Chocolate Cool Whip is a thick, sweet, creamy chocolate dessert dip made with Cool Whip. This versatile chocolate pudding Cool Whip comes together in about 5 minutes using a few basic pantry ingredients. Use it as a topping, dip, or frosting for your next dessert.
Why you should make this recipe
If you enjoy quick, crowd-pleasing dessert dips, this chocolate Cool Whip is a great addition to your repertoire. It’s fast, flexible, and delicious. In just minutes you can create a chocolatey spread that works as a dip for fruit, cookies, or graham crackers, or as a light frosting for cakes, cupcakes, and bars.
- Fast and easy: The recipe takes about 5 minutes. Stir together Cool Whip and a few pantry staples and it’s ready to serve.
- Versatile: Use it as a topping, dip, or frosting. It pairs well with fresh fruit, brownies, cookies, pancakes, and more.
Ingredients
This chocolate whipped topping uses simple, familiar ingredients. Gather the following:
Instant chocolate pudding mix, unsweetened cocoa powder, whole milk, vanilla extract, and thawed Cool Whip.
Substitutions
If you’re missing an item, these substitutions work well:
- Instant chocolate pudding: Any brand of instant chocolate pudding mix provides a concentrated chocolate flavor.
- Cocoa powder: Unsweetened cocoa (Dutch-processed or natural) boosts chocolate intensity.
- Milk: Whole milk or half-and-half gives the creamiest result; lighter milks thin the mixture slightly.
- Vanilla extract: Optional but adds depth; omit if you prefer a four-ingredient version.
- Cool Whip: Use your preferred variety (original, light, or extra creamy), as noted in the tips below.
Variations
- Two-ingredient version: Melt 6 oz (about 1 cup) chocolate, let it cool slightly, then fold into 8 oz thawed Cool Whip for an ultra-chocolatey spread.
- Cocoa Cool Whip: Mix an 8 oz container of thawed Cool Whip with 2–3 tablespoons unsweetened cocoa, 1 teaspoon vanilla, and sweetener to taste for a quick cocoa-flavored topping.
How to make
Follow these simple steps to make Chocolate Cool Whip:
- In a large bowl, sift the instant chocolate pudding mix and cocoa powder together. Whisk to combine and break up any lumps.
- Add the milk and vanilla extract, then whisk or stir until smooth and fully incorporated.
- Set the whisk aside and use a flexible spatula. Fold the thawed Cool Whip into the chocolate mixture gently, doing this in 2–3 batches to keep the texture light and even.
- Transfer the Chocolate Cool Whip to a serving bowl, or chill it in the refrigerator until it firms up enough to pipe as frosting if desired.
How to serve and store
- Serve: This creamy spread is delicious with fresh fruit (strawberries are a favorite), brownie bites, cookies, graham crackers, or as a light frosting for cakes and cupcakes.
- Store: Keep in an airtight container in the refrigerator for 2–3 days. If you’re not serving immediately, chill until ready to use to preserve texture.
Tips
- Sift dry ingredients: Cocoa powder often clumps; sifting it with the pudding mix ensures a smooth base.
- Thaw Cool Whip properly: Thaw overnight in the refrigerator for best texture. Avoid leaving it at room temperature too long.
- Chill for frosting: If you want to pipe the mixture as frosting, chill it until it firms up enough to hold shape.
FAQs
Common types include Original, Light, Fat Free, Sugar Free, and Extra Creamy.
Cool Whip is firmer with a marshmallow-like texture, while whipped cream is lighter and airier. They can usually be used interchangeably depending on the recipe.
An 8 oz container of Cool Whip is roughly equivalent to about 3 cups of whipped cream. To approximate that amount at home, start with about 1½ cups of heavy cream and whip until doubled in volume.
More Cool Whip recipes to try
- Lemon Poke Cake
- Oreo Dump Cake
- Strawberry Angel Food Cake
If you try this Chocolate Cool Whip recipe, please rate it and leave a comment. Tag @olivesnthyme on Instagram so the author can see your creation.
Chocolate Cool Whip Recipe
Megan
Equipment
- 1 mixing bowl
- 1 whisk, flexible spatula, and spoon
Ingredients
- 3.9 oz instant chocolate pudding mix
- ¼ cup (20 g) unsweetened or Dutch-process cocoa powder
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- 8 oz Cool Whip, thawed
Instructions
- In a large bowl, sift the instant chocolate pudding mix and cocoa powder, then whisk to combine.
- Add the milk and vanilla extract, whisking until smooth and combined.
- Using a spatula, gently fold the thawed Cool Whip into the chocolate mixture in 2–3 batches until evenly combined.
- Transfer to a serving bowl or chill until firm enough to pipe as frosting.
Notes
Store: Keep in an airtight container in the refrigerator for 2–3 days.
Serve: Serve with fresh fruit, brownie bites, cookies, or graham crackers. Use as a frosting for brownies or cakes once chilled and firm.
Tag @olivesnthyme on Instagram