Cool Whip Candy

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Make this impressive homemade candy with just three ingredients! With milk chocolate and a fluffy center, Cool Whip Candy tastes like a 3 Musketeers bar but even better.

Love easy candy recipes? My Crock Pot candy recipe is also just three ingredients. Perfect all year long. Or give this easy Microwave Peanut Brittle a chance!

Cool whip candy that tastes like three muskateers.
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Three Ingredient Candy Recipe

I love making homemade candy to give as gifts or even just to enjoy with my family at home.

Contrary to popular belief, you do NOT need a candy thermometer, special equipment or a long list of ingredients to make candy.

My Easy Chocolate Truffles and Saltine Toffee Recipe are proof that anyone can make their own sweet confections at home, even if you’re brand new to candy-making.

Now, I have Cool Whip Candy to add to that list too!

  • I even used the microwave to melt everything for this recipe so you don’t even need to fire up your stove.
  • With just three ingredients you can create perfect bite sized chocolate treats to share with a crowd. (Or keep them all to yourself. I won’t tell!)

If you love Three Musketeers Bars, you’re going to go nuts for Cool Whip Candy. The texture of the cool whip center reminds me of fluffy nougat!

Ingredient Notes

Step by step photos showing how to make cool whip candy.
  • Cool Whip – You’ll need an 8 ounce tub for this recipe. Let it thaw in the fridge before making the candy. You can swap it out for homemade stabilized whipped cream if you prefer.
  • Milk Chocolate Morsels – Use a good quality such as Ghirardelli for best taste and a smooth texture when melted.
  • Dark chocolate melting wafers – Again, I recommend the Ghirardelli brand. It melts very smooth and sets well.

How to Make Three Musketeers Candy

  • To make the Cool Whip Candy, start by melting chocolate chips in the microwave. Fold it into the Cool Whip until well combined.
  • Freeze this mixture in a baking dish for about 30 minutes, cut it into squares, then freeze again.
  • Dip the frozen cool whip squares into the melted dark chocolate then place them on a sheet or parchment paper to allow the chocolate to set.
  • Store in the freezer and enjoy cold!
How to dip homemade three muskateers in melted chocolate.

Tips and Tricks

  • Keep folding: It’s okay if the melted chocolate chips start to harden into flakes as you fold them into the cool whip. Just keep gently folding until all the chocolate and cool whip have been combined.
  • Use good chocolate: Three Musketeers Candy tastes best when you use a good quality, premium chocolate. The chocolate chips provide most of the flavor for this candy! I also find the higher quality chocolate melts smoother and doesn’t get chalky like some of the cheaper brands.
  • Truffles: This recipe works for making truffles too. Drop by the tablespoon full on a piece of parchment paper before freezing, then dip into the melted wafers. I love this candy both ways.
  • Love Cookies? Stock up on Cool Whip and give our easy 4 ingredient Cool Whip Cookie Recipe a try next.
Plate of copycat three muskateers bars.

Recipe FAQs

How do you store Cool Whip Candy?

Keep the candies in freezer bags or an airtight plastic container in the freezer when you’re not eating them. They taste best cold.

How long does Cool Whip Candy keep?

Cool Whip Candy can last up to 30 days in the freezer, but we can never resist eating up the whole batch before then!

Can you use real whipped cream instead of Cool Whip?

No. Cool whip (stabilized whipped cream) is very different in consistency than fresh or canned whipped cream so the two are not interchangeable for recipes like this candy.

Can I use a different kind of chocolate?

Yes, feel free to swap out the milk chocolate morsels with semi-sweet, white chocolate or dark chocolate if preferred. I happen to love the sweeter milk chocolate combined with the cool whip and then covered in dark chocolate!

Christmas three muskateers bars.


What I love about chocolate fudge as well as today’s candy recipe, is that with a few sprinkles you can turn it into a holiday dessert.

Much like my Chocolate Dipped Oreos, you’ll love adding festive sprinkles for a fun treat.

  • Christmas- add some red/green candy melts and sprinkles and serve this Cool Whip candy with your holiday plates.
  • Valentine’s Day- who wouldn’t love this dark chocolate candy with pink and red sprinkles from their loved ones?

More Easy Candy Recipes

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Cool Whip Candy Recipe

4.71 from 167 votes
By: Aimee
This three ingredient candy tastes so impressive no one will believe how easy it is to make! Whip up a batch of Cool Whip Candy for the holidays, as a gift for a friend of just to treat yourself.
Prep Time: 20 minutes
Cook Time: 2 minutes
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 42 minutes
Servings: 36


  • 2 packages Milk Chocolate morsels 11 oz each
  • 1 tub Cool Whip, thawed 8 oz
  • 24 oz Ghirardelli dark chocolate melting wafers
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  • In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes.
  • Line an 8-inch square baking dish with parchment paper. Set aside.
  • In a large bowl, fold together gently the cooled, melted chocolate with Cool Whip. As you combine them, the chocolate may harden into tiny bits. That’s perfectly normal, keep gently folding until all the chocolate and Cool Whip has been combined. Pour into baking dish.
  • Freeze for 30 minutes. Remove from freezer and cut into 36 squares. Place candy on parchment paper lined baking sheet and return to freezer for at least 30 minutes.
  • Melt chocolate wafers according to package directions.
  • Remove candy from freezer and dip into melted chocolate. Place on parchment paper and allow to set.
  • Store candy in freezer until ready to serve. Best served cold. Can be stored up to 30 days!


