Not for Human Consumption
Feb. 23rd, 2009 09:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
perzephone
I had a startling epiphany the other day.
Cool Whip is not real food.
I actually read the instructions on the side of the tub, mainly because I was looking for a 'use before' date on it. You can thaw it, use some & refreeze whatever's left, then thaw it again & eat it after it's been refrozen & rethawed.
There is no food on the face of the planet that is safe to do that to!
(In case you were wondering why I even have Cool Whip in the house, I made a strawberry whipped-cream cake for our potluck last week & unfortunately real whipped cream doesn't hold up well for transportation & being shoved through a metal detector).
(Want the recipe? You know you do, because it was delish.
I took a pint of strawberries, cored them & chopped them up into chunks. I then tossed them in some sugar & poured about a shot of whiskey in there & mashed them. I let them marinate overnight, with all the juice getting thick & syrupy. I got some French vanilla cake mix & just did it up according to the package directions & made cupcakes. I folded the strawberry mixture into a tub of thawed Cool Whip & topped the cooled cupcakes w/the strawberry Cool Whip. I then topped that with the other pint of strawberries, cored & cut in half. Then I dabbed just a smidge of plain Cool Whip on top of the strawberries.
Ooh yeah, that's the good stuff!
Of course, after I poured the whiskey on the berries, I realized that I had some Jose Cuervo Strawberry Margerita mix - the kind with the booze in it - in the fridge the whole time. D'oh!)
Cool Whip is not real food.
I actually read the instructions on the side of the tub, mainly because I was looking for a 'use before' date on it. You can thaw it, use some & refreeze whatever's left, then thaw it again & eat it after it's been refrozen & rethawed.
There is no food on the face of the planet that is safe to do that to!
(In case you were wondering why I even have Cool Whip in the house, I made a strawberry whipped-cream cake for our potluck last week & unfortunately real whipped cream doesn't hold up well for transportation & being shoved through a metal detector).
(Want the recipe? You know you do, because it was delish.
I took a pint of strawberries, cored them & chopped them up into chunks. I then tossed them in some sugar & poured about a shot of whiskey in there & mashed them. I let them marinate overnight, with all the juice getting thick & syrupy. I got some French vanilla cake mix & just did it up according to the package directions & made cupcakes. I folded the strawberry mixture into a tub of thawed Cool Whip & topped the cooled cupcakes w/the strawberry Cool Whip. I then topped that with the other pint of strawberries, cored & cut in half. Then I dabbed just a smidge of plain Cool Whip on top of the strawberries.
Ooh yeah, that's the good stuff!
Of course, after I poured the whiskey on the berries, I realized that I had some Jose Cuervo Strawberry Margerita mix - the kind with the booze in it - in the fridge the whole time. D'oh!)
