto cooled crust.
2 (4 oz.) instant chocolate pudding mixes
3 cups of milk
Beat together and spread on top of cream cheese mixture. Top with additional Cool Whip and chopped pecans.
Don’t plan on seeing this one at a potluck anytime soon. It’s kind of a bitch to make. Also, I find it difficult to share.
What’s your favorite recipe involving Cool Whip?
stuff southern people like 
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