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Easy 3-Ingredient No-Bake Cool Whip Candy

EASY 3-INGREDIENT NO-BAKE COOL WHIP CANDY

This simple recipe creates soft, chewy candies that taste similar to creamy fudge or bonbons, requiring absolutely no baking or oven time. Perfect for quick holiday treats or party favors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 40 candies
Course: Dessert, Snack
Cuisine: American, Candy
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

Candy Base Ingredients
  • 1 8-ounce container Frozen Whipped Topping Such as Cool Whip; must be fully thawed in the refrigerator.
  • 1 3.4-ounce package Instant Pudding Mix Use any flavor (vanilla, chocolate, cheesecake, or pistachio work well).
For Shaping and Coating
  • 3 cups Confectioners’ Sugar Starting amount for the dough.
  • 1 cup Confectioners’ Sugar (Optional) Use only if needed to achieve a stiff, workable dough consistency.
  • 0.5 cup Confectioners’ Sugar (Coating) Plus extra for rolling the finished candies.

Equipment

  • Large mixing bowl
  • Electric Hand Mixer
  • Baking sheet
  • Parchment Paper

Method
 

Step 1: Combine the Wet Ingredients
  1. Ensure the container of whipped topping is fully thawed in the refrigerator before beginning the recipe. Do not use frozen whipped topping.
  2. In a large mixing bowl, combine the entire container of thawed whipped topping and the dry instant pudding mix.
  3. Using an electric hand mixer set to medium speed, or a sturdy spoon, mix the two ingredients together until they are fully combined and the mixture is uniform in color. Scrape down the sides of the bowl as needed.
Step 2: Form the Candy Dough
  1. Measure out 3 cups of confectioners’ sugar and add it gradually to the whipped topping mixture. Mix slowly at first to prevent the sugar from escaping, then increase the mixing speed.
  2. Continue mixing until the mixture transforms from a loose, fluffy consistency into a thick, firm dough. The mixture should be stiff enough that it pulls away from the sides of the bowl.
  3. If the dough is still excessively sticky or soft after incorporating the initial 3 cups of sugar, add the remaining 1 cup, a little at a time, until the desired firm, workable consistency is achieved. The consistency must be very stiff before chilling.
Step 3: Shape and Coat the Candies
  1. Line a baking sheet with parchment paper. Place about ½ cup of extra confectioners’ sugar onto a small plate or shallow bowl for coating.
  2. Use a small cookie scoop or measuring spoon (about ½ teaspoon to 1 teaspoon size) to portion out the candy dough. Roll each portion firmly between your palms to create smooth, round balls.
  3. Immediately roll the finished ball in the reserved confectioners’ sugar until it is fully coated. Place the finished candies onto the prepared baking sheet.
Step 4: Chill and Serve
  1. Once all the candies have been shaped and coated, place the baking sheet into the refrigerator.
  2. Chill the candies for a minimum of 4 hours, or preferably overnight, until they are firm and set. The chilling process is essential for developing the characteristic soft, chewy candy texture.
  3. Store the finished Cool Whip Candies in an airtight container in the refrigerator for up to 5 days. These candies can also be frozen for up to 3 months; thaw briefly before serving.

Notes

Pudding Mix Flavor: The flavor of the instant pudding mix is the dominant flavor of the final candy. Experiment with fun flavors like butterscotch, lemon, or cheesecake for different results.
Coating Options: Instead of powdered sugar, try coating the candies in shredded coconut, finely crushed graham crackers, or dipping them entirely in melted chocolate for a professional bonbon look.
Consistency Check: If the dough is sticky or too soft, the finished product will not hold its shape, even after chilling. Always add more powdered sugar until the dough is firm and easy to handle before proceeding to Step 3.