My Cool Whip candy has a fluffy nougat filling and a rich chocolate flavor, both inside and out! I make this easy Cool Whip candy with instant pudding and Cool Whip, then coat it with melted chocolate for a beautiful crunch and appearance.
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My Easy Cool Whip Candy Recipe
Making Cool Whip candy was one of my favorite Christmas traditions growing up, and now as a mom of two, I get to enjoy making it with my kids! It’s a tradition that I still look forward to every single year.
My timeless, old fashioned recipe is unbelievably easy to make, so my kids can join in on the fun too. Connor’s favorite part is mixing the pudding and Cool Whip, and Leah is an expert when it comes to dipping the candy into the chocolate coating.Â
Of course, the only thing more fun than making the candy is eating it and sharing it with loved ones! The kids surprised my husband, Ben, with a plate of these candies, and he said they tasted just like 3 Musketeers.
Looking for more Cool Whip recipes? Try my Cool Whip frosting, marshmallow frog eye salad, yogurt fruit dip, pumpkin dip with Cool Whip, or Cool Whip fruit dip next.
Homemade 3 Musketeers Ingredients
- Cool Whip – I use Cool Whip to get the fluffy texture of my recipe. Whipped cream cannot be substituted as it’s not stabilized and will collapse in the recipe. A different whipped topping can work, though.
- Instant chocolate pudding mix – Infuses a delightful chocolate flavor into each bite of the candy treats.
- Chocolate melts – To form a crunchy chocolate coating around each piece of candy. I use milk chocolate for my recipe, but dark chocolate or white chocolate will work just fine too, depending on preference.
How to Make Cool Whip Candy
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the Cool Whip and instant pudding mix to a large bowl. Using a hand mixer, whip the ingredients for several minutes until the mixture is thick and fluffy.
STEP TWO: Line an 8×8 pan with parchment paper, then spread the nougat filling into the 8×8 pan in an even layer. Next, place it into the freezer for 30 to 45 minutes so that it can set.
STEP THREE: Once it is set, remove the nougat filling and cut it into 16 evenly sized pieces. Place back into the freezer to chill.
STEP FOUR: Slowly melt the chocolate in the microwave at ½ power in 30-second intervals for 2 minutes, or until completely melted.
STEP FIVE: Take the nougat filling out and coat them piece by piece in the melted chocolate. Place them on a cooling rack to allow excess chocolate to drip off.
STEP SIX: Once completely done, move them to a lined baking sheet and place them back into the freezer. Allow them to set up for another hour. Serve and enjoy!
Tips for the Best Easy Cool Whip Candy with Instant Pudding
- Handling the nougat gently after mixing keeps it light and fluffy and prevents it from deflating. It’s better to slowly scrape it from the bowl into the prepared pan.
- If the nougat becomes difficult to spread, I spray a piece of parchment paper with nonstick cooking spray and use that to press the nougat to create a flat, even layer.
- Good quality chocolate chips or melts are a must! There aren’t any other flavors for it to hide behind. My personal favorite is Ghirardelli.
- To make the chocolate coating smooth and shiny, I add a ½ tablespoon of coconut oil during the melting process. This gives it the perfect texture, and the coconut flavor is subtle and not overpowering at all.
- I use a fork for steady, mess-free dipping. It helps me lower the frozen filling into the chocolate, then lift it up easily, ensuring an even chocolate coating on all sides of the candy.
Cool Whip Candy Recipe Variations and Substitutions
- To switch up the candy’s taste, I simply swap out the pudding mix. Chocolate pudding mix is my go-to because of how well it pairs with the chocolate coating, but strawberry or vanilla pudding would also work well!
- I sometimes add flavor extracts like peppermint to give the recipe a unique taste. The flavoring can be mixed into the chocolate so that it’s infused in the whole coating. Raspberry and orange are some other popular variations.
- Additional mix-ins add a satisfying texture to the candy. My kids love adding mini M&Ms or crushed Oreos, while I prefer finely chopped nuts or cookie crumbles.
- Chocolate drizzle makes an easy garnish, while a pinch of sea salt gives these a gourmet appearance. The kids love adding rainbow sprinkles! Instead of wasting a piping bag, I just use a fork to drizzle extra melted chocolate over the top.
What to Serve with Cool Whip Candy
My easy Cool Whip candy can be served with a mug of hot chocolate to satisfy any sweet tooth. It also tastes incredible served with a scoop of classic vanilla ice cream!
For a sweet fix that’s light but still delicious, I serve the candy with a side of fresh strawberries or raspberries. The natural sweetness of the fruit pairs so well with the chocolate.
Cool Whip Candy FAQs
How should I store leftover homemade 3 Musketeers?
I transfer my leftover Cool Whip candy to an airtight container or freezer-safe bag with a piece of parchment between layers to separate and prevent sticking. The candy pieces can be stored for up to a month in the freezer, and they’re easy to thaw in the refrigerator once I’m ready to serve.
More Easy Holiday Desserts
- Peanut butter balls
- White trash recipe
- Christmas crack
- Buckeyes recipe
- 3 ingredient pie crust
- Hershey kiss cookies
- Christmas sugar cookies
Easy Cool Whip Candy
Equipment
- 8×8 baking pan
Ingredients
- 8 ounce Cool Whip thawed
- 1 3.9 ounce package instant chocolate pudding
- 11.5 ounces chocolate melts
Instructions
- In a large mixing bowl, add the whipped cream and instant pudding mix. Using a hand mixer, mix the whipped cream and pudding mix for several minutes until it is thick and fluffy.
- Line an 8×8 pan with parchment paper. Spread the nougat filling into the pan. Place it into the freezer for 30-45 minutes to set it up.
- Remove the nougat filling from the pan and cut it into 16 pieces. Place them back into the freezer.
- Take the chocolate melts and slowly melt them in the microwave at ½ power in 30-second intervals for 2 minutes, or until completely melted.
- Take the nougat filling out and piece by piece coat them in the melted chocolate. Place them on a cooling rack to allow excess chocolate to drip. Once completely done, move them to a lined baking sheet and place them back into the freezer.
- Allow them to set up for another hour.
Notes
- Handling the nougat gently after mixing keeps it light and fluffy and prevents it from deflating.
- If the nougat becomes difficult to spread, spray a piece of parchment paper with nonstick cooking spray and use that to press the nougat to create a flat, even layer.
- Good quality chocolate chips or melts are a must! There aren’t any other flavors for it to hide behind. My personal favorite is Ghirardelli.
- To make the chocolate coating smooth and shiny, add a ½ tablespoon of coconut oil during the melting process.
- Use a fork for steady, mess-free dipping. It helps lower the frozen filling into the chocolate, then lift it up easily.
- Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
