lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Candy-Cane Rings
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/8 unsalted butter
- 6 sugar
- 1/2 eggs
- 1 vanilla
- 2 parchment paper
- 1
- 8
Instructions:
1. Into a bowl sift together flour, cocoa powder, and baking powder. Chop chocolate and in a small heavy saucepan melt with butter over very low heat, stirring until smooth. Remove pan from heat and stir in sugar. Transfer chocolate mixture to a large bowl and cool 10 minutes. Stir in eggs and vanilla until just combined. Stir in flour mixture until just combined.
2. Halve dough and roll out each half between sheets of wax paper into an 11 1/2-inch round (about 3/16 inch thick). Remove top sheet of wax paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on wax paper. Cut a 3/4-inch-diameter hole (we used wide end of a pastry tip) in center of half of rounds. (Do not remove any of cut-outs from dough; keep rounds intact on wax paper). Replace sheets of wax paper and stack dough on a baking sheet. Chill dough until firm, at least 4 hours, and up to 3 days.
3. Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Finely chop candy canes. Transfer dough rounds, still between sheets of wax paper, to a work surface. Remove top sheet of wax paper from each dough round. Replace wax paper loosely and flip over each wax-paper-enclosed dough round. From each dough round remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper). Lift cut-out centers and scraps from wax paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling until firm. Center rings on top of solid rounds and fill each center with about 1/4 teaspoon chopped candy cane.
4. Arrange cookies about 1/2 inch apart on baking sheets. Bake cookies in batches in lower third of oven 8 minutes, or just until candy begins to melt (not liquefy). With a spatula transfer cookies to racks to cool completely. Cookies keep, layered between sheets of wax paper in airtight containers at room temperature, 1 week.
Title: Lemon Drop Trifles
Ingredients:
- 1 lemon wedge
- 1 heavy whipping cream
- 1 fresh lemon juice
- 1/2
- 1 1/2
- 2
- 1
Instructions:
1. Moisten rims of 10 individual dessert glasses with lemon wedge. Place crushed candy on a small shallow plate. Holding glasses at an angle, roll rims of glasses in crushed candy.
2. Arrange cake cubes in serving glasses. Sprinkle with desired amount of liqueur.
3. In a medium bowl, combine cream, lemon juice and lemon curd; whisk until smooth. Drizzle cream mixture over cake. Chill up to 30 minutes. Garnish with remaining crushed candy, if desired.
Title: Millet and Oat Date Squares
Ingredients:
- 1 pitted dates
- 1 brown sugar
- 1/2 all-purpose flour
- 3/8 buckwheat flour
- 3/8 ground flax seeds
- 1/8 baking soda
- 1/8 salt
- 1/2 butter
- 1/8 margarine
- 3/4 brown sugar
- 3/4 maple syrup
- 3 golden syrup
- 1 oats
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine dates, 1 TSP of brown sugar and orange juice in a small saucepan. Bring to a boil.
3. Reduce heat and cook, stirring often, until dates are soft enough to be mashed with a fork. Set aside.
4. In a mixing bowl, blend all-purpose flour, buckwheat flour, flax, wheat bran, baking soda and salt.
5. Cut in butter/margarine until mixture resembles course crumbs.
6. Stir in brown sugar, maple/golden syrup, oats and millet, but do not over mix. Mixture should stay crumbly.
7. Press half of crumb mixture over bottom of lightly buttered 8x8-inch pan to form bottom crust.
8. Gently spread date filling over bottom crust.
9. Sprinkle remaining oat mixture over date filling and lightly pat with palm of hand to even out.
10. Bake for 25 minutes at 350°F.
11. Allow to cool a bit in the pan and cut into squares.
Title: Vegan Soft Sugar Cookies
Ingredients:
- 3 extra-firm silken tofu
- 1/2 vegan margarine
- 1 vanilla
- 1/2 sugar
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Cream margarine and sugar for about 5 minutes until fluffy.
2. Add mashed tofu and vanilla. Mix well.
3. Sift the flour, baking powder and salt into the mixture.
4. You can either roll out the dough and use cookie cutters or make cookie dough balls and flatten the dough with your hand onto an ungreased cookie sheet. You want the dough to be almost the thickness you want your cookie because these don't rise much.
5. Bake for around 10 mins in 350 degree oven.
6. Note: You might need to adjust the flour a bit if the dough feels too wet. Also, these cookies aren't super sweet. If you like them that way, or if you aren't frosting them, you might want to add 2 more tablespoons sugar.
Title: Crostoli
Ingredients:
- 6 butter
- 1/3 granulated sugar
- 1/2 salt
- 1/4 milk
- 1 egg
- 1 dark rum
- 3 lemon peel
- 2 lemon juice
- 4 all-purpose flour
- 2 powdered sugar
- 2 1/2
Instructions:
1. In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
2. Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
3. In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
4. Makes 40 servings
5. Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.
