Three easy & classic Cool Whip dessert recipes (1971)

Original publication: Better Homes and Gardens Date: November 1971
Categories: 1970s, Christmas, Dessert recipes, Food & drink, Magazines
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Simply spectacular

These great-looking dessert spectaculars that make you a hero, even though they’re so easy to make… desserts to please all ages. Find dessert recipes for Sour Cream Bavarian, Nesselrode Pie and Snowman Cut-up Cake.

Three easy Cool Whip dessert recipes 1971.

Sour Cream Bavarian

Ingredients

1 envelope unflavored gelatin
2/3 cup sugar
3/4 cup boiling water
1 cup (1/2 pt) sour cream
1 teaspoon vanilla
2 cups thawed Cool Whip
Fruit Sauce, chilled (directions below)
1 empty 9-oz Cool Whip container

Directions for Sour Cream Bavarian

Combine gelatin and sugar. Add boiling water and stir until dissolved. Blend in sour cream and vanilla. Chill until slightly thickened. Blend in Cool Whip.

Pour into buttered 9-ounce Cool Whip container. Chill until firm — about three hours. Unmold. Serve with sauce. Makes 1 quart or 6 to 8 servings.

How to make fruit sauce

Drain 1 package (10 oz) frozen red raspberries or blueberries, thawed, measuring syrup. Add water to make 3/4 cup; blend in 1 tablespoon each sugar and cornstarch. Cook and stir over medium heat until mixture is thickened and clear. Add fruit. Chill. Makes about 1-1/2 cups.

Nesselrode Pie

3 tablespoons sugar
1 envelope unflavored gelatin
1/8 teaspoon salt
1 cup milk
1/2 cup well-drained Nesselrode mixture
2 teaspoons rum*
2 cups thawed Cool Whip
8-inch baked Chocolate Crumb Crust, cooled (directions below)

* Or use 1 teaspoon rum extract

(Article continues below)

Directions for Nesselrode Pie

Combine sugar, gelatin, and salt in saucepan; add milk. Cook and stir over medium heat until sugar and gelatin are dissolved. Add Nesselrode mixture and rum. Chill until thickened.

Fold in Cool Whip. Spoon into crumb crust. Chill until firm — at least 2 hours. Sprinkle filling with reserved crumb mixture, if desired.

How to make chocolate crumb crust

Combine 1 cup fine graham cracker crumbs; 2 tablespoons sugar; dash of salt; 1 square Baker’s Unsweetened Chocolate, grated; and 1/4 cup softened butter or margarine. Press firmly on bottom and sides of 8-inch spring-form pan or pie pan, reserving small amount for garnish. Bake at 375 F for 8 minutes. Cool before filling.

Snowman Cut-up Cake

Ingredients

1 baked 13×9-inch cake, cooled
4 cups (or one 9 oz container) thawed Cool Whip
1 1/3 cups (about) Baker’s Angel Flake Coconut
Black and red gumdrops
Candy cane

Directions for Snowman Cut-up Cake

Cut cake as shown in diagram

1. At top of cake, cut out pieces from each corner — 3-1/2 inches down from top and 2 1/2 inches in from sides. Arrange pieces on large tray or foil-covered cardboard as shown in diagram

2. Place a small amount of Cool Whip between cake pieces to hold them together. Then spread topping over tops and sides of pieces, rounding of corners to create round appearance. Sprinkle with coconut.

3. Use black gumdrops for eyes and buttons and red gumdrops for nose and mouth. Hang candy cane on arm and place black paper hat on head, if desired.

Snowman Cut-up Cake-diagram-cutting


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Source publication: Better Homes and Gardens

Publication date: November 1971


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