Archives for category: Cool Whip

Skinny Mini Confetti Cupcakes

Using just 2 ingredients, you can enjoy a sweet mini-cupcake snack, even when you’re eating light! Each cupcake has just 40 calories and less than 1 gram of fat.

Skinny Mini Confetti Cupcakes - just diet soda and cake mix from a box! Only 40 calories each and less than 1 gram of fat.

Skinny Mini Confetti Cupcakes

  • Servings: 60 mini cupcakes
  • Difficulty: easy
  • Print


  • 1 Box Confetti Cake Mix
  • 12 oz. Sprite Zero (or any diet lemon-lime soda)
  • optional: icing, frosting, or Cool Whip


In a mixing bowl, combine cake mix and Sprite Zero, stirring to combine.

Pour batter into lined (or greased) mini cupcake pans.

Bake at 350°F for 15 mins, or until a toothpick inserted in the center of a cupcake comes out clean.

Let cool (optional: add frosting, icing, or Cool Whip) and serve.

Two Ingredient Cupcakes - just cake mix and diet soda - makes 60 cupcakes and they are only 40 calories each!

Estimated Nutrition Information for 1 unfrosted cupcake:

  • 42 calories
  • 0.8 g fat
  • 8.4 g carbs
  • 0.2 g fiber

Skinny Mini Confetti Cupcakes - just diet soda and cake mix from a box! Only 40 calories per cupcake.

mini cupcake pan

mini cupcake liners

The hubby’s birthday fell on the weekend of July 4 this year, so I went all out (calorie- and sugar- wise) on an ice cream cake to celebrate his day of turning the big 3-5.

Inspired by a recipe from I ended up with this crazy, cold, candy-filled, fattening, sugar-coma-inducing concoction.

Calorie count: Infinite (lol). Deliciousness factor: Off the charts.

candy shop ice cream cake


  • 2 flavors of ice cream (1 quart each). I used chocolate chip cookie dough, and chocolate.
  • 1/4 c. milk
  • Kit Kat candy bars (I used approximately 40)
  • 1 tub Cool Whip, thawed enough to spread
  • 1 package Oreo cookies
  • 1/2 c. M&M candies
  • parchment paper
  • 9-in springform pan


  • Remove both ice creams from the freezer and let melt so they are soft enough to stir.
  • While waiting on ice cream, combine 24 Oreo cookies and milk in a food processor, which will be the bottom layer for the crust.
  • Coat springform pan with non-stick spray, then place Kit Kat bars upright all around the side of the pan. Place bars as close as possible to each other, with “Kit Kat” facing outward.
  • Cut a piece of parchment paper into the same size circle as the size of the bottom of the pan. Line the bottom of the pan with the paper then press the Oreo crust evenly on top of it.
  • Place in the freezer for 10 minutes.
  • Spread one kind of ice cream evenly over the Oreo crust, then put back in the freezer for 10 minutes.
  • Spread the second ice cream over the crust, and place in freezer for 10 minutes.
  • Top with Cool Whip as frosting, then sprinkle M&Ms on top. I added an Oreo, and you could also put Oreo crumbles on top too.
  • Return cake to freezer for 8-10 hours, or overnight, to set.
  • Remove from freezer 10 minutes prior to serving. Remove the springform ring, then slice cake, and serve.

line spring form pan with Kit Kat

blend Oreos and milk in food processor

Oreos + Milk = Crust

line bottom of pan with parchment paper

Oreo crust

3 layers on top of crust: ice cream, more ice cream, then Cool Whip

1st layer of ice cream

2nd layer of ice cream

frost with CoolWhip and top with candy

remove spring form ring before slicing

candy shop ice cream cake

candy shop ice cream cake

July 2014  – Here we are again, another birthday for the hubs! Last year’s ice cream cake was such a hit I made one again. Since we celebrated on the 4th of July, I used just red and blue M&Ms on top for a patriotic theme…

Candy Shop Ice Cream Cake: crust of Oreos, Kit Kat bars all around, 2 kinds of ice cream, top with Cool Whip and candies. Use different colors of MandMs for different themes!

Poke Cake Recipe

Want to know which dessert reminds me of summer every time I eat it? Poke Cake: white cake with stripes of Jell-O inside and clouds of Cool Whip on top. There’s something about seeing that old silver cake pan covered with foil inside the fridge that makes my mouth water.

Poke Cake


  • 1 pkg. white cake mix + the ingredients listed on the box
  • 1 c. boiling water
  • 1 pkg. (3 oz.) strawberry gelatin
  • 1/2 c. cold water
  • 1 tub thawed Cool Whip


Prepare and bake cake in a 13×9″ pan according to directions on the box.

Cool cake in pan 15 min. Pierce cake with large fork, toothpick, end of a wooden spoon, etc at 1/2″ intervals.

Add boiling water to gelatin in small bowl and stir 2 min. or until completely dissolved. Stir in cold water then pour over cake. Whenever I pour the gelatin on it looks like there is too much and I’m flooding the cake. Just go with all of it, trust me, lol.

Refrigerate 3 hrs then frost with Cool Whip.

Refrigerate 1 hour. Serve chilled.

Delicious icebox poke cake recipe - just box cake, Jell-O, and Cool Whip.

recipe adapted from Kraft

Note: I guess Cool Whip is not available in the U.K. or Australia. Bummer! I have NOT tried the following recipe (which is from but it sounds like you can make homemade Cool Whip! If anyone tries this, please let me know how it turns out. 🙂

Homemade Cool Whip


1/4 c. cold water
1 tsp. unflavored gelatin
1/2 tsp. cream of tartar
1 3/4 c. whipping cream
3 Tbs. sugar
1 tsp. vanilla


Pour water into small saucepan. Sprinkle gelatin over water, and let it sit for 2-3 mins. Place pan over med-low heat and stir until gelatin dissolves. Remove from heat and let cool.
Once gelatin mixture has cooled, place 1 Tbs of whipping cream and cream of tartar in a small ziplock bag. Seal bag and shake until cream of tartar has dissolved completely and there are no lumps.
Pour cream of tartar mixture into a large mixing bowl along with the rest of the whipping cream and the sugar.
Beat with a hand mixer or stand mixer on medium speed for about 2 mins. Once cream mixture begins to slightly thicken, slowly pour in gelatin-water while mixing. Add vanilla. Continue to mix until the cream is thick and smooth.