Awesome 60 Second Instant Cool Whip Or Instant Ice Cream Recipes

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP.
• Spoon onto 16 graham squares. Top each with second graham square to make sandwich; press together gently to secure. Place in shallow pan; cover.
• Freeze 2 hours or until firm. Transfer to airtight container. Store in freezer up to 2 weeks.

Steps:

• In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
• Seal the bag tightly, without leaving a lot of air inside.
• (If you are a little paranoid about it leaking out, feel free to tape it up!).
• In a gallon-sized ziploc plastic bag, mix the ice and salt.
• Place the sealed quart-sized bag in the gallon-sized one.
• Securely seal the gallon-sized bag without leaving very much air in the inside.
• Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
• Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
• If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
• Enjoy!

Steps:

• Bring 1 cup water to a boil.
• Add jello and stir until COMPLETELY dissolved.
• Add cold water and refrigerate until almost set.
• Begin adding softened ice cream, small amounts at a time, and beat with hand mixer until smooth.
• Refrigerate until firm, 2-3 hours.
• OPTIONAL (this is very pretty in a clear glass bowl):When jello and ice cream mixture is completely set, drain a can of peaches or other fruit and layer on top of jello mixture.
• Repeat directions for jello with a second package; refrigerate until almost set, then pour carefully over fruit for a clear layer.
• Refrigerate until completely set.

Steps:

• With processor pulse frozen berries until chopped fine.
• Add sugar or Splenda while the fruits are processing.
• Add milk or cream and vanilla.
• Process until mixture is of ice cream consistency.
• Serve immediately.

Steps:

• In blender, briefly combine milk and pudding powder until smooth. Quickly pour into small bowl and let stand 5 minutes.
• Use bowl scraper to fold the pudding into the cool whip, combining well.
• Cover tightly and freeze several hours for Dairy Queen soft texture or freeze overnight for firm texture, that you can scoop like ice cream.

Steps:

• Chill a small bowl.
• Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
• Place ice water and dry milk powder in the chilled bowl.
• Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
• Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
• Stir just before using, to retain creamy texture.
• **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.