  • Can also be shaped into truffles. After combining cool whip and chocolate, drop by tablespoon on parchment paper sheet. Freeze for an hour then dip into melted chocolate wafers. ENJOY.
  • Use good quality chocolate morsels, I choose Ghirardelli since they taste good and melt smooth.
  • The taste of these candies reminds me of Three Muskateers!


Calories: 113kcal, Carbohydrates: 13g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 8mg, Fiber: 1g, Sugar: 10g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

This three ingredient candy tastes so impressive no one will believe how easy it is to make! Whip up a batch of Cool Whip Candy for the holidays, as a gift for a friend of just to treat yourself.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 15, 2020

Comments & Reviews

  1. Made today. Followed the recap and turned out perfectly.

    When reading the instructions I have to say I was concerned about letting the chocolate site 20 minutes before adding the cool whip. Worked perfectly though. Can’t wait to share with the family tomorrow.

  2. I wish I had read comments before making. They taste good but what a mess. Mine didn’t freeze hard enough even after sitting outside in -20 temp. Not worth the bother or mess

  3. I just made these and I think they turned out great! My cool whip and chocolate mixture did not totally freeze, but I just had to take a little extra time when cutting and separating them. When I dipped them, I first let the dipping chocolate cool off a few minutes. I also took my frozen pieces out about 8-10 at a time and left the rest in the freezer so they wouldn’t all be totally soft from sitting out. They were pretty equal in size, for the most part. I bought some green candy melts and drizzled some on the top with some sprinkles. I will definitely be making these again!

    1. I would think that you could add Bailey’s or Kahlua to the chocolate as it is melting. My cousin and I are going to try it for the New Year’s Party.

  4. I made these yesterday and they are delicious! Came out perfect. I used Hersheys milk chocolate chips for the inside and for dipping them. Thanks for the recipe.

  5. Will they melt if left sitting out? Want to make some for a Christmas party at work and was wondering how long they can sit out for

  6. Not sure why the recipe calls Cool Whip ‘stabilized whipped cream’. It is not cream! It’s hydrogenated oil, and so unhealthy.

    1. You can make your own stabilized whipped cream using our recipe that I linked to. No need to be so negative 🙂 It’s a dessert!

    2. “So unhealthy” it’s a candy recipe…last time I looked candy was something to eat sparingly since its all unhealthy. Jesus just go eat a salad

  7. Just made these. I had a hard time getting them to set. I froze them for more than 3 hours and the consistency never changed. Rolled them into balls after giving up on squares. When trying to coat them in chocolate they just melted into a blob.
    Still going to eat them. The taste was fine.

    1. Same thing happened to me. Not sure if the chocolate I used in the cool whip is causing it or what, but there was no way to keep any kind of shape. The dipping chocolate almost needed to be poured over.

      1. You can also drop melted chocolate in bottom of mini muffin pan- little bit in each little muffin cup. Put frozen cool whip chocolate balls or squares on top of the chocolate and pour remaining chocolate over the top of each. Place the muffin trays in freezer.

      2. I made these today and what a mess first I melted 2 bags of chocolate mix with one 8oz of cool whip it turn hard as a rock so my next tempt I used 2 cool whips much better til I tried freezing them over night and they never got hard I tried cutting it with plastic knife it was just a blob dipped one and once it got set I picked it up it just fell apart.. 😕

  8. By the way, you CAN use real whipped cream for this kind of thing, if it’s stabilized. Folks can look up instruction on how to do this themselves; it’s not at all difficult. No need to rely on Cool Whip to do it for you!

    1. The EXACT thing I was thinking! I don’t see why not, it may not be as rich, (which may be a good thing) as the original recipe. 2 bags of chocolate chips is A LOT of chocolate.

    1. donna use sugar free whip cream an sugar free choc an it will be just fine being a diabetic. i am 1 also . an it comes out fine .

    2. I would just use sugar free chocolate. An if your sugar is low enough maybe have two pieces but no more then that.

  9. Has anyone tried making these with half white chocolate chips and half milk chocolate chips? I think this would make them taste even more like a Three Muskateer!

  10. Made this recipe for Valentine’s Day and it was a big hit! Used packaged melting chocolate and left it in the pan included which was a mistake- the deeper the bowl the better. Drizzled icing over the top and made them festive. Definitely make them again. Thankyou!

  11. I also had trouble getting these to freeze solid, so I just rolled them into balls. I rinsed my hands often as they would start to get gooey, but with clean hands, they made perfect little truffles. More importantly, they’re delicious! Will definitely make them again!

    1. Mine is not freezing either.
      I’m going to set my timer a little longer abs try again. It is a hot day, and also hot in the kitchen. I’m not giving up.

    2. 5 stars
      I’ve made these for years and they never “fully” freeze and they start to soften quickly ( I think it is due to the oil in the cool whip, but I’m no chemist :). We never dipped them in melting chocolate, but rolled them in crushed vanilla wafers. it was always a fun messy activity with my grandma and we ate them too quickly to worry about them melting. But we did keep them in the fridge until we served them, but again, they never lasted long once they were brought out 🙂

  12. This way Not an easy recipe to do. The chocolate whip cream turned into a clumpy mess.Not smooth at all. I let my bars freeze up for an hour before I put in dark chocolate, and they melted in the dark chocolate and turned into a big pile of goo!

    Totally not a easy as the recipe seems!

  13. I don’t know why a lot of people had trouble with this candy. I must say mine turned out so good, suddenly my fudge is saying “ wait a minute I’m supposed to be the star of Christmas” And the good chocolate was definitely the way to go. This will definitely be something I make every year. Thank you

4.71 from 167 votes (159 ratings without comment)

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