Strawberry Cool Whip:

• Thaw the Cool Whip. In a separate small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
• Gently fold the cream cheese mixture into the thawed Cool Whip until well combined.
• Add the blueberry pie filling and vanilla extract. Gently fold until the blueberries are evenly distributed, creating swirls of color. Be careful not to overmix.
• Refrigerate for at least 1 hour before serving to allow it to set and flavors to meld.

Pineapple Coconut Cool Whip (Tropical):

• Ensure Cool Whip is thawed. Thoroughly drain the crushed pineapple by pressing it in a fine-mesh sieve or paper towels to remove excess liquid. This is crucial to prevent a watery Cool Whip.
• In a bowl, gently fold together the thawed Cool Whip, well-drained crushed pineapple, cream of coconut, coconut extract (if using), and powdered sugar (if using).
• Mix until all ingredients are just combined and the texture is uniform.
• Chill for at least 1 hour before serving.

Orange Creamsicle Cool Whip:

• Ensure Cool Whip is thawed.
• In a bowl, combine the thawed Cool Whip, orange marmalade, and orange extract (if using).
• Gently fold until the marmalade is fully incorporated and the mixture is uniformly colored.
• If a more vibrant orange color is desired, add a few drops of orange food coloring and fold gently.
• Chill for at least 30 minutes before serving.

Blueberry Cheesecake Cool Whip:

• Thaw the Cool Whip. In a separate small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
• Gently fold the cream cheese mixture into the thawed Cool Whip until well combined.
• Add the blueberry pie filling and vanilla extract. Gently fold until the blueberries are evenly distributed, creating swirls of color. Be careful not to overmix.
• Refrigerate for at least 1 hour before serving to allow it to set and flavors to meld.

Chocolate Cool Whip:

• Ensure your Cool Whip is fully thawed in the refrigerator.
• In a medium bowl, combine the thawed Cool Whip, unsweetened cocoa powder, powdered sugar, and vanilla extract.
• Gently fold all the ingredients together with a spatula until no streaks of cocoa powder remain and the mixture is evenly chocolate-colored and smooth. Be careful not to overmix, as this can deflate the Cool Whip.
• Chill for at least 15-30 minutes before serving to allow the flavors to meld.

Mocha Cool Whip:

• Thaw the Cool Whip. In a small bowl, dissolve the instant espresso powder (or coffee granules) in the hot water. Let it cool completely.
• In a medium bowl, combine the thawed Cool Whip, unsweetened cocoa powder, powdered sugar, vanilla extract, and the cooled dissolved espresso/coffee.
• Gently fold all ingredients together until evenly combined and no streaks of cocoa remain. Avoid overmixing.
• Refrigerate for at least 30 minutes to allow the flavors to deepen.

Caramel Toffee Cool Whip:

• Thaw the Cool Whip completely.
• In a medium bowl, gently fold the thawed Cool Whip and caramel sauce together until well combined.
• Stir in the toffee bits and sea salt (if using).
• Chill for at least 30 minutes before serving.

Maple Cinnamon Cool Whip (Fall):

• Ensure Cool Whip is fully thawed.
• In a bowl, combine the thawed Cool Whip, pure maple syrup, ground cinnamon, vanilla extract, and nutmeg (if using).
• Gently fold all ingredients together until evenly incorporated and no streaks of spice remain.
• Refrigerate for at least 30 minutes to allow the flavors to deepen and meld.