Tag Archives: Cool Whip

Quick Chocolate Pie

The name of this pie might be a misnomer; it is only chocolate if you include chocolate chips in the making. Otherwise it could be a peanut butter pie, or even a cinnamon pie; it all depends on what chips you use. This picture of the pie is how it looks before you decorate it; actually, I goofed in making it and used a 10 inch pie plate instead of the called for 9 inch, and as a result there is a gap between the crust and the filling.

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This is a very simple recipe; the only time you have to use the oven is to bake the pie shell. The pie is given body through freezing the filling.

I got this recipe from James Adams, my son-in-law. Quite often when we have a pot-luck get together, he will bring a version of this pie. I got the recipe from him for the version of the pie he brought to our Thanksgiving get together; He names this one a Mexican pie since it has both chocolate and cinnamon- a couple of the tastes of Mexico.

The comments after the title of the pie are my paraphrasing of what James told me when he gave me the recipe.

Quick Chocolate Pie

(James Adams)
This is a universal recipe; I call it that because it is easy to swap out ingredients for different effects. Using all 4 ounces of chips as sweet chocolate and no extract, you get the original recipe which is a good chocolate pie. The pie we had at Thanksgiving is what I call a Mexican version and is as printed below; it uses only half the chocolate chips and then replaces the other half with cinnamon chips, and added some almond extract for flavoring. I have also made it with mint chocolate chips, and with peanut butter chips. I have always used some kind of oreo/graham cracker crust, but I’m certain a conventional crust would work just as well. James


  • 1 (9 inch) baked pie shell
  • 2 ounces sweet chocolate chips
  • 2 ounces cinnamon chips
  • 1/3 cup milk,- divided
  • 2 Tablespoons sugar
  • 3 ounces cream cheese, -softened
  • 8 ounces Cool Whip, -thawed


In a sauce pan, heat the chips and 2 Tablespoons of the milk over low heat until the chips are melted and the mixture is smooth.

In a small mixer bowl, beat the sugar and cream cheese until smooth. Add the remaining milk and the melted chip mixture; beat until smooth. Fold in the Cool Whip.

Spoon into the pie shell. Freeze.

While James points us to a crumb pie crust, here is my suggestion for making one.


  • 9 chocolate graham crackers, -(one sleeve)
  • 1/3 cup chopped nuts
  • 3 Tablespoons butter, -melted


Preheat oven to 375 degrees F.

In a food processor, place the graham crackers and nuts. Pulse until they are fine. Add the melted butter and process until everything is moist.

Press into a 9 inch pie plate and cook for about 10 minutes.


I decided to use the skills I am learning for cake decorating and to pipe Creme Chantilly (whip cream) on the top of the pie. Here is what that looks like.

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Pistachio Salad

This salad seems like a rich kin to the Dump Salad; it has a wider variety of textures and flavors, but is still based on cottage cheese and Cool Whip. And of course, you have to work harder to get all the ingredients mixed together. There is even some chopping to do.
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Pistachio Salad

  • 4 oz Coolwhip
  • 16 oz. cottage cheese, small curd
  • 16 oz. canned fruit cocktail, drained
  • 3.5 oz. pistachio instant pudding, dry
  • 1 cup coconut
  • 1/4 package miniature marshmallows
  • 1/4 cup chopped walnuts or pecans

Mix together in the order listed. Chill well before serving.

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Luckily, Pistachio Jello is one of the flavors that still is in favor, and you should have no problem finding it.

The coconut I use is the Angel Flakes; I have it available for other recipes I cook. I am not certain why the salad has to be mixed in the order the ingredients are given, but it does stiffen up substantially by the time you add the coconut.

Dump Salad

Dump Salad is really a framework in which several different tasting salads can be made. These salads are based on cottage cheese and Cool Whip. There are only two more ingredients; a jello flavor, and a fruit to go with the jello. Once you have the ingredients, they mix up in just a matter of minutes, and then go into the refrigerator to cool.
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I have made three versions of the Dump Salad, and so the pictures below will reflect those three choices of flavor that I made. The recipe comes from Marlys’s Step Mother. And I do have some suggestions following the recipe.
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I think that if you are going with Dump Salad on your menu, then you might need to plan on another dish. If you are having hamburgers on buns with all the fixings, then you probably have enough flavors and textures in your menu. But if you are cooking steaks, I would also plan on a vegetable in your menu- maybe a baked potato with the fixings, or asparagus, beans, peas, sliced tomatoes or even succotash – something to add a different flavor and texture.
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Dump Salad

Margaret W. McBryde 1976

  • 3 1/2 oz. package jello, dry (see flavor in table below).
  • 16 oz. cottage cheese, small curd
  • 4 oz. Coolwhip
  • 8 to 10 oz. drained canned fruit (see type in table below).

Mix ingredients together, chill well before serving.

Suggested combinations:

Jello Flavor Fruit
pineapple/orange &nbsp&nbsp crushed pineapple
orange mandarin oranges
strawberry frozen strawberries
peach canned peaches
lime canned pears
blackberry frozen blackberries

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I have discovered that Jello is no longer available in all the flavors it once was. For that reason, I suggest that you NOT lock in a flavor for your menu until after you have shopped. For example, I could not find peach Jello in any of the three stores where I looked, and I found the strawberry Jello only in the third store. Today’s tastes seem to include the lime and orange flavors; there are also a lot of new flavors such as mango. It would be interesting to hear back from someone who is brave and tries to make a new combination of Jello flavor and fruit.
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The three combinations I have made and are shown here are Strawberry with frozen strawberries, Orange with mandarin oranges and Lime with pears. I bought the mandarin oranges and pears in those little 4 ounce serving packages, and used 3 packages each for the salads. I cheated and did not stir all of the fruit into the salad, but saved a few pieces out to put on top of the salad; I think that gives the salad a nicer look to show what is hidden below the surface.
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