Name: Easy Cool Whip Candy
Prep time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/2 cups chocolate chips (semi-sweet, milk, or white); 1 cup Cool Whip, thawed; 1/2 cup powdered sugar (for coating); Optional: crushed cookies, sprinkles, cocoa powder, or chopped nuts for rolling

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Easy Cool Whip candy is a fun, no-bake treat that’s light, fluffy, and melts in my mouth like a cross between fudge and marshmallow. Made with just a few simple ingredients, this sweet bite-sized candy is perfect for holidays, gifting, or anytime I want something indulgent without turning on the oven. It’s one of those recipes I can whip up quickly and customize in endless ways.

Why You’ll Love This Recipe

I love how simple and versatile this candy is. It takes just minutes to mix together, and after chilling, I’m rewarded with soft, sweet candies that feel like a little bite of heaven. The combination of melted chocolate and Cool Whip creates a texture that’s rich yet airy. I can make it ahead, freeze it, and dress it up for any season or event. Plus, it’s easy enough that kids can help make it too.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate chips (semi-sweet, milk, or white chocolate)
Cool Whip (thawed)
Powdered sugar (for coating)
Optional: crushed cookies, sprinkles, cocoa powder, or chopped nuts for rolling

directions

I melt the chocolate chips in the microwave in 30-second intervals, stirring between each until smooth.
I let the chocolate cool for a minute, then gently fold in the thawed Cool Whip until fully combined. The mixture will be soft and mousse-like.
I refrigerate the mixture for at least 1–2 hours, or until it firms up enough to scoop.
Using a small cookie scoop or spoon, I form small balls and roll them quickly between my hands.
I roll the balls in powdered sugar or my chosen coating and place them on a parchment-lined tray.
I chill the candy again for about 30 minutes until fully set before serving.

Servings and timing

This recipe makes about 24–30 small candies, depending on the size. It takes me about 10 minutes to prep, with a chill time of 1–2 hours for shaping and another quick chill before serving.

Variations

I like to experiment with different chocolate bases—white chocolate with crushed peppermint for the holidays or dark chocolate with cocoa powder for a truffle-like twist. I’ve also folded in crushed Oreos or flavored extracts like mint or almond for variety. If I’m gifting them, I coat each piece in melted chocolate for a shell-like finish.

storage/reheating

I store these candies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month—I just thaw them for a few minutes before serving. I always keep them cold because they soften quickly at room temperature.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

I’ve tried it, but Cool Whip gives the candy more structure. Homemade whipped cream tends to be too soft and doesn’t hold up as well after chilling.

Do I need to temper the chocolate?

No, I just melt it gently and let it cool slightly before mixing. Since the candy stays refrigerated, tempering isn’t necessary.

Why is my mixture too soft to roll?

It may need more time in the fridge. If it’s still sticky after a couple of hours, I chill it longer or pop it in the freezer for 10–15 minutes before shaping.

Can I double the recipe?

Yes, I double it often, especially for parties or gifting. I just divide the mixture into two bowls so it chills faster.

What’s the best coating to use?

Powdered sugar is classic, but I also love using cocoa powder, crushed cookies, sprinkles, or finely chopped nuts for extra texture and flavor.

Conclusion

Easy Cool Whip candy is a sweet and simple treat I can always count on. It’s rich, fluffy, and endlessly customizable, making it perfect for any occasion. Whether I’m making a quick dessert for guests or prepping holiday gifts, these candies are always a hit—and I love how effortless they are to create.