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Studio 5 Cool Whip Challenge with The Six Sisters

The Six Sisters have created an insanely
popular blog. They’ve sold tens of thousands
of cookbooks but Studio 5 offered a them a
new kind of challenge!



The Six Sisters share 6 different recipes as
part of the Studio 5 Cool Whip Challenge!

5 Minute Jello Salad
8 oz container of low fat Cool Whip
4 oz box of Strawberry Jello
12 oz container of fat free Cottage Cheese
1/2 pound of Strawberries, sliced
1 Banana, sliced


Put the cool whip and Jello in a large mixing bowl and whisk
until they are well blended and most of the Jello dissolves
into the cool whip. Next, fold in the cottage cheese,
strawberries and bananas. Stick into the refrigerator until
you are ready to eat!
Chocolate Peanut Butter Truffles
1 package of milk chocolate chips
1/2 cup peanut butter
1 tub Cool Whip Whipped topping
Coating: coconut, sprinkles, pecans


Microwave chocolate in large microwavable bowl on high for
2 minutes or until chocolate is almost melted, stirring
after 1 minute. Stir until chocolate is completely melted.


Stir in peanut butter until well blended. Cool to room
temperature. Gently stir in whipped topping. Refrigerate 1
hr.


Scoop truffle mixture with melon baller or teaspoon, then
shape into 1 in. balls. Roll in preferred coating, and
refrigerate until ready to eat

Cool Whip Lemon Cookies
1 (8 ounce) container frozen whipped topping, thawed•
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners’ sugar for decoration


1. Preheat oven to 350 degrees. Lightly grease baking
sheets.

2. Beat together the whipped topping and eggs
together. Add the lemon cake mix and continue to mix. Dough
will be sticky. Refrigerate for 30 minutes.

3. Drop by teaspoonfuls into a bowl of confectioners’
sugar and roll to coat.

4. Place cookies on the prepared baking sheets. Bake
for 9-11 minutes. Cool on racks.



Makes about 3 dozen cookies.



Recipe adapted from: Allrecipes
No-Bake Peanut Butter Cheesecake
18 regular oreos, finely crushed
¼ cup butter
1 8-oz package cream cheese
1/3 cup sugar
1 8-oz tub cool whip
¼ cup peanut butter
¼ cup powdered sugar
¼ cup milk


Mix together Oreos and butter. Press firmly into the bottom
of an 8×8″ pan. In medium mixing bowl, beat cream cheese and
sugar until smooth. Add in cool whip. Spoon mixture into the
8×8 pan. In a separate bowl, mix together peanut butter,
powdered sugar, and milk. Place mixture in dollops on top of
the cream cheese, and swirl with a knife.
Chocolate Peanut Butter Trifle
1 (8 ounce) container Cool Whip
1/2 cup creamy peanut butter
1 (8 ounce) package cream cheese
1 box brownies, prepared according to package directions and
cut into bite-sized pieces
1 (3.9 ounce) package instant chocolate pudding, prepared
according to package directions
Mini Reese’s Peanut Butter Cups, coarsely chopped


In a mixing bowl, combine Cool Whip, peanut butter and
cream cheese. until smooth; set aside. Prepare brownies
and chocolate pudding according to package directions. In
four large glass cups, layer brownies, pudding, peanut
butter cups and Cool Whip mixture. Top with additional
peanut butter cup pieces and serve.




Makes 4 small trifles or one large trifle.



For more recipe ideas, you can visit their
website at
www.sixsistersstuff.c
om

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