Cool Whip Candy (Easy No-Bake Easter Candy Recipe) Recipe
Introduction
This easy Cool Whip Candy is a delightful no-bake treat featuring whipped topping swirled with colorful candy melts and coated in a smooth white chocolate shell. It’s a perfect light and creamy candy for Easter, spring gatherings, or anytime you want a quick freezer-friendly dessert.
Ingredients
- 12 oz whipped topping, thawed
- 12 oz pink candy melts
- 12 oz yellow candy melts
- 12 oz green candy melts
- 1 lb white almond bark
- Easter sprinkles (optional but recommended)
Instructions
- Step 1: In separate microwave-safe bowls, melt the pink, yellow, and green candy melts in 30-second intervals, stirring each time until smooth. Set each bowl aside to cool slightly.
- Step 2: Line an 8×8 inch dish with parchment paper for easy removal later.
- Step 3: Add 4 ounces of whipped topping to each bowl of melted candy and gently fold together until fully combined to keep the mixture light and fluffy.
- Step 4: Quickly spoon dollops of each colored mixture into the prepared dish and use a knife to swirl the colors together. Smooth the top evenly.
- Step 5: Place the dish in the freezer for at least 2 hours or overnight to set.
- Step 6: Melt the white almond bark in 30-second intervals, stirring until smooth in a microwave-safe bowl.
- Step 7: Remove the set candy from the freezer and cut into 20 to 24 equal pieces.
- Step 8: Using forks, dip each piece into the melted almond bark, place on a parchment-lined tray, and immediately sprinkle with Easter sprinkles before the coating hardens.
- Step 9: Repeat with the remaining pieces, then refrigerate for about 10 minutes to fully set the coating. Serve and enjoy.
Tips & Variations
- Layer the colors instead of swirling for a striped effect.
- Add crushed Easter candies on top for extra texture and color.
- Dip candies in a second layer of almond bark or melted chocolate for a thicker shell.
- Customize colors for different holidays like Christmas, Halloween, or Fourth of July.
- Add a drop of peppermint or lemon extract to the mixture for a flavor twist.
- If you can’t find candy melts, substitute white chocolate chips plus food coloring.
Storage
Store the finished candy in an airtight container in the refrigerator for up to one week. If you prefer a firmer texture, keep the candy in the freezer and thaw slightly before serving. Reheat the almond bark gently if redipping or repairing the coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular whipped cream instead of whipped topping?
Whipped topping is preferred because it holds its shape better and has a longer shelf life. Regular whipped cream may make the candy too soft or cause melting issues.
How do I prevent the candy melts from seizing during melting?
Heat the candy melts in short 30-second bursts, stirring thoroughly between each interval. Avoid overheating, and make sure no water comes into contact with the melts, as moisture can cause them to seize.
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Cool Whip Candy (Easy No-Bake Easter Candy Recipe) Recipe
- Total Time: 2 hours 20 minutes
- Yield: 24 pieces 1x
Description
This easy Cool Whip Candy is a delightful no-bake Easter treat featuring a light, creamy center made from whipped topping and pastel candy melts swirled together and frozen. The candy is then dipped in a smooth, sweet white almond bark coating, resulting in a perfect combination of fluffy texture and a crisp chocolate shell. Ideal for Easter dessert trays, spring parties, or anytime you need a quick, freezer-friendly candy.
Ingredients
Main Ingredients
- 12 oz whipped topping, thawed
- 12 oz pink candy melts
- 12 oz yellow candy melts
- 12 oz green candy melts
- 1 lb white almond bark
- Easter sprinkles, optional but recommended
Instructions
- Melt Candy Melts: In a microwave-safe bowl, melt the pink candy melts in 30-second intervals, stirring in between until smooth. Set aside to cool slightly. Repeat this process separately with the yellow and green candy melts in their own bowls.
- Prepare Pan: Line an 8×8 inch dish with parchment paper to prevent sticking and for easy removal.
- Combine Whipped Topping and Candy Melts: Add 4 ounces of whipped topping to each bowl of melted candy melts. Fold the mixtures gently until fully combined, ensuring the mixture remains fluffy and not dense.
- Swirl the Mixture: Quickly spoon dollops of each colored mixture into the prepared pan. Use a knife to swirl the colors together to create a marbled effect. Smooth the top evenly.
- Freeze the Candy: Place the pan in the freezer for at least 2 hours or up to overnight to allow the candy to set firmly.
- Melt Almond Bark: In a microwave-safe bowl, melt the white almond bark in 30-second increments, stirring until smooth and fully melted.
- Cut and Dip Candy: Remove the set candy from the freezer and cut it into 20 to 24 equal pieces. Using two forks, dip each piece into the melted almond bark coating. Place each dipped piece onto a parchment-lined tray.
- Add Sprinkles and Set: Immediately sprinkle the dipped candies with Easter sprinkles before the coating sets. Repeat dipping and sprinkling for all pieces.
- Chill to Set Coating: Place the dipped candies in the refrigerator for about 10 minutes to fully set the almond bark shell. Serve and enjoy.
Notes
- For a striped look, layer the mixtures instead of swirling.
- Add crushed Easter candies on top for extra texture and flavor.
- Dip set candies in a second layer of almond bark or melted chocolate for a thicker coating.
- Change the candy melt colors to fit other holidays like Christmas, Halloween, or the Fourth of July.
- Flavor variations can be added with a drop of peppermint or lemon extract.
- If candy melts are unavailable, use white chocolate chips combined with food coloring as an alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Cool Whip Candy, no-bake candy, Easter candy, pastel candy melts, almond bark candy, freezer candy, easy dessert
