18 Easy 2 Ingredient Cool Whip Recipes for Dessert Lovers

Got a sweet tooth but short on time? These 18 Easy 2-Ingredient Cool Whip Desserts are here to save the day! Whether you’re craving something fruity, chocolatey, or just downright indulgent, these no-fuss recipes prove that delicious treats don’t need a laundry list of ingredients. Whip up magic in minutes—your dessert game is about to get a whole lot simpler (and tastier!). Let’s dive in!

Cool Whip and Strawberry Jelly Parfait

This dreamy, no-bake parfait layers fluffy Cool Whip with sweet strawberry jelly for a dessert that feels fancy but takes just minutes to throw together.

Ingredients:

• 1 (3.4 oz) package instant vanilla pudding mix
• 1 1/2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup strawberry jelly (or jam), slightly warmed
• 1 cup fresh strawberries, sliced
• 1/2 cup graham cracker crumbs

Instructions:

1. In a large bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes to set.
2. Gently fold in half of the Cool Whip (4 oz) until fully combined.
3. In four glasses or bowls, layer: 2 tbsp graham cracker crumbs, 1/4 cup pudding mixture, 2 tbsp strawberry jelly, and a few strawberry slices. Repeat layers once more.
4. Top each parfait with remaining Cool Whip and a final sprinkle of graham cracker crumbs.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The contrast between the creamy pudding, tart jelly, and crunchy crumbs makes every spoonful irresistible—perfect for impressing guests without breaking a sweat.

Tip: For a fun twist, swap the strawberry jelly for raspberry or blueberry, and use matching fresh fruit!

Chocolate Cool Whip Dip

This dreamy, no-bake dip is like a fluffy chocolate mousse you can dunk fruit, cookies, or even a spoon into—no judgment here!

Ingredients:

• 1 (8 oz) tub Cool Whip, thawed
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 cup whole milk
• 1/2 cup mini chocolate chips
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the instant chocolate pudding mix and 1 cup whole milk until smooth and slightly thickened, about 2 minutes.
2. Gently fold in the thawed Cool Whip and 1 tsp vanilla extract until fully combined (don’t overmix—keep it airy!).
3. Stir in 1/2 cup mini chocolate chips, reserving a few for garnish if desired.
4. Chill for at least 1 hour before serving to let the flavors meld. The dip will thicken as it sits.

The magic? This dip stays light as a cloud but packs serious chocolate intensity—perfect for impressing guests without breaking a sweat.

Tip: For a fun twist, swap the chocolate pudding for cheesecake-flavored and fold in crushed Oreos!

Cool Whip and Oreo Truffles

These no-bake truffles are the ultimate crowd-pleaser—creamy, chocolatey, and ridiculously easy to make with just three ingredients!

Ingredients:

• 1 (14.3 oz) package Oreo cookies (regular, not Double Stuf)
• 1 (8 oz) tub Cool Whip, thawed
• 12 oz semi-sweet or dark chocolate chips

Instructions:

1. Crush the entire package of Oreos into fine crumbs (filling included) using a food processor or zip-top bag and rolling pin.
2. In a large bowl, fold the Oreo crumbs into the thawed Cool Whip until fully combined. The mixture will be thick but sticky.
3. Scoop tablespoon-sized portions and roll into balls. Place on a parchment-lined baking sheet and freeze for 30 minutes.
4. Melt the chocolate chips in 30-second intervals in the microwave, stirring until smooth. Dip each chilled truffle into the chocolate, letting excess drip off, then return to the baking sheet.
5. Chill for 15 minutes until the chocolate sets. Serve cold or store in the fridge for up to a week.

The magic here? The Cool Whip keeps these truffles light as air, while the Oreo filling adds extra richness—no cream cheese required!

Tip: For a festive twist, sprinkle with crushed Oreos or sea salt before the chocolate sets.

Cool Whip and Lemon Pie Filling Dessert

This dreamy, citrusy dessert is like sunshine in a bowl—light, fluffy, and impossibly easy to whip up for last-minute guests or weeknight cravings.

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 (3.4 oz) box instant lemon pudding mix
• 1 cup cold water
• 1 (8 oz) tub Cool Whip, thawed
• 1 (6 oz) pre-made graham cracker pie crust
• 1 tsp lemon zest (optional, for garnish)

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, lemon pudding mix, and cold water for 2 minutes until thickened.
2. Gently fold in the Cool Whip until fully combined (no streaks remaining).
3. Spoon the mixture into the graham cracker crust and smooth the top with a spatula.
4. Chill for at least 3 hours (or overnight) until set. Sprinkle with lemon zest before serving.

The magic here? The pudding mixture firms up just enough to slice neatly, but keeps that airy, mousse-like texture that melts on your tongue.

