Go Back
Cool Whip Candy

COOL WHIP CANDY (PERFECTION VERSION)

This incredibly simple, no-bake Cool Whip Candy recipe results in soft, sweet, melt-in-your-mouth confections. Requiring minimal ingredients, it's the perfect fast treat for holidays, parties, or satisfying a quick sweet craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings (3 pieces each)
Course: Candy, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Candy Base
  • 1 large container (8 ounces / 226g) Frozen Whipped Topping (such as Cool Whip) Must be completely thawed overnight in the refrigerator.
  • 4 cups Confectioners’ Sugar (Powdered Sugar) Plus extra for coating/dusting.
  • 1 teaspoon Pure Vanilla Extract
  • 1 pinch Salt Optional, helps balance the sweetness.
Optional Coatings
  • 1/2 cup Finely Crushed Graham Crackers or Sprinkles For rolling the finished candy.

Equipment

  • Large Mixing Bowl
  • 8x8 inch baking pan
  • Parchment paper
  • Sturdy Spatula or Wooden Spoon

Method
 

STEP 1: PREPARATION AND THAWING
  1. Ensure the whipped topping (Cool Whip) has been completely thawed. This should be done overnight in the refrigerator until it is soft and homogenous.
  2. Line an 8x8 inch baking pan with parchment paper, creating a 'sling' by allowing the paper to hang over the sides. Lightly grease the parchment paper if desired.
  3. Measure the 4 cups of confectioners' sugar. Sifting the sugar is highly recommended to eliminate lumps and ensure a smooth final texture.
STEP 2: COMBINING THE BASE INGREDIENTS
  1. In a large mixing bowl, gently combine the thawed whipped topping, vanilla extract, and the small pinch of salt. Mix slowly using a spatula until just combined. Do not overmix.
  2. Begin adding the confectioners' sugar, one cup at a time, to the whipped topping mixture. Use a wooden spoon or sturdy spatula to incorporate the sugar thoroughly. The mixture will initially be very wet and sticky.
  3. Continue adding the sugar until the mixture becomes extremely thick and difficult to stir. The consistency must resemble very stiff cookie dough or thick clay (you will use close to all 4 cups).
STEP 3: CHILLING AND SETTING THE CANDY
  1. Transfer the thickened candy mixture into the prepared 8x8 inch pan. Use the back of a spoon or a slightly dampened spatula to press the mixture firmly and evenly into the pan, ensuring the surface is flat and uniform.
  2. Cover the pan tightly and place it into the refrigerator. Chill for a minimum of 4 hours, but ideally overnight (10 to 12 hours) for the easiest cutting.
STEP 4: CUTTING AND SHAPING
  1. Once the mixture is completely firm, lift the candy out of the pan using the parchment paper sling and place the block onto a clean cutting board.
  2. Cut the block into small, bite-sized squares (1 inch by 1 inch) using a sharp knife. Alternatively, scoop and roll portions into smooth balls, dusting your hands lightly with confectioners' sugar to prevent sticking.
STEP 5: COATING AND FINISHING
  1. Pour about half a cup of extra confectioners' sugar onto a shallow plate. If using alternative coatings (crushed graham crackers or sprinkles), place them in a separate bowl.
  2. Take each cut square or rolled ball and gently toss it in the confectioners' sugar until all sides are evenly coated. Tap off any excess sugar. If using an alternative coating, roll the pieces immediately after shaping.

Notes

Cool Whip Candy is very sensitive to heat due to the high sugar content. Always store the finished candies in an airtight container in the refrigerator. The candy will last for up to 10 days when properly refrigerated. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving.