Cool Whip

Ingredients needed for Lemon Sunshine Mother's Day Cake: 1 pkg. white cake mix, (2) 3 oz pkgs. lemon Jello, 2 cups boiling water and 16 oz. container Cool Whip, regular.

Prepare the white cake mix as directed on the package. Bake the cake in 2 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes, or until done. Cool in pans for 15 minutes. Poke the cake layers with a fork at 1/2-inch intervals. Do not remove from cake pans. Dissolve the two packages of Jello separately, each in 1 cup of boiling water. Pour each portion of Jello liquid over a single layer. Chill cakes in their pans for 4 hours. Unmold one layer, and place it on a dish. Top with around 1 cup of Cool Whip. Spread it out evenly. Unmold the second layer, and place it on top of the first. Frost the sides and the top with Cool Whip. Garnish with lemon slices.

In this video a Kraft Kitchen Food Expert make Strawberry Pretzel Squares. Preheat your oven to 350 degree. First finely crush a bunch of pretzel in a large plastic bag with a rolling pin. Measure out 2 cups of crushed pretzels into bowl, add 1/4 cup sugar and 2/3 cups of melted butter. Blend together so all the pretzels are coated. Put into 13X9 inch glass baking dish and press into the bottom of the pan. Bake crust for 350 degree for 10 minutes. While crust is baking make the fluffy cream cheese layer by taking 1 1/2 packages of soften cream cheese, 1/4 cup sugar, 2 tablespoons of milk and use electric mixer until well blended. Stir in 1 cup of thawed Cool Whip whipped topping. When crust is cool, spread cream cheese and cool whip mixture over crust. Put into refrigerator. Prepare in a bowl 1- 6 ounce package of Jell-o strawberry flavored gelatin, add 2 cups of boiling water, stir 2 minutes until all of the Jell-o is dissolved, then add 1 1/2 cups of cold water. Refrigerate 1 1/2 hours or until thickened. Stir in 4 cups of sliced strawberries into gelatin and spread over cream ...

You can make Cheesecake Parfait up to four hours before serving and store in the refrigerator. For 8 parfaits wash, dry and slice 1 1/2 cups of your favorite fresh mixed berries. Next coarsely chop 24 vanilla wafers. To make cream cheese filling bring a 8 ounce package of cream cheese to room temperature or soften in microwave on high for 10-15 seconds. Next beat cream cheese with mixer until creamy. Gradually beat in 1 1/2 cups of cold milk, add a 3. 4 ounce package of Jello instant vanilla pudding and mix well. Next whisk in 1 cup of Cool Whip. To build your parfaits choose 8 glasses and start with vanilla wafer crumbs in bottom, then add berries. Add pudding mixture, use a plastic bag with a small corner cut off to pipe the mixture in the glasses. Repeat layers until you reach the top of glass, finish off with a dollop of Cool Whip.