Tip: For extra tang, swap the water for cold lemonade—just reduce the sweetened condensed milk by 2 tbsp to balance it out.

Cool Whip and Banana Pudding

This no-bake dessert is a nostalgic crowd-pleaser—creamy, fluffy, and packed with layers of banana goodness. Perfect for potlucks or lazy Sundays!

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafer cookies

Instructions:

1. In a large bowl, whisk together the instant vanilla pudding mix and 2 cups cold milk for 2 minutes until thickened. Let sit for 5 minutes to set.
2. Gently fold in the thawed Cool Whip until fully combined.
3. In a trifle dish or 9×9-inch pan, layer half the vanilla wafers, half the sliced bananas, and half the pudding mixture. Repeat layers.
4. Cover and refrigerate for at least 2 hours (or overnight) to soften the cookies.

The magic happens as the wafers soak up the pudding—transforming into a cake-like texture while the bananas stay tender. Serve chilled for the best bite!

Tip: For extra flair, crush a few extra wafers and sprinkle on top just before serving.

Cool Whip and Cherry Pie Filling Delight

Cool Whip and Cherry Pie Filling Delight

This no-bake dessert is a dreamy, creamy treat that comes together in minutes—perfect for potlucks or when you need a sweet fix without the fuss.

Ingredients:

• 1 (21 oz) can cherry pie filling
• 1 (8 oz) tub Cool Whip, thawed
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 (9 oz) box graham cracker crumbs (about 2 cups)
• ½ cup unsalted butter, melted

Instructions:

1. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9×13-inch dish to form the crust.
2. In a large bowl, whisk together sweetened condensed milk and 1 tsp vanilla extract until smooth. Gently fold in Cool Whip until fully incorporated.
3. Spread the creamy mixture evenly over the crust, then top with cherry pie filling, swirling slightly for a marbled effect.
4. Chill for at least 2 hours (or overnight) until set. Slice and serve cold.

The contrast between the fluffy cream layer and the tart cherries makes every bite irresistible—plus, it’s impossibly easy to customize with other pie fillings!

Tip: For a crunchier texture, toast the graham cracker crumbs with the butter in a skillet for 2–3 minutes before pressing into the pan.

Cool Whip and Graham Cracker Layered Dessert

This no-bake treat is like a fluffy, creamy hug in dessert form—perfect for potlucks or lazy summer evenings when you crave something sweet without the fuss.

Ingredients:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (16 oz) tub Cool Whip, thawed
• 1 (21 oz) can cherry pie filling (or flavor of choice)

Instructions:

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9×13-inch dish. Chill for 10 minutes.
2. Prep the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half the Cool Whip until no streaks remain. Spread over the crust.
3. Layer & chill: Spoon the remaining Cool Whip over the cream cheese layer, then top with pie filling. Refrigerate for at least 4 hours (or overnight) to set.

The magic here? The layers stay distinct but melt together with every bite—creamy, crunchy, and just sweet enough. Plus, it’s endlessly adaptable with different pie fillings or fresh fruit!

Tip: For clean slices, dip your knife in warm water before cutting.

Cool Whip and Pistachio Pudding Mix

This dreamy, no-bake dessert is like a fluffy cloud of pistachio goodness—perfect for potlucks or when you need a sweet fix in minutes.

Ingredients

• 1 (3.4 oz) box instant pistachio pudding mix
• 1½ cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• ½ cup crushed graham crackers (optional topping)

Instructions

1. In a large bowl, whisk together the pistachio pudding mix and cold milk for 2 minutes until thickened.
2. Gently fold in the thawed Cool Whip until fully combined and no streaks remain.
3. Divide into serving cups and chill for at least 1 hour (or up to 4 hours for firmer texture).
4. Sprinkle with crushed graham crackers just before serving for a buttery crunch.

The magic here? The pudding mix infuses every bite with nostalgic pistachio flavor, while the Cool Whip keeps it impossibly light. It’s like a retro dessert remade for modern cravings.

Tip: For a fun twist, layer it with fresh raspberries or drizzle with melted white chocolate.

Cool Whip and Pineapple Fluff

This dreamy, no-bake dessert is like sunshine in a bowl—light, creamy, and bursting with tropical flavor. Perfect for potlucks or when you need a sweet fix in minutes!

Ingredients:

• 1 (20 oz) can crushed pineapple, undrained
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups Cool Whip, thawed
• 1 cup mini marshmallows
• 1/2 cup shredded sweetened coconut (optional)

Instructions:

1. In a large bowl, whisk together the crushed pineapple (with juice) and vanilla pudding mix until smooth and slightly thickened, about 1 minute.
2. Gently fold in the Cool Whip until fully combined, then stir in the mini marshmallows and shredded coconut (if using).
3. Cover and refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld and the fluff set.

