Easy Cool Whip Candy

This easy Cool Whip candy is one of my favorite no-bake treats when I want something sweet, light, and a little nostalgic. With just a few ingredients, I can whip up a batch of soft, melt-in-my-mouth chocolate candies that taste like a cross between fudge and nougat. They’re simple to make, fun to share, and totally addictive.

Why You’ll Love This Recipe

I love this candy because it comes together with almost no effort—just melt, mix, freeze, and cut. The Cool Whip gives the chocolate a fluffy, airy texture that’s different from any other candy I’ve made. It’s also super versatile: I can coat it in chocolate, dust it in cocoa or powdered sugar, or leave it plain. It’s the perfect treat to keep in the freezer for whenever I need a sweet bite.

Ingredients

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

• Semi-sweet chocolate chips or melting chocolate

• Cool Whip (thawed)

• Optional: powdered sugar, cocoa powder, crushed nuts, or sprinkles for coating

Directions

1. I start by melting the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

2. I let the chocolate cool slightly so it doesn’t deflate the Cool Whip, then gently fold it into the thawed Cool Whip until completely combined.

3. I spread the mixture evenly in a parchment-lined 8×8-inch dish or pan.

4. I freeze the dish for about 1 hour, or until the mixture is firm enough to cut.

5. I lift the candy out using the parchment, slice it into small squares, and roll each piece in powdered sugar, cocoa powder, or crushed nuts if I want extra flavor and texture.

6. I store the candies in an airtight container in the freezer to keep them firm and fresh.

Servings and timing

This recipe makes about 30–40 small candy pieces, depending on how I cut them. It takes around 10 minutes to prepare and about 1 hour to chill and set.

Variations

Sometimes I stir in crushed peppermint candies or mini marshmallows for texture. I’ve also tried using white chocolate or peanut butter chips for different flavors. For a festive twist, I roll the candy pieces in holiday-themed sprinkles or drizzle them with melted chocolate before serving.

Storage/Reheating

I store Cool Whip candy in the freezer in an airtight container, where it keeps well for up to 2 weeks. I like to eat it straight from the freezer—no reheating necessary. If I want a softer texture, I let it sit at room temperature for 2–3 minutes before enjoying.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

I wouldn’t recommend it. Cool Whip has stabilizers that help the candy hold its shape. Homemade whipped cream might be too soft and collapse when mixed with the chocolate.

Does this candy taste like fudge?

Kind of! It has a fudgy texture but is much lighter and fluffier because of the Cool Whip. It melts in my mouth in a way traditional fudge doesn’t.

Can I coat these candies in chocolate?

Yes, I’ve dipped them in melted chocolate and let them harden on a baking sheet for an extra decadent touch.

How do I keep the chocolate from seizing when melting?

I always make sure my bowl and utensils are completely dry, and I melt the chocolate slowly in the microwave, stirring often.

What kind of chocolate works best?

I usually use semi-sweet chips, but dark or milk chocolate works too. Just make sure it’s good quality for the best flavor and texture.

Conclusion

This easy Cool Whip candy is one of the simplest and most satisfying treats I’ve ever made. With only two main ingredients and a few minutes of hands-on time, it’s a foolproof recipe I come back to whenever I need a quick dessert or a fun homemade gift. Light, fluffy, and totally delicious—it never lasts long in my freezer.