Type what you have

Ingredients

• ✓ non-dairy whipped topping
• ice cream sandwich
• chocolate fudge topping
• chocolate candy bar

Instructions

1. 1 Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
2. 2 Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

By KLONGMORE

Ingredients

• ✓ non-dairy whipped topping
• instant vanilla pudding
• pie filling
• milk
• puff pastry
• strawberry
• confectioners sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
2. 2 Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
4. 4 Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

By PESTANO

Ingredients

• ✓ non-dairy whipped topping
• orange flavored gelatin mix
• water
• water
• orange juice
• grapefruit
• mandarin orange
• mayonnaise

Instructions

1. 1 Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
2. 2 Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.

By DixieGrits

Ingredients

• ✓ non-dairy whipped topping
• pineapple chunk
• marshmallow
• all-purpose flour
• white wine vinegar
• white sugar
• apple
• peanut

Instructions

1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie

Ingredients

• ✓ non-dairy whipped topping
• milk
• instant chocolate pudding mix
• cream cheese
• confectioners' sugar
• chocolate-covered graham cracker square
• chocolate cookie crumb
• strawberry
• milk chocolate covered toffee bit

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until well combined. Refrigerate until ready to use.
2. 2 Beat cream cheese and whipped topping together in a separate bowl until well combined. Add confectioners' sugar; mix thoroughly.
3. 3 Cover bottom of a 2-quart baking dish or 9x13-inch baking pan with graham cracker layer; spread about ⅓ cream cheese mixture on top. Top with ¼ cup cookie crumbs. Cover with another graham cracker layer and ⅓ pudding; add layer of strawberries and ¼ cup toffee bits. Repeat layers until dish is filled.
4. 4 Break remaining graham crackers into thirds; place along edge of dish. Add remaining strawberries; top with any remaining cookie crumbs or toffee bits. Cover the dish with plastic wrap; refrigerate before serving, at least 4 hours.

By Sandra Garth

Ingredients

• ✓ non-dairy whipped topping
• pecan
• brown sugar
• pumpkin pie spice
• butter
• gingersnap cookie
• pumpkin puree
• cream cheese
• vanilla extract
• milk
• vanilla pudding mix

Instructions

1. 1 Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
2. 2 Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
3. 3 Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
4. 4 Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
5. 5 Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
6. 6 Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

By Julie G

Ingredients

• ✓ non-dairy whipped topping
• vanilla wafer crumb
• coconut
• butter
• margarine
• pineapple juice
• gelatin
• cream cheese
• sugar
• rum
• coconut extract
• vanilla extract
• pineapple
• sugar
• cornstarch
• coconut

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole