Thursday, February 7, 2013
Cool Whip was introduced in 1967 and was invented by William A. Mitchell, a food chemist at General Foods Corporation, who was trying to create a whipped cream-like product that could be frozen and kept in the refrigerator in the home
Cool Whip is generally considered non-dairy because it does not contain cream, milk or lactose. It does, however, contain casein, a milk derivative
Cool Whip now comes in an aerosol spray, like traditional whipped cream, so consumers can easily top their ice cream and desserts
This whipped-cream substitute is cheaper than the real thing, keeps longer in a resealable container, requires no whipping and has fewer calories. Within three months, it was at the top of the whipped-topping market.
1 can cherry pie filling
1 can crushed pineapple
1 lg. pkg. Cool Whip
1 pkg. shredded cheese
1/2 pkg. marshmallows
1 c. pecans
1 can sweetened condensed milk
Mix all ingredients and let set overnight.
This dessert may have an unusual name, but it's still delicious. The pretzel crust and sweet raspberry filling creates a fantastic sweet and salty flavor profile that everyone will love.
2 cups crushed pretzels
1 1/2 sticks of butter or 3/4 cup
8 ounces cream cheese
1 1/2 cups sugar
2 cups Cool whip
2 4-ounce packages raspberry Jell-O
2 8-ounce packages frozen raspberries, thawed
2 cups boiling water
Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
Cream together cream cheese and 1 cup sugar. Fold in Cool whip. Spread over the pretzel crust.
Mix together boiling water and raspberry jello. Add thawed raspberries. Let stand for 20 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.
Posted by Palmer at 4:12 PM