Magic Whip Recipes

JELL-O MAGIC MOUSSE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
• Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
• Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

COFFEE WHIPPED CREAM

Steps:

• Take coffee, sugar, hot water in a bowl. Mix well.
• Use a hand blender to whip this till it gets light and fluffy. It will take around 3 to 5 mins.
• You can use this as frosting for any cake.

MAGIC WHIP

Steps:

• 1. In your blender add all ingredients except vegetable oil. Blend until combined.
• 2. On high speed, drizzle oil by tablespoons into blender until you have used all of the oil. Blend 30 seconds longer.
• 3. Spoon into container and refrigerate 30 minutes before using. Enjoy your super easy and economical spread!

DOLE® WHIP

Steps:

• Blend pineapple, sugar, lemon juice, and lime juice together in a blender until mostly smooth; freeze until slushy consistency, 1 to 2 hours. Stir cream into pineapple mixture until evenly incorporated.

30 BEST WAYS TO USE COOL WHIP

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cool Whip treat in 30 minutes or less!

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
• Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
• Combine milk, pumpkin, and vanilla extract in a bowl.
• Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
• Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
• Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

MAGIC LAYER JELLO DESSERT

Steps:

• Pour boiling water into blender.
• Add gelatin.
• Cover and blend at low speed until gelatin is completely dissolved; about 30 seconds.
• Combine cold water and ice cubes to make 1 1/4 cups.
• Add to gelatin and stir until ice is partially melted.
• Then add whipped topping; Blend at high speed for 30 seconds.
• Pour into dessert glasses.
• Chill about 30 minutes.
• Dessert layers as it chills.
• Garnish with additional whipped topping, fresh fruit, and mint leaves if desired.
• **Foran added affect, tilt glasses slightly while chilling for angled layers.