The magic here? The pineapple juice thickens the pudding without milk, making it extra fruity and lusciously light. Serve chilled with a sprinkle of toasted coconut for crunch!

Tip: For a fun twist, layer the fluff with graham crackers in a trifle dish for a no-bake “pineapple lasagna.”

Cool Whip and Peanut Butter Dip

This dreamy Cool Whip and Peanut Butter Dip is like a fluffy cloud of sweetness—perfect for dunking fruit, cookies, or just eating by the spoonful!

• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

1. In a large bowl, beat the peanut butter, powdered sugar, vanilla extract, and salt with a hand mixer until smooth (about 1 minute).
2. Gently fold in the Cool Whip with a spatula until fully combined, being careful not to deflate the fluffiness.
3. Chill for at least 30 minutes before serving to let the flavors meld.

The magic here is the contrast—creamy peanut butter meets airy Cool Whip for a dip that’s rich but never heavy. Serve with apple slices for a snack that disappears fast!

Tip: For extra crunch, sprinkle chopped peanuts on top right before serving.

Cool Whip and Blueberry Pie Filling Dessert

This no-bake dessert is a dreamy, creamy crowd-pleaser—perfect for potlucks or lazy summer days when you crave something sweet without the fuss.

Ingredients:

• 1 (21 oz) can blueberry pie filling
• 1 (8 oz) tub Cool Whip, thawed
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 (9-inch) graham cracker pie crust
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a large bowl, gently fold together the blueberry pie filling, Cool Whip, sweetened condensed milk, and 1 tsp vanilla extract until fully combined.
2. Spoon the mixture into the graham cracker crust, smoothing the top with a spatula.
3. Chill in the refrigerator for at least 4 hours (or overnight) to set.
4. Garnish with fresh mint leaves just before serving, if using.

The magic here is in the contrast—the velvety filling against the crisp crust, with bursts of juicy blueberries in every bite. It’s like a pie and a pudding had the best possible love child.

Tip: For extra texture, sprinkle crushed graham crackers or toasted sliced almonds on top before chilling.

Cool Whip and Raspberry Jelly Roll

This light and airy jelly roll is a nostalgic treat with a fluffy Cool Whip filling and sweet-tart raspberry jam—perfect for summer potlucks or a fuss-free dessert.

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup seedless raspberry jam
• 1 1/2 cups Cool Whip, thawed
• Powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs and 3/4 cup granulated sugar on high for 4–5 minutes until pale and thick. Mix in 1 tsp vanilla extract.
3. Gently fold in 3/4 cup flour, 1 tsp baking powder, and 1/4 tsp salt until just combined. Spread batter evenly into the prepared pan.
4. Bake for 10–12 minutes until the cake springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake and towel together from the short end. Cool completely.
5. Unroll cake, spread 1/2 cup raspberry jam evenly over the surface, then top with 1 1/2 cups Cool Whip. Re-roll gently (without the towel), wrap in plastic, and chill for 1 hour before slicing.

The magic here? The cake stays impossibly soft thanks to the roll-and-cool method, while the jam and Cool Whip create a creamy, fruity swirl in every slice.

Tip: For clean cuts, chill the rolled cake for 30 extra minutes and use a serrated knife dipped in hot water.

Cool Whip and Coconut Macaroon Bites

These Cool Whip and Coconut Macaroon Bites are the perfect no-bake treat—light, fluffy, and packed with tropical coconut flavor in every bite!

• 1 (8 oz) tub Cool Whip, thawed
• 2 cups sweetened shredded coconut
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips (optional, for drizzling)

1. In a large bowl, fold together the Cool Whip, shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
2. Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to drop rounded mounds of the mixture onto the sheet. Freeze for 1 hour, or until firm.
3. If using chocolate, melt the chocolate chips in 30-second intervals in the microwave, stirring until smooth. Drizzle over the chilled bites.
4. Return to the freezer for 10 minutes to set the chocolate, then serve cold.

The magic here? The Cool Whip keeps these bites airy and melt-in-your-mouth tender, while the coconut adds just the right chew. They’re like little clouds of paradise!

Tip: For extra texture, toast the coconut lightly before mixing—just spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring once.

Cool Whip and Chocolate Mousse

This dreamy, no-bake mousse is light as air but rich with chocolate flavor—perfect for when you need a quick dessert that feels fancy.

Ingredients:

• 1 (3.9 oz) box instant chocolate pudding mix
• 1 1/2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup mini chocolate chips (optional, for garnish)

Instructions:

1. In a large bowl, whisk together the instant chocolate pudding mix and cold whole milk until smooth and slightly thickened, about 2 minutes.
2. Gently fold in the thawed Cool Whip until fully combined, leaving streaks if you prefer a marbled look.
3. Divide the mousse into serving cups and chill for at least 1 hour (or up to 4 hours) to set.
4. Top with mini chocolate chips just before serving, if using.

