This may very well be one of the best desserts for Christmas! Our Cool Whip dessert features sweet flavors of mint, strawberry and cranberry with layers of scrumptious cake. It is light and airy and the perfect ending to a big Christmas dinner.
It also makes a stunning accent to our Christmas Dinner Table Decor guide as you can see in the images below! The red, white and green are the perfect color play for our red and white inspired dinner theme – so let’s get this easy recipe started.
What do you do with your leftover cranberry sauce from Thanksgiving and Christmas?
Well – there are a lot of options, but one of our favorites is this festive Cranberry Cool Whip cake cup recipe. It is perfect for those that love cranberries, cake and cool whip.
By incorporating cranberry juice, strawberries and cranberry sauce into the recipe, your mouth gets a sweet and tart explosion at the same time. It is a light dessert that will not be too overwhelming after a heavy Christmas dinner!
So, let’s get baking.
Ingredients
- 1 box Cherry Chip cake mix
- 2 1/2 cups Cool Whip
- 1/4 cup 100% cranberry Juice
- 1/2 cup whole cranberry sauce
- 1 cup sliced strawberries
- 1/4 cup sugar
- Peppermint dust sprinkles
- Green Sugar
- 2-3 candy canes broken into small sections
Instructions
1. Slice a cup of strawberries and place them into a bowl, sprinkle strawberries with the sugar then place the bowl into the refrigerator.
2. Preheat the oven to 350° F.
3. Follow the baking directions on the box cake.
4. Once the cake is finished baking and has cooled sufficiently to safely handle, cut a 1/3 of the cake and place cake into a food processor.
5. Pulse until the cake is evenly crumbled. Place crumbled cake into a bowl and set aside.
6. In the bowl of a stand mixer fitted with the whisk attachment add the Cool Whip, cranberry juice and cranberry sauce.
7.Whisk on medium until all of the ingredients are incorporated.
8. Assemble dessert cup by layering the ingredients first add a layer of crumbled cake then add a layer of cranberry whip then add the sliced strawberries. Repeat as room allows.
9. Top with a final layer of cranberry whip. using the edge of butter knife level the top.
10. Add peppermint sprinkles, green sugar, a few slices of strawberry to the top and a piece of candy cane.
Cranberry Cool Whip Cake Cup
Cranberry Cool Whip dessert cups are as pretty as they are delicious! Light and airy with their fresh flavors of cranberry and strawberry, these are the perfect post-dinner dessert.
Ingredients
- 1 box Cherry Chip cake mix
- 2 1/2 cups Cool Whip
- 1/4 cup 100% cranberry Juice
- 1/2 cup whole cranberry sauce
- 1 cup sliced strawberries
- 1/4 cup sugar
- Peppermint dust sprinkles
- Green sugar
- 2-3 candy canes broken into small sections
Instructions
- Slice a cup of strawberries and place them into a bowl, sprinkle strawberries with sugar then place the bowl into the refrigerator
- Preheat the oven to 350° F
- Follow the baking directions on the box cake
- Once the cake is finished baking and has cooled sufficiently to safely handle, cut a 1/3 of the cake and place cake into a food processor. Pulse until the cake is evenly crumbled
- Place crumbled cake into a bowl and set aside
- In the bowl of a stand mixer, fitted with the whisk attachment, add Cool Whip, cranberry juice, cranberry sauce
- Whisk on medium until all of the ingredients are incorporated
- Assemble dessert cup by layering the ingredients. Begin with a layer of crumbled cake, add a layer of cranberry whip, then add the sliced strawberries
- Top with a final layer of cranberry whip using the edge of butter knife level the top
- Add peppermint sprinkles, green sugar, a few slices of strawberry, and a piece of candy cane for accent
Notes
Servings will be dependent on how much cake you use and the size of the dessert cup you use. I was able to get 12 servings with my 12 ounce dessert bowls.
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