Chocolate and peanut butter create one of the richest Cool Whip Desserts in this collection.
Place the chocolate spread, peanut butter, and vanilla in a medium bowl. Mix until smooth and evenly combined.
Add one-third of the thawed whipped topping and stir gently. Fold in the remaining whipped topping until no large white streaks remain.
Add half of the chopped chocolate and peanuts. Fold only until distributed.
Transfer the mixture to a serving bowl. Top it with the remaining chocolate, peanuts, and a light drizzle of chocolate syrup.
Chill for at least 30 minutes.
Best dippers
Serve this variation with:
Chocolate cookies
Graham crackers
Banana slices
Apple slices
Pretzel sticks
Brownie cubes
Vanilla wafers
2. Salted Caramel Peanut Cool Whip Dessert
This variation combines sweet caramel with peanut butter and a touch of salt.
Mix ⅓ cup caramel sauce, peanut butter, and fine salt until smooth.
Fold in one-third of the whipped topping to lighten the mixture, then gently fold in the rest.
Add half of the chopped candy and roasted peanuts.
Spoon the mixture into a serving bowl. Drizzle the remaining caramel over the surface, then add the reserved candy and peanuts. Finish with a tiny pinch of flaky salt if desired.
Avoid adding too much salt, especially when using salted peanuts or salted caramel sauce.
Best dippers
Shortbread cookies
Apple wedges
Pretzels
Chocolate wafer cookies
Vanilla cookies
Brownie pieces
Waffle-cone chips
3. Toasted Coconut Cool Whip Dessert
The toasted coconut version has a creamy, lightly tropical flavour.
Beat the softened cream cheese and powdered sugar until smooth. Add the coconut extract and vanilla.
Stir in one-third of the whipped topping. Gently fold in the remaining whipped topping.
Add ½ cup of the cooled toasted coconut and the optional chopped almonds.
Transfer to a serving bowl and garnish with the remaining toasted coconut.
Spoon the five creamy dessert flavours into separate bowls before chilling and decorating.
How to toast coconut
Place the shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3 to 5 minutes until lightly golden.
Remove it immediately because coconut can go from toasted to burnt very quickly. Cool completely before adding it to the whipped topping.
Best dippers
Coconut cookies
Pineapple pieces
Strawberries
Graham crackers
Vanilla wafers
Almond cookies
Waffle-cone pieces
4. Creamy Lemon Cool Whip Dessert
This bright lemon variation is refreshing after a rich meal.
Beat the softened cream cheese and powdered sugar until smooth. Add the lemon curd, lemon juice, and lemon zest.
Mix until the colour and texture are even.
Fold in one-third of the whipped topping, followed by the remaining amount.
Transfer to a serving bowl and decorate with a small spoonful of lemon curd, extra zest, and optional crushed shortbread cookies.
Chill before serving.
Best dippers
Shortbread cookies
Fresh strawberries
Blueberries
Graham crackers
Vanilla wafers
Madeleine cookies
Small pieces of pound cake
5. Raspberry Cheesecake Cool Whip Dessert
The raspberry version is creamy, fruity, and colourful.
Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth.
Add half of the raspberry preserves and mix until evenly coloured. Fold in the whipped topping gently.
Add the remaining preserves in small spoonfuls and swirl them through the mixture without fully combining them. This creates visible raspberry ribbons.
Carefully fold in some of the fresh raspberries, reserving the best-looking berries for the top.
Transfer to a serving bowl and garnish with the reserved berries and crushed graham crackers.
