Cool whip really adds a fluffy quality to desserts. For something light and creamy try a fluff recipe like this one that ...

My mom used to add COOL WHIP to our pudding and JELLO to give them a little something extra, and that evolved into one of our ...

Cover with cling film and leave to stand in a cool place for 24 hours. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom ...

Scrape the hot pudding into the crust and level it with one or two strokes of the spatula. Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least ...

Don't overfill your pie; it should come up to a centimeter or so below the top or the filling is likely to leak as it bubbles up during cooking. Let any fillings cool completely before adding them ...

Jamie Eskelson of Jamie Cooks it Up gives us a beautiful option for a fall or even Thanksgiving dessert if you’re not into ...