Dream Whip Recipes
Jacqueline Said:dream whip cake recipes?
We Answered:Hi Preppygirl!
There is only one recipe on the entire web for a flag cake where you bake your own cake and use Dream Whip, so I'm crossing my fingers that this is the one you were looking for. If not, maybe you could use it instead. Do you remember whether you bought a cake (like the other recipe here) or whether you used a boxed cake mix? Anyway, here's the recipe using a boxed cake mix:
AMERICAN FLAG CAKE
Makes 12 servings
1 BOX (8 1/2 oz.) white cake mix
1 envelope Dream Whip whipped topping mix, dry
1/2 tsp baking powder
1 c cold water, cold
1/2 c egg whites
1 tbsp vegetable oil
1 tsp pure vanilla extract
3 ozs strawberry gelatin powder
1/2 c boiling water
3 ozs fat-free vanilla pudding mix
1 1/2 c skim milk
1 1/2 env Dream Whip whipped topping mix, prepared (3 cups)
1 1/2 c fresh strawberries, sliced
1 c fresh or frozen blueberries, divided
1/2 c miniature marshmallows
1. Preheat oven to 350.
2. Prepare a 13 x 9" pan with cooking spray and flour; set aside.
3. In a mixing bowl, combine cake mix, dry whipped topping mix, and baking powder.
4. In another mixing bowl, combine water, egg whites, oil, and vanilla extract.
5. Mix dry ingredients with wet ingredients just until moistened.
6. Bake for 25 minutes or until golden brown.
7. Remove from pan; cool completely on wire rack over sheet of waxed paper.
8. Poke cake using fork at one inch intervals.
9. Dissolve gelatin in boiling water; slowly drizzle over cake to allow gelatin to seep into holes.
10. Chill one hour.
11. Prepare pudding according to package directions using one and half cups milk; fold in one cup prepared topping and half cup blueberries.
12. Split cake horizontally in half.
13. Fill with pudding mixture. Spread remaining prepared topping over top and sides of cake.
14. Arrange strawberries and remaining blueberries on cake to resemble a flag; place marshmallows around edge.
Good luck, and have a great 4th of July! :)
Shane Said:Need jello gelatin and dream whip recipe?
We Answered:Use the proportions on the box (for a small box, 1 cup boiling/1 cold)
You want to chill the jello before folding in the dream whip - - if you are in a rush, substitute one cup of ice cubes for the cold water, when they dissolve you may need to pick out the little left over pieces
Kristin Said:I'm looking for a dream whip recipe with pineapple jello put in a graham cracker crust popular in the '60's.
We Answered:i am trying to think back but my mom made the jello with crushed pineapple according to direction and then when it was set she use the mixer and beat the jello up and then added thepowder dream whip and beat it with the jello and put in shell and in fridge ...that is the best that i can remember but i know it was real fluffy..........
We Answered:here is the kraft website for dream whip recipes..did not see it there..are you sure it is not lucky whip?
here is a recipe..lucky whip and dream whip are about the same thing...this is not the exact recipe that you want but you might like it .It is one of my favorites...
3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)
1 (20oz) (2 Â½ cups) can crushed pineapple
Juice of one lemon
1 cup sugar
1 cup boiling water
1 large angel food cake
2 TBSP. unflavored gelatin
4 TBSP. cold water
1 bag shredded coconut (optional)
maraschino cherries (optional)
Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.
Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.
Line a 13â€ X 9â€ X 2â€ cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.
Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..
***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)
***Note- 1 med fresh coconut yields enough coconut for 2 cakes.
Elyon Kosher unflavored gelatin 2 box/2cakes
Richâ€™s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=> 8 cups whipped + 2 Â½ TBSP vanilla (ie. 2 TBSP and 1 Â½ tsp. vanilla)
Large Cool Whip 16 oz is enough for one cake .
How many cups are in a tub of COOL WHIP Whipped Topping?
Size of TubYield
8 oz.3 cups
12 ounce4 1/2 cups
16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.
Gregory Said:Lemon pie with dream whip recipe?
We Answered:Hi Jen-Jen!
Our minds must be running on the same channel! I LOVE lemon -- my favorite flavor -- and I was just thinking about a lemon meringue pie!
I've found a recipe for a lemon pie using Dream Whip, but I was thinking that if you didn't like it, you could always make the filling of a lemon meringue pie and use Dream Whip for the topping. So, these recipes give you the choice. Both sound delicious, and the lemon filling was rating #1 at a big recipe site. Here are the recipes:
LUSCIOUS LEMON DREAM PIE
10 double graham crackers
1/8 teaspoon cinnamon
3 tablespoons butter
3 ounce package cream cheese softened
1 teaspoon vanilla extract
1 small container frozen whipped topping thawed
1 can lemon pie filling
Mix graham crackers, cinnamon and butter and press into ungreased pie pan.
Beat cream cheese then add vanilla and fold into whipped topping.
Place layer of 1/2 cream mixture on bottom of crust.
Add layer of filling then top with cream mixture.
Top with fine nuts or crushed graham crackers and chill well.
LEMON MERINGUE PIE FILLING
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Happy baking, and good luck! :)
Claire Said:Can I substitute powder coffee creamer or meringue powder for Dream Whip?
We Answered:Umm, I'd say no. Meringue powder would give something consistency. Powdered coffee creamer won't.