Recipe by elina

Recipe by elina Delicious easy recipes made for real life. 🍽️

01/07/2026

4-Ingredient Cherry Swirl Cool Whip Cheesecake Fudge
Creamy Cherry Swirl Cheesecake Fudge with Fluffy Cool Whip Clouds
Ingredients:
2 cups white chocolate chips
1 package (8 oz) cream cheese, softened
1 tub (8 oz) Cool Whip, thawed
1/2 cup cherry pie filling
Directions:
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.
In a large bowl, beat the softened cream cheese until completely smooth.
Fold the melted white chocolate into the cream cheese until fully combined.
Gently fold in the Cool Whip until the mixture becomes light, fluffy, and uniform.
Spread the cheesecake fudge mixture evenly into the prepared pan.
Spoon the cherry pie filling over the top and gently swirl with a knife to create a marbled effect.
Refrigerate for at least 4 hours, or until fully set and firm.
Lift out, slice into squares, and serve chilled.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 165 kcal | Servings: 16 squares

01/06/2026

4-Ingredient Chocolate Peanut Butter Cool Whip Cheesecake Fudge
Ultra-Creamy Chocolate Peanut Butter Cheesecake Fudge with Fluffy Cool Whip Swirl
Ingredients:
1 cup chocolate peanut butter spread
1 package (8 oz) cream cheese, softened
1 tub (8 oz) Cool Whip, thawed
1 cup powdered sugar
Directions:
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
Add the chocolate peanut butter spread and mix until fully combined and glossy.
Gradually mix in the powdered sugar until smooth and thick.
Gently fold in the Cool Whip until the mixture is light, fluffy, and evenly blended.
Spread the fudge mixture evenly into the prepared pan and smooth the top.
Refrigerate for at least 4 hours, or until firm enough to slice.
Lift out and cut into squares. Serve chilled.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 175 kcal | Servings: 16 squares

01/06/2026

4-Ingredient Blueberry Cool Whip Swirl Cheesecake
Creamy Blueberry Swirl Cheesecake with Fluffy Cool Whip Clouds
Ingredients:
1 prepared graham cracker crust (9-inch)
1 package (8 oz) cream cheese, softened
1 tub (8 oz) Cool Whip, thawed
1 can (21 oz) blueberry pie filling
Directions:
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until light, airy, and fully combined.
Spread the cheesecake mixture evenly into the prepared graham cracker crust and smooth the top.
Spoon dollops of blueberry pie filling over the surface.
Use a knife to gently swirl the blueberry filling into the cheesecake to create a marbled effect.
Refrigerate for at least 4 hours, or until fully set and chilled before slicing.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 300 kcal | Servings: 8 servings

01/06/2026

4-Ingredient Blueberry Cool Whip Cheesecake
Silky No-Bake Blueberry Cheesecake with Fluffy Cool Whip Clouds
Ingredients:
1 prepared graham cracker crust (9-inch)
1 package (8 oz) cream cheese, softened
1 tub (8 oz) Cool Whip, thawed
1 can (21 oz) blueberry pie filling
Directions:
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until the mixture is light, airy, and fully combined.
Spread the cheesecake mixture evenly into the prepared graham cracker crust.
Spoon the blueberry pie filling over the top and gently spread into an even layer.
Refrigerate for at least 4 hours, or until fully set and chilled before slicing.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 305 kcal | Servings: 8 serving

01/06/2026

4-Ingredient Blueberry Jello Cool Whip Swirl Cheesecake
Dreamy Blueberry Jello Swirl Cheesecake with Fluffy Cool Whip Clouds
Ingredients:
1 prepared graham cracker crust (9-inch)
1 package (8 oz) cream cheese, softened
1 tub (8 oz) Cool Whip, thawed
1 box (3 oz) blueberry Jello powder
Directions:
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until the mixture is light, airy, and fully combined.
Divide the cheesecake mixture evenly into two bowls.
Sprinkle the blueberry Jello powder into one bowl and gently mix until evenly colored.
Spoon alternating dollops of plain and blueberry cheesecake into the graham cracker crust.
Use a knife to gently swirl the colors together for a marbled effect.
Refrigerate for at least 4 hours, or until fully set and chilled before slicing.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 290 kcal | Servings: 8 servings

01/06/2026

4-Ingredient Chocolate Cool Whip Kiss Cookies
Chocolate Cloud Cool Whip Kiss Cookies
Recipe
Ingredients:
1 box chocolate cake mix
1 tub Cool Whip, thawed (8 oz)
1 large egg
24 chocolate candy kisses, unwrapped
Directions:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, combine the chocolate cake mix, Cool Whip, and egg.
Stir until a thick, sticky chocolate dough forms.
Scoop tablespoon-sized portions and place them onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 9–11 minutes, until cookies are puffed and set but still soft in the center.
Remove from the oven and immediately press one chocolate kiss into the center of each cookie.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 145 kcal | Servings: 24 cookies

