Cool Whip Original is what we often use. However, any tub of whipped topping will work in this recipe. Lite, zero sugar, reduced fat, fat free, extra creamy, and vegan whipped topping will all ...

Preparation. Cake Step 1. Place a rack in middle of oven; preheat to 325°. Lightly coat sides of a 13x9" metal baking pan with nonstick vegetable oil spray.Line bottom of pan with parchment paper.

No-bake cheesecakes usually involve whipping cream cheese and Cool Whip together and pouring the fluffy mixture into a graham-cracker crust. Cool Whip has now cut the "effort" out of making this ...

Pudding turns yellow cake mix into a rich and moist sponge. Cream cheese frosting adds tangy contrast, and wafers add ...

In 1964, a Maryland reader wrote in to The Washington Post to share her recipe (4 oz. cream cheese, ¼ stick margarine, 1 tsp. vanilla extract, ½ box confectioners’ sugar), making it one of the ...

Make the cake: Grease an 8-inch square or 9-inch round cake pan with oil. Put an oven rack in the center position and heat the oven to 350 degrees.

Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes.