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Rockin Mama™

Motherhood, Giveaways and Product Reviews

‘Tis The Season To Be Baking: Spicy Gingerbread Recipe *Giveaway*

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This giveaway is now closed. Thanks for stopping by. The winner is Brian E. Congrats!

Between my son’s holiday parties, our church Christmas party, and our family get togethers, I’ve been doing a ton of baking this week.  Today, I followed a recipe for Spicy Gingerbread that I found on Cool Whip’s website.  Baking from scratch is a past time I enjoy (as long as I have a recipe) and this one was quick, easy, and delicious.

Spicy Gingerbread

3-3/4 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 cup MIRACLE WHIP Dressing
1 cup granulated sugar
3 eggs
1 cup light molasses
1/4 cup powdered sugar

PREHEAT oven to 350°F. Sift flour, baking soda, salt and spices in large bowl; set aside. Mix dressing and granulated sugar with electric mixer on medium speed until well blended. Blend in eggs. Gradually add sifted dry ingredients alternately with molasses, mixing well after each addition.
POUR into greased and floured 13×9-inch baking pan.
BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Sprinkle with powdered sugar.

But I’ll let you in on a little secret…you don’t have to “bake” to create a fabulous dessert this holiday season!  You can make a wide variety of seasonal pies with simply a pie crust, Cool Whip Whipped Topping, and your favorite stir-ins.

One of my favorite desserts during this time of year is pumpkin pie. But making one from scratch can be labor intensive (particularly if you decide to use fresh pumpkin).  Why not add a teaspoon each of pumpkin spice, nutmeg, cinnamon, and one and a half teaspoo0ns of  maple to 8 ounces of thawed Cool Whip Whipped Topping for a flavorful pumpkin pie that does not require any baking? Here are some other quick stir-ins for fabulous seasonal pies:

One teaspoon of Buttered Rum will resemble a Pecan Pie, 1 teaspoon of espresso powder, 1/2 teaspoon of ginger, and 1 tablespoon of apple cider will make an Dutch Apple Crumb Pie, and 1 tablespoon of finely chopped peppermint candies, 1 tablespoon of finely chopped Oreo cookies, 1 finely chopped vanilla bean, and 1 tablespoon of Marshmallow Cream will make a delicious chocolate pie.

I’ve only used Cool Whip as a topping and it was fun to get creative by using it as an ingredient.  For more Cool Whip-inspired recipes, just visit their website.

Win It! One of you will win an amazing basket (ARV $65) which will include the following:

  • McCormick ground cinnamon
  • Rodelle vanilla beans
  • Jell-O Chocolate Pudding
  • Jell-O Vanilla Pudding
  • Nilla Wafers
  • Honey Maid graham crackers
  • Jet-Puffed Snowman Marshmallows
  • Jet-Puffed Marshmallow Crème
  • Brach’s Star Brites
  • Starbucks Ground Coffee – Winter Blend
  • Kraft Premium Caramel Bits
  • Williams Sonoma Hand Towels
  • Williams Sonoma Pie Pan
  • Cool Whip free product coupons

Simply post your favorite Cool Whip recipe (either your own or from the site).  Comments will close on December 31, 2010 at 11:59 PM PST.

US Residents only.  Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Follow me on Twitter AND tweet about the contest.

Like me on Facebook

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!

Review and Giveaway items supplied by the company.

Caryn Bailey
Latest posts by Caryn Bailey (see all)
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291 Responses to ‘Tis The Season To Be Baking: Spicy Gingerbread Recipe *Giveaway*

  7. From the Cool Whip site recipes I would love to try out the Eggnog Mousse,.
    Love Eggnog and this looks like it would be a wonderful treat.

    Reply

  8. I made these pies last week–very yummy!

    Snickers Bar Pie

    8 ounces cream cheese, softened
    1 1/2 cups powdered sugar
    1/2 cup creamy peanut butter or 1/2 cup chunky peanut butter
    3 regular sized Snickers candy bars, chopped
    16 ounces Cool Whip, thawed
    2 (6 ounce) chocolate cookie pie crust or 2 (6 ounce) graham cracker pie crust

    1. In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
    2 Stir in chopped candy bars.
    3 Gently fold in the Cool Whip just until mixed.
    4 Pour into crusts and refrigerate overnight.

    http://www.food.com/recipe/easy-snickers-bar-pie-26476

    Reply

  13. I would love to try the Pumpkin Spice Cake with Brown Sugar Frosting. I love anything with pumpkin, I love spice cakes and brown sugar frosting. The three together sound like a winning combination 🙂 Thank you for the giveaway. Marry Christmas

    [email protected]

    Reply

  15. My favorite Cool Whip recipe is Pink Stuff

    PINK STUFF SALAD

    1 can Eagle Brand milk
    1 can crushed pineapple
    1 lg. Cool Whip
    1 pkg. miniature marshmallows
    1 can cherry pie filling
    1 c. pecans, chopped
    1 can mandarin oranges

    Combine all ingredients. Chill overnight.

    Reply

  16. My kids love “Cherry Fluff”.

    One can sweetened condensed milk
    One can cherry pie filling
    One container Cool Whip, thawed
    One Cup shredded coconut
    One large can (drained) mandarin oranges
    One Cup mini marshmallows

    Stir together the milk & pie filling. Fold in Cool Whip. Add coconut, oranges and marshmallows. Chill several hours or overnight.

    susitravl(at)gmail(dot)com

    Reply

  25. I like Snicker Salad: 1 tub of cool whip, slightly thawed, about 3-4 Granny Smith Apples cut into chunks and 4-5 large Snickers candy bars – frozen. Unwrap the candy bars and place them in a ziploc. Bash them to chunks with a rolling pin or hammer. Place them in a mixing bowl with the cool whip and apples. Mix together. Chill for about 1 hour.

    Reply

  50. I like to make chocolate pudding, then fold half a tub of Cool Whip into it, turn into a baked pie shell. Chill in fridge, then top with remaining Cool Whip and either dust with cinnamon or chocolate shavings. Makes a nice, light dessert. Thanks.

    Reply

  57. I LIKE THIS ONE

    60 NILLA Wafers, finely crushed (about 2 cups) 1/3 cup butter, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 3-1/4 cups milk, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1/2 cup caramel ice cream topping, divided 1 each red and green apple, chopped 1/4 cup PLANTERS COCKTAIL Peanuts, chopped Make It
    MIX wafer crumbs and butter; press onto bottom of 13×9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

    BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining COOL WHIP.

    Reply

  59. I make a banana chocolate pie: Graham cracker crust, melted baking chocolate & butter, banana & vanilla pudding, sliced bananas, and a Cool Whip topping. SO yummy! 🙂

    Reply

  64. I love the Snow Capped Chocolate Pie from the site. I actually made it and it got rave reviews from the kids. MMMmmmmm

    Reply

  65. I don’t use Cool Whip. I prefer to use real whipped cream and love to top off hot chocolate and ice cream with it.

    Reply

  69. My favorite recipe with cool whip is to slice fresh picked strawberries,put in a bowl,add a small amount of sugar,let them sit for 30 minutes,put into dessert bowls and top with cool whip.I can’t wait for Spring and fresh berries:)

    Reply

  70. I mix 2 small raspberry yogurts with 1/2 tub of cool whip. Spoon mixture into a premade pie crust and freeze. It is a light cool dessert perfect for summer

    Reply

  71. I have to try the Eggnog Mousse!! My whole family loves anything that has to do with eggnog. I bet you money this will become a favorite in our house.

    Reply

  88. I’d love to try the recipe for Chocolate Cream Ornament Cake…so pretty and it sounds so good! Thanks for the review and giveaway!
    jackievillano at gmail dot com

    Reply

  97. Best recipe ever.
    PHILADELPHIA No-Bake Cheesecake
    8 HONEY MAID Honey Grahams, finely crushed (about 1-1/3 cups)
    6 Tbsp. SPLENDA® No Calorie Sweetener, Granulated, divided
    3 Tbsp. margarine, melted
    1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
    1 1/2 cups thawed COOL WHIP Sugar Free Whipped Topping
    1 cup sliced fresh strawberries
    3 kiwi (1/2 lb.), peeled, sliced

    MIX graham crumbs, 2 Tbsp. SPLENDA® Granulated Sweetener and margarine until well blended; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
    BEAT cream cheese and remaining SPLENDA® Granulated Sweetener in medium bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Refrigerate 3 hours.
    TOP cheesecake with fruit before serving.

    Reply

  99. I love a jello salad. mix all together: Coolwhip, cherry jello, chopped walnuts,cottage cheese, pineapple, cherry pie filling. Would love to win. Please enter me, thank you

    Reply

  101. Oreo Dirt Cake recipe: (So Yummy)

    1 bag Oreos, crushed
    8 oz. cream cheese
    1/4 c. butter
    1 c. powdered sugar
    3 c. milk
    2 sm. pkg. instant vanilla pudding
    1/2 tsp. vanilla
    12 oz. Cool Whip, thawed

    Cream together cream cheese, butter and powdered sugar. In separate bowl mix together milk, pudding, vanilla, and Cool Whip. Add cream cheese mixture. Layer with Oreos. Chill.

    Reply

  112. I like to use cool whip as a binder to make my ice cream cake using layers of ice crem sandwiches then coolwhip, then crushed malt balls.

    Reply

  113. I like the basic bavarian

    1 cup boiling water
    1 pkg. (4-serving size) JELL-O Gelatin, any flavor
    1 cup cold water
    1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping

    STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
    REFRIGERATE 4 hours or until firm.
    UNMOLD dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.

    Reply

  119. My fave:

    SOUR CREAM BANANA PUDDING

    1 lg. box instant vanilla pudding
    1 (16 oz.) container Cool Whip
    2 1/2 c. milk
    1 (8 oz.) carton sour cream
    1 lg. box vanilla wafers
    4 to 5 lg. bananas

    Whip pudding with milk according to package directions. Add sour cream and half of the Cool Whip. Mix well.

    Layer bananas and vanilla wafers in large bowl. Pour pudding over each layer. Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers. Chill thoroughly. Yield: 6 servings.

    Reply

  123. Caramel Apple Dessert

    60 NILLA Wafers, finely crushed (about 2 cups)
    1/3 cup butter, melted
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/4 cup sugar
    3-1/4 cups milk, divided
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    1/2 cup caramel ice cream topping, divided
    1 each red and green apple, chopped
    1/4 cup PLANTERS COCKTAIL Peanuts, chopped
    Make It

    MIX wafer crumbs and butter; press onto bottom of 13×9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

    BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining COOL WHIP.

    REFRIGERATE 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.

    Reply

  124. I love this recipe for fruit dip:
    8 oz. cream cheese
    1 1/4 c. Cool Whip
    3/4 c. brown sugar
    1/3 c. Kahlua (liquor)
    1/3 c. finely chopped pecans

    Mix first four ingredients and add pecans when ready to serve. Dip apple slices, strawberries or kiwi.

    Reply

  130. Its gotta be the Chocolate Mousse Torte:

    37 NILLA Wafers, divided 4 squares BAKER’S Semi-Sweet Chocolate, divided 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding 2 cups plus 2 Tbsp. cold milk, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 3/4 cup fresh raspberries

    1. STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

    2. BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.

    3. BEAT cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

    4. MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls

    YUM!

    Reply

  143. Okay, this maybe isn’t “recipe” as much as “assembly”, but my mom always makes this dessert where she mixes banana pudding with a tub of Cool Whip and serves it over slices of angel food or pound cake. Then she tops that with slices of bananas. It’s really simple but so good!

    Reply

  149. we love to make blueberry pie.. we mix a half a large cool whip container with 1 pack of cream cheese and 1/2 c powdered sugar.. take a graham craccker crust and pour on a can of blueberry filling then top with the cool whip mix

    Reply

  154. We like the old standby Watergate Salad. Mix 1 large crushed pineapple, with juice, 1 1/2 cups minature marshmellow, 1/2 cup chopped nuts. 1 pkg. pistachia flavored instand pudding mix, 1 8oz Cool Whip.
    Mix instand pudding and pineapple. add nuts, stir in and then add marshmellows and then fold in Cool Whip. Store in refogerater until ready to serve. Serves 6-8. Can be used as a dessert or a salad.

    Reply

  172. My favorite Cool Whip recipe is Chocolate Eclair Cake – it’s pretty much this recipe here: http://www.cooks.com/rec/view/0,166,150185-226192,00.html
    Only I use a tub of milk chocolate frosting for the topping – I simply microwave it until it’s mostly melted and pour it over the cake. It’s so easy & delicious. I always get rave reviews and I have to laugh when I tell people how easy it is to make! Gotta love Cool Whip!
    Thanks!

