Karen Vandevander Recipe

Oh soooo good fruit dip, pie filling and cake topping/icing

By Karen Vandevander KarenV

Recipe Rating:
 2 Ratings
Prep Time:

Karen's Story

This is an extremely easy and great tasting fruit dip that can also be used as a pie filling, cake topping or icing. It's light and compliments anything I've paired it with. This also freezes well and can be used to make frozen desserts too.


1 pkg
coolwhip (large tub, 2 small if large is not available)
1 pkg
vanilla instant pudding (large)
1 pkg
cream cheese (8 oz block)
1 can(s)
pineapple juice (small)
1 large
mixing bowl
fruit or cake of your choice

Directions Step-By-Step

Set cream cheese out to soften or place block in the bowl you're going to use and microwave for about 10-15 seconds. You want the cream cheese to mix smoothly with your spatula or whisk.
Add pineapple juice to cream cheese in small amounts whisking the mixture smooth each time.
Add coolwhip to cream cheese mixture by heaping spatula fulls, mixing with the spatula until well combined and the entire tub has been incorporated.
Add 1/2 of the vanilla instant pudding and whisk until thoroughly mixed. Scrape down the sides with your spatula and give a good mix. Add remainder of the pudding and again whisk until thoroughly mixed. Remember to scrape the sides and give a good mix again. You can add different extracts to suit your taste, but I would recommend tasting prior to adding any additional flavoring.
Serve with fresh fruit (with strawberries is very delicious), on top of a cake, use it as a pie filling for a frozen or cold dessert, eat it alone, or use it to layer a triffle. This is a very versitle and can be used for many different things. Let your imagination run wild!
The mixture can be thinned or thickened to your preference by adding more or less pudding. Preparing as is will have a marshmallow fluff type consistency.
You can substitute the pineapple juice with a liquid of your choice. I've used coffee and espresso to make pies. Very, very good.

I've also used milk and then flavored with various extracts to make lemmon, almond and mint. For a deeper more complex adult dessert, substitute the pineapple juice with the liquor of your choice.

I've also changed out the pudding to chocolate, banana cream, and strawberry to make a really great strawberry cake and different cream pies. I've also used it to top my strawberry shortcake. Again, get creative and experiment. It's a great base to your great recipe.
If you taste the recipe and it has a "gritty" texture, don't worry it's just the pudding that hasn't desolved. Put it in the fridge for about 30 mins and mix again. It will be smooth as silk. I've only ever had this happen to me once.

About this Recipe

Course/Dish: Dips, Fruit Sauces, Spreads
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 17
  • user
    Cyndi Tilley cynditilley - Sep 3, 2010
    I use almost the same combination but I've never added the pineapple juice. I will try that. You are right, it makes a wonderful light "frosting" for cakes (no butter) and tastes great! I've flavored mine with coffee creamer also (like hazelnut) and it's very good. You are a girl after my own heart!
  • user
    Karen Vandevander KarenV - Sep 4, 2010
    Hi Cyndi! I've never tried coffee creamer, but that sounds heavenly as I love the hazelnut too.

    I love this as a dip or topping for anything strawberry and it's phenominal on my rum cake with pineapple chunks. A local coffee roaster makes a to die for butterscotch flavored coffee and I've used that to make a frozen pie. OMG...it was so good! I garnished it with chocolate shavings after plating and served. It was a huge hit. I've also made it with orange jello and served frozen. Was just like orange sherbet without all the calories.

    Thanks for sharing the tip on the coffee creamer. I never would have thought of that. If you like coffee, try it with coffee as the liquid. It's really good. I've made parfaits layering with the coffee mixture and ladyfingers soaked lightly in coffee. Oh my...good...lol
  • user
    Cyndi Tilley cynditilley - Sep 7, 2010
    Hi Karen, is your rum cake on this site? That sounds wonderful.

    This recipe has endless options. I've mixed mine with chocolate pudding and frozen it and it makes it a very light chocolate ice cream. The butterscotch flavored coffee sounds yummy too!
  • user
    Karen Vandevander KarenV - Sep 7, 2010
    Hi Cyndi, it is and it isn't...lol My kahlua cake is and the run cake is just a variation of that recipe with the following changes;

    1. use a yellow cake mix
    2. I don't use the chocolate chips, but I suppose you could
    3. exchange the kahlua for the rum of your choice. I use an Austrian rum called Stroh. It's butterscotch flavored and is absolutely heavenly. It's pretty strong, so I would recommend adding it to the recipe 1/4 cup at a time and tasting the batter. I've had some people think 3/4 cup is too strong. My family loves it full strength...lol...bunch of lushes! ;o)

    I've tried this using chocolate pudding and love it. If you're interested in the butterscotch coffee, here's the link to the coffee roaster where I get it. He does mail order. His Bolivian coffee is the best coffee I've ever tasted. www.orangeroasters.com
  • user
    Karen Vandevander KarenV - Sep 7, 2010
    That should say "my kahlua cake is the rum cake, just a variation of that recipe...

    Not sure what I was doing there with that sentence. LOL