Title: Peach Cake Pudding
Ingredients:
- 8 sugar
- 2 nutmeg
- 2 butter
- 1/2 sugar
- 1/2 eggs
- 1/2 vanilla
- 2 flour
- 1 baking powder
- 1 salt
- 2/3 milk
- 1
- 1/3
Instructions:
1. Combine peaches with sugar, orange juice& nutmeg.
2. Spoon into a 11x7 baking dish.
3. Topping: Beat butter with sugar til fluffy.
4. Beat in eggs one at a time.
5. Stir in orange rind and vanilla.
6. Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour.
7. Spread on peaches and bake at 375 for about 50 minutes.
Title: Peach and Buttermilk Bread Pudding With Golden Raisins
Ingredients:
- 8 buttermilk
- 2 heavy cream
- 2 milk
- 2 golden raisin
- 1 nutmeg
- 3/4 granulated sugar
- 1 1/2 lemon juice
- 2 cinnamon
- 1 butter
- 2 1/2 eggs
- 1 vanilla extract
- 6 kosher salt
- 1 1/2 demerara sugar
- 1
- 1/4
Instructions:
1. Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
2. In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
3. Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
4. Grease a 9-by-13-inch casserole dish with butter; set aside.
5. Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
6. Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
7. Serve warm or at room temperature. Serve with a drizzle of cream, if desired.
Title: Try This Delicious Pie Crust (Vegan)
Ingredients:
- 2 unbleached flour
- 3/4 salt
- 2/3 coconut oil
- 1 apple cider
- 4 cold water
Instructions:
1. Note: I used a food processor to prepare the pie crust.
2. Sift the flour and salt directly into the food processor bowl.
3. Add the coconut oil to the processor and blend until the pieces are the size of small peas.
4. Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons). If it's too dry, add another tablespoon of water.
5. Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
6. Roll the dough out on a floured board and place in pie pan. Proceed with your pie recipe as directed.
7. Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
8. Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.
Title: Date-Nut Refrigerator Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1 unsalted butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1/2 dates
- 1/2
Instructions:
1. Sift together the flour, soda, salt and cinnamon. Toss the dates with a small amount of the flour mixture (to prevent sticking) and set aside.
2. ln a large bowl, cream the butter with the sugars until smooth. Add the eggs and vanilla and mix thoroughly.
3. Mix in the dry ingredients and combine thoroughly.
4. Stir in the nuts and dates.
5. With your hands, press and mold the dough into a long, smooth roll about 2 1/2 inches in diameter. Wrap in waxed paper, twisting the ends to hold the roll in shape. Chill until firm - several hours or overnight. (To speed up the chilling process, place in freezer.).
6. Preheat oven to 400 degrees F. (Moderately hot).
7. With a thin, sharp knife cut into thin slices 1/16" to 1/8" thick. Place on ungreased baking sheet, slightly apart.
8. Bake until lightly browned, about 6 to 8 minutes.
Title: Pamela's Gluten Free Cookies
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 chocolate chips
- 1
- 1/2
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla and beat together.
3. Add Pamela's Baking & Pancake Mix and whatever add-in. Mix thoroughly.
4. The batter may feel stickier than regular cookie dough but that is fine.
5. Place tablespoon sized scoops of dough on a lightly greased cookie sheet. Flatten.
6. Bake in preheated 350°F oven for approximately 15 minutes.
7. Let cookies cool slightly and use a spatula to remove from cookie sheet.
Title: Yellow Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 1/2 milk
- 1/2 butter
- 1 1/2 margarine
- 2 vanilla
- eggs
Instructions:
1. Combine flour, sugar and baking powder in mixer and blend.
2. Add milk, butter and vanilla.
3. Mix well until everything is incorperated.
4. Add eggs and beat until the eggs are well incorperated.
5. Pour batter into two buttered and floured round pans, and line bottom with parchment paper.
6. Bake at 350 degrees F, for 25 to 30 minutes or until a toothpick comes out clean from the center.
7. Cool for 10 minutes then remove cakes from pans to futher cool on racks.
Title: Easy Butter Brickle Peach Crisp
Ingredients:
- 29 butter
- 1/2 brown sugar
- 18
- 1/2
Instructions:
1. Grease and sugar an 8x2-inch microwave-safe baking dish.
2. Empty peaches and syrup into the dish.
3. Microwave butter in a 2-qt. microwave-safe bowl for 60 to 70 seconds on High, or until melted.
4. Blend in the dry cake mix until crumbly.
5. Sprinkle over peaches.
6. Then sprinkle with brown sugar.
7. Shield corners with foil.
8. Microwave, uncovered, for 6 minutes at Medium (50%).
9. Rotate dish.
10. Microwave for 5 minutes at High.
11. Remove foil shielding.
12. Microwave again for 4-5 minutes at High.
13. Cool 2- 3 hours to set.
Title: Classic Honey Flan
Ingredients:
- 3 eggs
- 1 1/2 2% low-fat milk
- 1/2 honey
- 1 vanilla
- 1/4 ground cinnamon
Instructions:
1. Combine eggs, milk, 1/4 cup honey and vanilla.
2. Beat until mixed but not foamy.
3. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well.
