COOL WHIP GLUTEN FREE RECIPES

Steps:

• Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
• Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
• Stir in boiling water.
• Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
• For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
• Frost cupcakes.
• Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Steps:

• In a bowl mix together graham cracker crumbs, butter, brown sugar, and vanilla extract. Then press into a 7-inch pie tin.
• Chill in the fridge for roughly 30 minutes until firm.
• In another bowl, fold vanilla pudding mix into the Cool Whip.
• Layer on top of the chilled pie crust and place it back into the fridge to chill for at least 3 hours, and best if overnight.
• Garnish with graham cracker crumbs. Slice, serve, and enjoy!