01/05/2026

4-Ingredient Blueberry Jello Cool Whip Cookies
Soft & Chewy Blueberry Jello Cool Whip Cloud Cookies
Recipe
Ingredients:
1 box white cake mix
1 tub Cool Whip, thawed (8 oz)
1 large egg
1 box blueberry Jello powder (3 oz)
Directions:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, combine the cake mix, Cool Whip, egg, and dry blueberry Jello powder.
Stir until a thick, sticky dough forms and the color is evenly blended.
Scoop tablespoon-sized portions and place them onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 9–11 minutes, until the edges are set but the centers remain soft.
Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 135 kcal | Servings: 24 cookies

01/05/2026

2-Ingredient Blueberry Cool Whip Candy Bites
Blueberry Cloud Cool Whip Candy Drops
Recipe
Ingredients:
1 tub Cool Whip, thawed (8 oz)
1 cup blueberry pie filling
Directions:
Line a baking sheet with parchment paper.
In a mixing bowl, gently fold the blueberry pie filling into the Cool Whip just until lightly swirled. Do not overmix—visible blueberry streaks should remain.
Using a spoon or small cookie scoop, drop bite-sized portions onto the prepared baking sheet.
Place the tray in the freezer for at least 2 hours, or until the bites are firm.
Once frozen, transfer to an airtight container and keep stored in the freezer.
Serve straight from the freezer for a soft, candy-like texture.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 5 minutes
Kcal: 65 kcal | Servings: 16 bites

01/05/2026

3-Ingredient Blueberry Marshmallow Cool Whip Bites
Blueberry Marshmallow Cloud Cool Whip Bites
Recipe
Ingredients:
1 tub Cool Whip, thawed (8 oz)
1 packet blueberry gelatin powder or blueberry drink mix (3 oz)
1 cup mini marshmallows
Directions:
Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, add the Cool Whip.
Sprinkle the blueberry gelatin powder evenly over the Cool Whip.
Gently fold until the mixture turns a soft lavender-purple and is fully flavored.
Fold in the mini marshmallows carefully to keep the mixture light and fluffy.
Scoop small bite-sized dollops onto the prepared baking sheet.
Refrigerate for at least 2 hours, or until lightly set and fluffy.
Serve chilled.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 5 minutes
Kcal: 75 kcal | Servings: 16 bites

01/05/2026

4-Ingredient Chocolate Cool Whip Swirl Cheesecake
Chocolate Velvet Cloud Swirl Cheesecake
Recipe
Ingredients:
1 prepared graham cracker pie crust (9-inch)
1 package cream cheese, softened (8 oz)
1 tub Cool Whip, thawed (8 oz)
1/2 cup chocolate syrup or chocolate sauce
Directions:
In a medium mixing bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until light, fluffy, and fully combined.
Spoon the cheesecake mixture into the prepared graham cracker crust and smooth the top evenly.
Drizzle the chocolate syrup over the surface of the cheesecake.
Use a knife or skewer to gently swirl the chocolate into the cheesecake, creating visible ribbons without overmixing.
Refrigerate for at least 4 hours, or until fully set.
Slice and serve chilled.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 320 kcal | Servings: 8 servings

01/05/2026

4-Ingredient Chocolate Cool Whip Cheesecake Swirl Fudge
Ultra-Creamy Chocolate Cool Whip Cheesecake Swirl Dream Fudge
Ingredients:
8 oz cream cheese, softened
1 tub Cool Whip, thawed
2 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
Directions:
Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until light, fluffy, and fully combined.
Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Fold about 1½ cups of the melted chocolate into the cheesecake mixture until fully blended.
Stir the cocoa powder into the remaining melted chocolate to create a darker chocolate swirl.
Spread the cheesecake fudge mixture evenly into the prepared pan.
Drizzle the dark chocolate mixture over the top and gently swirl with a knife.
Refrigerate for at least 3 hours, or until firm.
Lift out, slice into squares, and serve chilled.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 3 hours 15 minutes
Kcal: 140 kcal | Servings: 16 pieces

01/04/2026

4-Ingredient Chocolate Cool Whip Cheesecake Bars
Ultra-Creamy Chocolate Cool Whip Cheesecake Dream Bars
Ingredients:
1 prepared chocolate cookie crust, pressed into an 8×8-inch pan
8 oz cream cheese, softened
1 tub Cool Whip, thawed
1½ cups semi-sweet or milk chocolate chips, melted and slightly cooled
Directions:
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
Press the chocolate cookie crust firmly into the bottom of the prepared pan.
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
Gently fold in the Cool Whip until light, fluffy, and fully combined.
Slowly fold in the melted chocolate until the mixture is silky and uniform.
Spread the cheesecake mixture evenly over the crust and smooth the top.
Refrigerate for at least 4 hours, or until fully set and firm.
Lift from the pan, slice into bars, and serve chilled.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 325 kcal | Servings: 9 bars

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Lynbrook, NY
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+15168874232

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