4. Place 4 (6-ounce) custard cups in 8-inch square baking dish.
5. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup.
6. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth.
7. Bake at 325 degrees F 30 to 45 minutes or until knife inserted near center comes out clean.
8. Serve warm or cold.
9. Loosen edges of individual custards with spatula or knife; invert onto dessert plates.
Title: Mocha Swirl Cheesecake
Ingredients:
- 1 pecans
- 1/2 butter
- 3 margarine
- 3 granulated sugar
- 3 reduced-fat cream cheese
- 3/4 granulated sugar
- 2 eggs
- 2 cornstarch
- 1 1/2 salt
- 1/4 reduced-fat sour cream
- 1 vanilla
- 2 granulated sugar
- 3 instant coffee crystals
- 1 1/4 Equal sugar substitute
- 1 Equal sugar substitute
Instructions:
1. For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
2. For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
3. Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
4. Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
Title: Apple Cheddar Wontons
Ingredients:
- 1 wonton skins
- 2 apples
- 10 cheddar cheese
- 1/2 brown sugar
- 2 cinnamon
Instructions:
1. Mix the brown sugar and cinnamon together and set aside.
2. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying.
3. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package.
4. Deep fry until golden brown.
5. Coat with the brown sugar/cinnamon mixture and serve.
6. These are good served hot or cold.
7. (An adopted recipe. I haven't made this one, yet, so I don't know if 6 servings is accurate.)
Title: White Chocolate and Dried Cranberry Cookies
Ingredients:
- 5 butter
- 5 plain flour
- 1/2 bicarbonate of soda
- 2 porridge oats
- 2 dried cranberries
- 2 soft brown sugar
- 2 demerara sugar
- 3 white chocolate
- 5
- 1
Instructions:
1. Preheat the oven to 350°F
2. Melt the butter, and allow to cool.
3. Sift the flour and the bicarbonate of soda into a mixing bowl.
4. Add the ground almonds, oats, dried fruit, soft brown sugar, sugar and the chocolate chunks and mix well.
5. Mix the cooled melted butter with the egg yolk and pour into the dry ingredients, stirring to combine.
6. With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays.
7. Gently flatten the biscuits slightly and place in the preheated oven for 8-10 minutes or until golden.
8. Allow to cool a little on the trays before transferring them to a wire rack to finish cooling.
Title: Easy and Quick Cake Recipe
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 milk
- 1 3/4 baking powder
- 3/4
Instructions:
1. Preheat oven to 375 degrees. Grease a 8 x 8-inch pan.
2. Cream together sugar and softened butter. Mix in eggs, vanilla, baking powder, add flour and milk until the batter is smooth. Place batter in prepared pan. It should take about 35-45 minutes, or until top is golden brown and a toothpick inserted into center comes out clean.
Title: German Chocolate Pies
Ingredients:
- 3 sugar
- 7 salt
- 1 eggs
- 4 evaporated milk
- 14 vanilla extract
- 1 butter
- 1/2 coconut
- 2 pecans
- 2 pecan halves
- 18
- 3
Instructions:
1. Blend sugar, cocoa and salt together well. Set aside.
2. In large bowl beat eggs with milk, vanilla and melted butter.
3. Blend in dry ingredients, then stir in coconut and chopped pecans.
4. Place empty pie shells on baking sheets before filling. (This makes.
5. it easier to transfer the filled pies to the oven.)
6. Divide mixture evenly among the pie shells.
7. Top with 6 pecan halves per pie.
8. Bake in 350°F oven for 40 minutes or until pie is set but not hard in center.
9. Allow to cool completely before serving.
10. These make great gifts at Christmas! Just wrap in foil and top with a festive bow.
11. Pies can be frozen for later use. Wrap tightly in plastic wrap and foil. Thaw at room temperature before serving.
Title: Fudgy Swirly Bars
Ingredients:
- 1/4 sunflower seeds
- 1/2
- 1/2 - 1
- 1/2
- 2
- 1/2 - 1
Instructions:
1. Candy Swirl.
2. * Mix Sunbutter with brown rice syrup; mixture will get thick. Add ½ tbsp vegetable oil and mix until well combined; mixturewill thin. Set aside.
