S’mores Fluff/Dip

Ingredients:

1 C. marshmallow crème

1 C. chocolate pudding

8 oz. tub Cool Whip

½ C. mini chocolate chips or chopped Hershey’s bars

½ C. mini marshmallows

1 pack graham crackers

With an electric mixer, beat crème and pudding until smooth.  Fold in cool whip, chocolate chips and marshmallows.  Store in fridge until ready to serve with graham crackers. 

You can do this as a dessert or a dip.  My sister made it as a dessert by crushing up the pack of graham crackers and mixing it in.  Or you can dip the graham crackers into it. Either way, if you like s’mores at all, this is delicious! 

Apple Snicker Salad

Review by Lyndee

Grandma requested I bring a “simple salad” to Easter dinner.  This was just about as simple as possible and was a huge hit! It was easy to make, tasted great and was eaten up quickly. I have seen some variations where you add ½ cup of milk to the pudding and cool whip before mixing in the candy bar and apples.  I may try this next time. 

6 regular size Snickers Candy Bars or 12 snack size – I’m lazy and used 2 bags of Snickers Bites

4 medium apples I used Red Delicious

1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare

1 (16 oz.) tub cool whip thawed to room temp

INSTRUCTIONS

Mix vanilla pudding packet and cool whip together until well combined. Chop up apples and Snickers into bite size pieces. Stir chopped apples and Snickers into pudding mixture. Chill for at least 1 hour before serving. If you like, you can drizzle with caramel topping.  

Fruity white cake (healthified)

Review by Lyndee:

This wasn’t meant to be a blog post but I made this cake last week and the boys loved it so I thought I would share it here.  Just a few easy steps make this an awesome summer sweet treat!

Ingredients:

1 white cake mix (lemon cake mix is great too when topped with fruit)

1 can diet 7-up or spite

1 container fat free cool whip

Sliced fruit

Mix cake mix and soda together in a bowl. Preheat oven to 350 and spray a 9x13 pan.  Spread batter in pan and bake according to directions on the box.  When cooled top with cool whip and fruit.  I used strawberries and kiwi this time but you can use peaches, blackberries, blueberries, raspberries or whatever fruit trips your trigger.  It’s light, fun, healthified and delicious!!! 

Gram’s Fat Free Pineapple Cake

Review by Jami:

This recipe was my grandmother’s and I don't know how she came across it, but she made it frequently, especially after she no longer cooked much. My mother can still hear her chuckle about all the rave reviews from her card club friends.  She shared it freely and now at least half of Iowa has her secret fabulous recipe...guaranteed to get the same rave reviews.

1 box of angel food cake mix

1 can of crushed pineapple

Heat oven to 350 before mixing. Do not butter or flour the pans you are using. Place pineapple in the bowl and fold in the cake mix. Bake as directed.

Fat free frosting: 1 fat free Cool Whip mixed with 1 or 2 fat free flavor yogurt containers (I like raspberry but feel free to experiment). Top with fresh fruit if desired.

Jello cake

Review by Lyndee:

1 white cake mix

1 box strawberry jello (or flavor of your choice)

1 tub cool whip

Make cake according to directions on box.  Let cool.  Prepare jello as directed.  Once the cake is cooled, poke random holes in the cake with a straw, chopstick or knife.  Set in fridge for at least three hours.  Once ready to serve, spread cool whip across the top for your frosting. 

It doesn’t get much easier than this cake.  And it’s so yummy! I love having jello cake in the summer because it seems so light and fruity.  I’ve yet to meet anyone that doesn’t love jello cake.  We had this at my birthday party last weekend and I only got one tiny piece because the party-goers devoured it in a flash.  

Fruit pizza (healthified)

Review by Lyndee

Ingredients:

Sugar cookie roll

8 oz light cream cheese (softened)

8 oz Fat free cool whip

Various fruits, washed and sliced

Preheat oven to 350 degrees.  Press cookie dough into pizza pan.  This is easiest if it’s been out of the fridge for a few minutes.  Bake for 10-12 minutes or until golden brown.  While baking, beat together whipped cream and cream cheese until smooth.  Let cookie cool for at least 10 minutes when it comes out of the oven.  Once cool, spread your cool whip/cream cheese over the cookie.  Top with any fruit of your choice. I used blackberries, raspberries, blueberries, strawberries and kiwi.  Let chill in the fridge until ready to serve. 

This was super easy to make and tasted delicious! We took it to our friends Memorial Day barbeque and it was a super hit with kids and adults, alike.  No one could tell I had used reduced fat ingredients! A great dessert for summertime.