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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Michele from Kraft Kitchens
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726
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Posted:
Jun 5, 2008 9:43 AM
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Hi jennevens,
I am sorry you had trouble with Cool Whip when making your Mandarin Orange Cake. I am familiar with that recipe and I know you must have been disappointed. It sounds like you defrosted the Cool Whip properly. (Never use the microwave to defrost Cool Whip.) I checked with my colleague in the Kraft Kitchens and she confirmed that there hasn't been any recent changes to the product. The best thing to do when this happens is call the phone number on the container (1-800-431-1001), so that your complaint can be logged. The customer service rep. will record the code information on the package. This information will be used to determine if there may be a possible problem with a particular lot, etc. I know some time has passed and you probably have thrown out the packaging but I still encourage you to call.
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Posts:
1
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Posted:
May 26, 2008 3:28 PM
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I was just coming to ask the same question. I use Cool-Whip to make the frosting for my Mandarin Orange Cake. I just mix it with instant vanilla pudding and a large can of crushed pineapple. It used to stay fluffy and I had frosting left over (kid's loved it).
However, I made it today and it "melted" sort of. It turned watery and there was no where near enough to frost the 3 layer cake. Again, I normally can put tons of it all over the cake and have extra. I couldn't even finish the sides this time.
I thawed it in the fridge-not microwave-so I didn't do anything that would have messed with it. I don't have an old container, but I noticed that the first ingredient is water. Does that make sense? That means it would be the highest percentage ingredient, correct?
I'd sure like an answer to this. I may not be able to continue to make this cake again-or will have to make my own version of cool-whip, but I am not sure how to do that.
Thanks.
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Posts:
1,381
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Posted:
Apr 6, 2008 9:50 AM
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> It may have been changed but at least it hasn't been
> discontinued...yet.
Is that a good thing? 
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Posts:
91
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Posted:
Apr 5, 2008 9:40 PM
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ALAINA!!!
I'm also shocked that it hasn't gone the way of POSTUM!!!!
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Posts:
60
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Posted:
Apr 5, 2008 2:21 PM
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It may have something to do with the power of the microwaves we buy today compared to the microwaves available 30 to 40 years ago.
(Hard to believe the 70s and 80s were that long ago, isn't it!)
Back then most microwaves were only around 500 watts. Most today are are 1000 or more so it takes half the time to do the same things.
My parents used their dinosaur microwave they had bought in the 70s until just a few years ago. It took 15 minutes to cook a chicken breast in it.
When it finally died and they bought a new one, Dad put a chicken breast on a saucer and set the timer for 15 minutes. When he checked on it, it was burned to a crisp and the saucer had broken. LOL
He learned he had to set the timer for half the time it used to take to cook or heat something.
Just a thought...
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Posts:
850
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Posted:
Apr 1, 2008 12:38 PM
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Have you noticed that NO one from Kraft's had answered this? I realy wanted to know,
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Posts:
1,472
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Posted:
Mar 28, 2008 12:53 PM
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Is it like "long in the tooth"?
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Posts:
644
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Posted:
Mar 28, 2008 11:33 AM
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> & They are incredibly
> > toothsome.
>
> is that bad or good?
It sure sounds bad...
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Posts:
1,726
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Posted:
Mar 27, 2008 3:35 PM
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& They are incredibly
> toothsome.
is that bad or good?
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Posts:
131
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Posted:
Mar 27, 2008 3:31 PM
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> Once is it completely melted, you can put it in the
> fridge to set up and use it like margarine. Really
> sweet margarine.
My wife (ours is a May-Dec relationship, if you care to know), uses melted CoolWhip to make her award-winning pie crusts!! They are incredibly toothsome.
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Posts:
166
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Posted:
Mar 27, 2008 2:42 PM
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Once is it completely melted, you can put it in the fridge to set up and use it like margarine. Really sweet margarine.
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Posts:
131
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Posted:
Mar 27, 2008 2:33 PM
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Cool Whip is made from shortening, so you must expect that it will melt.
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Posts:
2
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Posted:
Mar 25, 2008 1:48 PM
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I had the same happen to me. I put mine on the warm stove top to help thaw while I retrieved other ingredients and it did the same. Melted and yellowish......
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Posts:
1,472
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Posted:
Mar 25, 2008 9:46 AM
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Goodness...could you imagine the uproar if they discontinued Cool Whip! I don't even want to imagine the back lash  .
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Posts:
644
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Posted:
Mar 25, 2008 7:36 AM
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It may have been changed but at least it hasn't been discontinued...yet.
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