The steps during our 2 ingredient Cool Whip recipe are easy to follow! For the first step, I recommend preparing the Cool Whip. There is not a lot you need to prepare unless you have made it on your own. Instead, purchase a Cool Whip container from the store and put aside between 3-5 cups of Cool Whip..

Now that the Cool Whip is in the large bowl, it is a good idea to whisk the second ingredient in (peanut butter). The thing with thicker ingredients like peanut butter though is they are sticky and hard to mix because of their thickness. What I like to do is warm the peanut butter so that it is the same melted consistency of the Cool Whip.

When you whisk in the second ingredient, it is important to move as quickly as possible. You will need to not leave any air bubbles or clumps of peanut butter.

The tricky part is trying to leave some for leftovers! However, if you have any 2 ingredient Cool Whip recipes left, storing them in the refrigerator or freezer are great choices! In the referigerator though, the shelf life of a Cool Whip dessert is low since it is made with a lot of milk.

Honestly, the best thing about using 2 ingredient Cool Whip recipes is that you can freeze them for storage to turn them into a similar texture as ice cream! In the freezer, this delicious 'ice cream' can last up to 2 months without spoiling. However, always keep the dessert covered as the frost from the freezer can manipulate the flavor.