3. Chocolate Layer.
4. * Grease an 8”x8” pan. Set aside.
5. * Place chocolate chips and ½-1 tsp vegetable oil in a microwavable container. Heat for 1 minute and stir. Heat for 30 seconds and stir again. Continue process until all chocolate chips are melted. Be careful not to overheat; chocolate may scorch.
6. * Pour chocolate mixture into the well-greased pan and spread evenly.
7. * Using a tablespoon, place dollops of the candy swirl mixture on top of the chocolate mixture. Using a fork, swirl the tines gently through the candy swirl mixture dollops.
8. * Sprinkle with sunflower seeds if desired. Set aside to cool until firm. Once firm, cut into bars. Cover extra.
9. * Enjoy Life, and the holidays, with our Fudgy Swirly Bars!
10. Cook’s Note: To cool faster, place in refrigerator until firm. Cover. Once removed from refrigerator, keepcovered until Fudgy Swirly Bars reach room temperature. Enjoy.
Title: Chocolate Ginger Ganache
Ingredients:
- 1 coconut milk
- 1/3 palm sugar
- 1 ginger
- 8
Instructions:
1. Combine coconut milk, palm sugar and ginger in saucepan.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Remove from heat.
4. Add chocolate and whisk until mixutre is melted and smooth.
Title: Dark-Chocolate Madeleines With Chocolate Mint Glaze
Ingredients:
- 6 unsalted butter
- 2 bittersweet chocolate
- 4 cake flour
- 3/4 baking powder
- 1/2 salt
- 1/4 eggs
- 2 granulated sugar
- 1 vanilla extract
- 1/2 bittersweet chocolate
- 1 heavy cream
- 2
- 4
- 1/2
Instructions:
1. In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
2. Remove from the heat and stir in the cocoa powder.
3. Strain the mixture and let cool until tepid.
4. Meanwhile, melt the chocolate, and allow it to cool slightly.
5. Sift the flour, baking powder and salt together into a small bowl and set aside.
6. Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
7. Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
8. Remove the bowl with the eggs and sugar from the water and dry off the bottom.
9. Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
10. Beat in the vanilla extract.
11. In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
12. Fold the dry ingredients into the egg-sugar mixture.
13. Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
14. Place 2 racks in the lower half of the oven and preheat to 375 degrees.
15. Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
16. Remove the pans and the batter from the refrigerator.
17. Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
18. Bake for 15 minutes, or until the center springs back when lightly touched.
19. Do not overbake.
20. Remove the madeleines from the molds and cool on a wire rack.
21. To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
22. In a small saucepan, bring the heavy cream to a boil.
23. Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
24. Stir gently until the chocolate is melted and combined.
25. Stir in the mint extract.
26. Using a pastry brush, generously glaze half of the shell side of each madeleine.
27. Allow the glaze to set before wrapping in plastic or storing in an airtight container.
Title: Chocolate Key Lime Cupcake Pies
Ingredients:
- 1 butter
- 1/2 cream cheese
- 3 sugar
- 1 1/2 key lime zest
- 2 key lime juice
- 1/3 eggs
- 3
Instructions:
1. Preheat oven to 350°.
2. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.
3. Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed.
4. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 tablespoons crumbs per cup).
5. Beat cream cheese and sugar at medium speed with an electric mixer until blended.
6. Add lime zest and lime juice, beating at low speed until well blended.
7. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
8. Spoon mixture into prepared cups, filling completely full.
9. Bake at 350° for 20 minutes or until set.
10. Cool in pans on wire racks 15 minutes.
11. Remove from pans to wire racks, and let cool 15 minutes or until completely cool.
12. Cover and chill 4 hours.
13. Garnish, if desired.
Title: French Vanilla Delight Dessert
Ingredients:
- 1 flour
- 1/2 pecans
- 1/2 butter
- 2 French vanilla pudding mix
- 3 milk
- 1 powdered sugar
- 8 cream cheese
- 1 milk
- 1 Cool Whip
Instructions:
1. For crust: Mix flour and softened butter.
2. Add pecans and mixture should be crumbly and a bit dry.
3. Press into a 9X13 greased pan and bake at 325 for 10-15 minutes until very lightly brown.
4. Let cool.
5. Mix 2 packages of pudding with 3 cups milk.
6. Let set.
7. Mix together 8 oz.
8. cream cheese, sugar, and 1 tablespoon milk.
9. Fold in 1 cup cool whip and spread mixture onto cooled crust.
10. Add pudding for the next layer and spread evenly over cream cheese layer.
11. Add remaining cool whip on top and chill before serving for at least 2 hours.