Cool Whip Candy

No ratings yet

Cool Whip Candy is a festive, easy-to-make Christmas treat that only needs 3 ingredients and a sprinkle of fun. Light and fluffy, they’re perfect for holiday parties, where you can decorate them with colorful sprinkles.

Course Dessert

Cuisine American

Keyword christmas candy, cool whip

Prep Time 30

Chill Time 2

Total Time 2 30

Servings

Calories 340kcal

Author Stacie Vaughan

Ingredients

8 oz Cool Whip thawed
4 cups white chocolate chips
1 lb almond bark
Christmas sprinkles

US Customary - Metric

Instructions

Add the Cool Whip to a large bowl and set aside.
Melt the white chocolate in a microwave-safe bowl in the microwave at 30 second intervals until smooth and melted. Set aside to cool slightly.
Line an 8x8-inch pan with parchment pan.
Stir the melted white chocolate chips into the whipped topping until combined.
Pour the mixture into the prepared pan and smooth out until even.
Place in the freezer for a minimum of 1 hour or overnight.
Melt the almond bark in a microwave safe bowl in 30 second intervals in the microwave until melted.
Remove the candy from the freezer and cut into 20 equal pieces.
Using 2 forks, dip into the melted almond bark and place on a parchment lined baking tray.
Immediately sprinkle with Christmas sprinkles.
Chill in the fridge for 10 minutes.

Notes

Make sure the Cool Whip is fully thawed before mixing—this helps the melted chocolate incorporate smoothly.
Let the melted white chocolate cool slightly before adding it to the Cool Whip so it doesn’t seize or curdle the mixture.
Use good quality white chocolate chips for best flavor and texture—avoid candy melts or baking chips with added oils.
Don’t skip the freezer step! The candy needs to be very firm before dipping in almond bark.
If the almond bark starts to thicken while dipping, pop it back in the microwave for 10–15 seconds to re-melt.
Customize for other holidays by swapping in themed sprinkles (Valentine’s, Easter, Halloween, etc.).
Store finished candy in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Nutrition