    Reply

  177. my favorite Cool Whip recipe that I definately am going to have to make is the Pumpkin Spice Cake with Brown Sugar Frosting
    billdebstanton at hotmail dot com

    Reply

  180. My favorite is actually my mom’s. She would make a yellow cake and then mix drained pineapple chunks with Cool whip and then frost the cake with the mixture. OMG so delish!

    Reply

  183. My mom makes a mud pie recipe with cool whip, melted hersheys bar, and instant coffee in a chocolate cookie crumb crust. Yummy!

    Reply

  185. I would say my favorite Cool Whip recipe is Chocolate Pie mmmm.

    I’m definitely going to make the Spicy Gingerbread! Never would have thought of using Miracle Whip.

    Reply

  203. This is an oldie but goodie.

    Easy No bake Cheesecake pie

    1 ready made graham cracker crust
    1 (8 oz.) cream cheese
    1/2 c. sugar
    1 (8 oz.) Cool Whip
    Fruit topping (I usually put on either canned cherries or blueberries)

    Blend cream cheese and sugar together until smooth. Fold in Cool Whip. Again, blend until smooth. Pour mixture into ready made crust. Chill at least 2 hours.

    Reply

  210. We love to take a large container of Cool Whip, crushed pineapple drained, Lime or Strawberry jello, and small curd cottage cheese. Mix all together. Lime jello it’s called Green Stuff or Strawberry jello and it’s called Pink Stuff.

    Reply

  228. For holidays I always make a pudding, cool whip desert. You use a small box of pudding. Banana, or pistachio are favorites in our family, and a 8 oz. tub of Cool Whip and a can of crushed pineapple drained. Mix it all together, chill for a bit and it is ready to eat.

    shawn113(at)hotmail(dot)com

    Reply

  246. I like to take pound cake and cut 2 slices. In the middle, I have a layer of blueberries, a layer of cool whip, and then a layer of strawberry slices. It’s yummy.

    Reply

  249. No bake strawberry pie
    1 graham cracker crust.

    For the first layer: one pack of strawberry jello and 10 oz of frozen strawberries or 2 cups fresh make the jello as directed for pie but add in the strawberrys with juice and 1/2 the liquid
    refridgerate till set
    top with vanilla pudding-one box after cooked and cooled some put in fridge till set

    top with Cool Whip
    Yum!

    This is a great giveaway! I am as excited about the towels as the food!

    Reply

  258. Honestly, I love Cool Whip straight from the container!! My favorite was the French Vanilla Cool Whip, which I haven’t seen in the store in years.

    Reply

  259. Angel Food Dessert

    1 (12 oz.) pkg. chocolate bits
    2 tbsp. sugar
    3 eggs, separated
    1 pt. Cool Whip
    1 baked angel food cake

    Melt the chocolate bits and sugar in a double boiler. Add 3 beaten egg yolks and let cool 10 minutes. Blend Cool Whip with 3 beaten egg whites; then fold into the chocolate
    mixture. Break up one store bought angel food cake and layer cake pieces and chocolate mixture until pan is full ending with chocolate on top. Top with chopped nuts. Cool until serving time.

    Reply

  262. My favorite Cool Whip recipe is making jello parfaits by adding a layer of chocolate pudding, Cool Whip, a layer of vanilla pudding, Cool Whip and a layer of Butterscotch pudding and topping it with Cool Whip.

    Reply

  266. My father in law makes something he calls millionaire pie which has cool whip and pineapple bits in it. I”m not sure what else is in it but it is tasty!

    Reply

  267. My mother makes an amazing ambrosia with Cool Whip and mandarin oranges and pecans – one of my favorite holiday dishes

    Reply

  286. My fave Cool Whip recipe is for their Black Magic Parfaits:

    24 OREO Cookies, divided
    1 pt. (2 cups) chocolate ice cream
    1 cup hot fudge ice cream topping
    1 pt. (2 cups) vanilla ice cream
    1 cup thawed COOL WHIP Whipped Topping

    FINELY crush 16 of the cookies; set aside.
    SCOOP 1/4 cup chocolate ice cream into each of 8 (6-oz.) parfait glasses; top each with 1 Tbsp. each fudge topping and cookie crumbs. Repeat all layers, except use the vanilla ice cream. Serve immediately. Or, cover and freeze until ready to serve.
    TOP with whipped topping and remaining cookies just before serving.

    Reply

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