Put cream and sugarless strawberry syrup into a blender for a few seconds to make a kinda sorbet thing. I use the Magic Bullet to make it, I don’t know how a regular blender would fare trying to do it.
YOU MUST DO THIS! Take 2 tablespoons of milk and dissolve the pudding mix into it before adding the Cool Whip by folding it in gently. (This will get rid of any graininess). WARNING! If you over mix this, the frosting will become grainy or sticky!
Fold into the thawed whip topping with jam or berries or drained pineapple or mandarin oranges and coconut.
Spread on cake or dip cookies, fruit or spoon now and eat!
Mix in a packet of Strawberry Sugar free Kool-Aid and a large container of Cool-Whip. Generously dollop cupcakes w/ Strawberry Cool- Whip.
Put cream and sugarless strawberry syrup into a blender for a few seconds to make a kinda sorbet thing. I use the Magic Bullet to make it, I don’t know how a regular blender would fare trying to do it.
Sugar free whipped topping (Cool Whip)
Low Carb Strawberry Jam ( I use sugar free Smuckers)
OR
1 (8 ounce) box sugar-free instant pudding mix (vanilla)
1 (12 ounce) container sugar free frozen whipped topping, thawed (Cool Whip)
2 tablespoons milk (I’ve used nonfat milk)
Sugar free jam or fresh berries
YOU MUST DO THIS! Take 2 tablespoons of milk and dissolve the pudding mix into it before adding the Cool Whip by folding it in gently. (This will get rid of any graininess). WARNING! If you over mix this, the frosting will become grainy or sticky!
Fold into the thawed whip topping with jam or berries or drained pineapple or mandarin oranges and coconut.
Spread on cake or dip cookies, fruit or spoon now and eat!
Keep leftovers refrigerated.
—-