Cool Whip Candy

Try easy Cool Whip Candy for a sweet, pillowy treat that’s perfect for dessert platters and holiday goodie bags. Mix, dip, and chill!

Servings: candies

Prep Time30

Chill Time2

Total Time2 30

Prepare the Dish: Line an 8x8-inch dish with parchment paper, leaving some overhang for easy removal later.
Make the Candy Base: Add thawed 8 ounces whipped topping to a large mixing bowl and set aside.
Melt the White Chocolate: In a microwave-safe bowl, melt 4 cups white chocolate chips in 30-second bursts, stirring after each, until smooth. Let the melted chocolate cool slightly (about 2–3 minutes).
Combine and Freeze: Pour the melted chocolate into the Cool Whip and gently fold until fully combined and smooth. Spread the mixture evenly into the prepared pan and freeze for at least 1 hour, or overnight for easier dipping.
Cut and Dip: Once firm, cut the candy into 20 even squares. In a clean microwave-safe bowl, melt 1 pound almond bark in 30-second intervals, stirring between each, until smooth and glossy.
Coat with Almond Bark: Using two forks, dip each square into the melted almond bark, shaking off any excess. Transfer to a parchment-lined tray.
Decorate and Chill: While the coating is still soft, top with Christmas sprinkles. Refrigerate for about 10 minutes to set completely.

Make-Ahead Tips: You can make the Cool Whip candy base a day in advance. Keep it frozen until ready to dip and decorate.

Storage: Store finished candies in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze coated candies in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the fridge before serving.

Serving Tip: Serve chilled — they’re creamy, cool, and melt-in-your-mouth delicious!