All right. Those of you who know me well (actually if you know me at all this will come as no surprise) know that cooking is definitely not my strong suit. In fact, I really don’t like it much at all.
Yes, I can follow a recipe and make a perfectly edible, if not even downright tasty, meal, but I just don’t like doing it. It’s time-consuming, I don’t know how to cook without a recipe or substitute measurements or ingredients in my head, and I always say if you want to torture me, make me chop something. Plus, if you can keep a secret, I’m actually kinda lazy. There, now you know.
BUT!
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There are certain dishes that I absolutely love, and I know that if I don’t get my mom to come up and make them for me I’ll either have to make them myself (oh the horror!) or never get to eat them. R is an amazing cook and loves to do it, so in that respect I am extremely lucky (and yes, i know it!). But he’s not much of a sweets guy, so we are plenty covered in the meat and veggies categories.
However, I need to satisfy my sweet tooth fairly regularly, so if I want dessert I’m usually on my own. Now that’s where this post comes in…
There is one dessert that ranks near the top of my list of favorites, and it’s so ridiculously easy even I can make it. And I have. On more than 1 occasion!
So today I’m going to share the secret to “COOL WHIP Whipped Topping Tapioca Jell-O” with you. Hooray!
Ingredients:
- 1 – 8 oz. tub of COOL WHIP Whipped Topping
- 4 – 4 oz. packages of vanilla tapioca pudding
- 1 – 6 oz. package of Jell-O (i prefer cherry, but i can’t always find it in the big package so often end up using strawberry. but whatever flavor you like best will work, pink or not.)
- fruit (optional. i like to use mandarin oranges and maraschino cherries, as you’ll see below.)
Mix the packages of tapioca and Jell-O in a large sauce pan with 6 cups water.
Bring to a boil and boil 2-3 minutes. (i like to stir pretty constantly so the tapioca doesn’t start to stick to the pan)
Cool for a few minutes, then add in the COOL WHIP.
Pour the mixture into a 9×13 dish. (you can use any size/shape pan you would like. i just always go for the 9×13 because we have a couple of them and i know it won’t overflow.)
Chill until firm, then place fruit on top if desired. (i always add the fruit after it’s chilled for awhile, just so it doesn’t sink into the dessert. but fruit mixed in would probably be pretty good too. totally up to you.)
There you have it! A super simple, incredibly delicious COOL WHIP dessert that works well for any occasion – a full-on 30 person BBQ or an everyday dessert for your fam. And it’s pretty easy on the waistline too. Plus, if I can make it, you can probably make it with your eyes closed and 1 arm tied behind your back.
Bon appetit!
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