25+ Easy Recipes Using Cool Whip

What is Cool Whip?

Cool Whip is a frozen whipped topping from Kraft Heinz. You’ll find it in the freezer aisle in a plastic tub, usually 8 or 16 ounces. It’s lightly sweet and has a mild vanilla flavor.

It isn’t the same thing as whipped cream. Whipped cream is just heavy cream and sugar, so it’s richer, but it deflates pretty fast. Cool Whip has oils and stabilizers in it, so it holds its shape for days. That’s why I reach for it with make-ahead desserts, because a pie topped with Cool Whip still looks great the next day.

The canned whipped cream in the dairy aisle won’t work as a swap. It’s too airy to fold into anything and it melts quickly.

How Much Cool Whip Is in a Tub?

An 8-ounce tub holds about 3 cups, and a 16-ounce tub holds about 6 cups. Most of my recipes use one 8-ounce tub.

How to Thaw Cool Whip

The easiest way to thaw Cool Whip is in the fridge. Move the tub from the freezer to the fridge about 4 hours before you need it. I usually do it the night before so it’s ready when I am.

Don’t thaw it in the microwave. It melts unevenly and turns runny, and it won’t fluff back up after that.

How to Thaw Cool Whip Quickly

I forget to move Cool Whip to the fridge more often than I’d like to admit. When that happens, these are the quick ways I thaw it.

• Scoop and spread (about 20 to 30 minutes): This is the fastest way. Scoop the frozen Cool Whip into a wide bowl and spread it out a little. It softens a lot faster once it isn’t packed into the tub.
• Cold water bath (about 30 to 45 minutes): Keep the lid on, set the tub in a bowl of cold water, and flip it over halfway through. Don’t use warm water, or the outside will melt before the middle thaws.
• On the counter (about 1 hour): Leave the sealed tub on the counter and give it a gentle stir once it’s soft. I wouldn’t leave it out for more than 2 hours.

If your dessert is going into the freezer anyway, like an icebox pie, it’s okay if the Cool Whip is still a little frozen in the middle. It only needs to be soft enough to fold in without any lumps.

My Best Tips for Using Cool Whip

• I always fold Cool Whip in last with a rubber spatula. Stirring it hard knocks the air out and it ends up flat.
• Keep the mixer away from it. Beating Cool Whip breaks it down and makes it soupy, so mix everything else first and fold it in by hand.
• Make sure crusts, cakes, and fillings are completely cool before you add Cool Whip. It melts on anything warm.
• Most Cool Whip desserts get better after a few hours in the fridge because the texture sets up and the flavors blend together.
• At a party, don’t leave a Cool Whip dessert out for more than 2 hours. If it’s hot outside, set it on a tray of ice.
• For baked recipes like Cool Whip cookies, the Cool Whip needs to be fully thawed so it mixes evenly into the batter.

How to Store and Freeze Cool Whip

Once it’s thawed, keep Cool Whip in its tub with the lid on tight. It lasts about 2 weeks in the fridge, but always check the date on the tub too.

An unopened tub stays good in the freezer until the date printed on it. I always keep one or two in there for last-minute desserts!

You can also put thawed Cool Whip back in the freezer. The texture stays pretty much the same, which makes it even easier to work with.

Pies and icebox desserts made with Cool Whip freeze really well. Cover them tightly and freeze them for up to 1 month. Let them sit on the counter for 10 to 15 minutes before slicing so they’re easier to cut.

Substitutions and Easy Flavor Ideas

If you run out of Cool Whip, you can make your own. Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form. That makes about 2 cups. I add 1 tablespoon of instant vanilla pudding mix while it whips so it holds its shape almost as long as Cool Whip does.

If you want something lighter, Cool Whip Lite and Sugar Free work in most of my recipes. They’re a little softer but still fold in nicely.

It’s also really easy to change up the flavor. Here are a few of my favorite ways:

• Fold in a few tablespoons of instant pudding mix, like chocolate, cheesecake, or pistachio.
• Stir in a spoonful of Jell-O powder for a fruity pink topping.
• Mix in cocoa powder for an easy chocolate topping.
• Fold in peanut butter or Nutella to make a creamy dip.
• Add some lemon zest or a splash of almond extract.

Cool Whip FAQs

Is Cool Whip dairy free?

No, it isn’t. Original Cool Whip has skim milk and light cream in it.

Can I use Cool Whip as frosting?

Yes! It works really well on sheet cakes and cupcakes that stay in the fridge. If you want a thicker frosting, fold it into instant pudding that’s been mixed with milk.

Why did my Cool Whip get runny?

It was probably thawed too fast, mixed too hard, or added to something that was still warm. Thaw it in the fridge and gently fold it in at the very end.

How long does a Cool Whip dessert last?

Most Cool Whip desserts last 3 to 4 days covered in the fridge.

Can I swap whipped cream for Cool Whip in a recipe?

You can, but I’d stabilize it first with a little instant pudding mix. Plain whipped cream deflates and gets watery after a day in the fridge.