The magic here? The pudding mix gives it deep chocolate flavor, while the Cool Whip keeps it fluffy—no heavy cream or eggs required!

Tip: For a fun twist, layer the mousse with crushed cookies or fresh berries in parfait glasses.

Cool Whip and Pumpkin Spice Dessert

This no-bake treat is like pumpkin pie meets fluffy cloud—perfect for when you want autumn flavors without the fuss.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 tsp pumpkin pie spice
• 1/4 cup packed brown sugar
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• Whipped cream and extra pumpkin pie spice for garnish (optional)

Instructions:

1. In a large bowl, whisk together pumpkin puree, pudding mix, 1 tsp pumpkin pie spice, and brown sugar until smooth. Fold in Cool Whip until fully combined.
2. In a separate bowl, mix graham cracker crumbs and melted butter. Press evenly into the bottom of an 8×8 dish to form a crust.
3. Spread pumpkin mixture over the crust. Cover and chill for at least 2 hours (or overnight) until set.
4. Before serving, top with whipped cream and a light dusting of pumpkin pie spice if desired.

The magic here? The pudding mix thickens the pumpkin just enough to slice neatly, while the Cool Whip keeps it airy and light.

Tip: For a fun twist, layer the pumpkin mixture and extra graham crumbs in individual cups instead of a dish.

Cool Whip and Apple Pie Filling Parfait

This dreamy, no-bake parfait layers creamy Cool Whip with spiced apple pie filling for a dessert that feels indulgent but comes together in minutes.

Ingredients:

• 1 (21 oz) can apple pie filling
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 tsp ground cinnamon
• 1/4 cup graham cracker crumbs

Instructions:

1. In a small bowl, stir the apple pie filling with 1/2 tsp cinnamon until evenly combined.
2. In 4 serving glasses or bowls, layer 2 tbsp of Cool Whip, followed by 2 tbsp of the spiced apple filling. Repeat layers once more.
3. Top each parfait with a final dollop of Cool Whip and sprinkle with 1 tbsp graham cracker crumbs per glass.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The contrast between the fluffy Cool Whip and the chunky, warmly spiced apples makes every spoonful exciting—like apple pie without the fuss!

Tip: For extra crunch, swap graham crumbs with crushed ginger snaps or vanilla wafers.

Cool Whip and Caramel Swirl Dessert

This dreamy no-bake dessert is like a cloud of sweetness with ribbons of caramel—perfect for potlucks or lazy Sunday treats.

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1 cup graham cracker crumbs

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until smooth.
2. Gently fold in the Cool Whip until fully combined, then swirl in 1/2 cup caramel sauce with a spatula—don’t overmix to keep those pretty ribbons!
3. Sprinkle graham cracker crumbs evenly in the bottom of a 9×9-inch dish, then spread the Cool Whip mixture on top. Drizzle lightly with extra caramel sauce.
4. Chill for at least 2 hours (or overnight) before serving.

The magic here? The contrast between the fluffy cream cheese layer and the crunchy graham cracker base—it’s a textural win every time.

Tip: For a fun twist, swap graham crumbs for crushed pretzels for a sweet-salty kick.

Cool Whip and Mango Sorbet

This dreamy, no-churn sorbet blends tropical mango sweetness with fluffy Cool Whip for a dessert that’s creamy yet refreshing—perfect for beating the heat.

Ingredients:

• 3 cups frozen mango chunks (thawed for 10 minutes)
• 1 cup Cool Whip (thawed)
• 2 tbsp honey
• 1 tbsp fresh lime juice
• Pinch of salt

Instructions:

1. In a food processor, blend the mango chunks, 1 cup Cool Whip, 2 tbsp honey, 1 tbsp lime juice, and a pinch of salt until smooth, scraping down the sides as needed (about 2–3 minutes).
2. Transfer the mixture to a loaf pan, cover with plastic wrap, and freeze for at least 4 hours or until firm.
3. Let the sorbet sit at room temperature for 5 minutes before scooping. Serve immediately.

The magic here? The Cool Whip adds a velvety lightness that makes this sorbet scoop like soft-serve—no ice cream maker required!

Tip: For extra flair, top with fresh mint or a drizzle of coconut milk.

Conclusion

With these 18 effortless 2-ingredient Cool Whip desserts, whipping up something sweet has never been easier! Whether you’re craving a quick treat or a crowd-pleasing delight, these recipes are sure to satisfy. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for your next dessert adventure. Happy baking (or no-baking)!