Ingredients:

  • 8 oz Cool Whip, thawed
  • 2 tbsp instant vanilla pudding mix
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Place the semi-sweet chocolate chips and coconut oil in a microwave-safe glass bowl. Heat in 30-second intervals, stirring thoroughly between each burst until smooth.
  2. Allow the melted chocolate to sit for 10–15 minutes to reach room temperature to prevent the whipped topping from melting.
  3. Gently fold the room-temperature chocolate into the thawed Cool Whip using a 'cut and fold' motion with a silicone spatula until the color is uniform.
  4. Line an 8x8-inch baking dish with parchment paper and spread the mixture evenly into the pan, smoothing the top.
  5. Place the dish in the freezer for 60–90 minutes, or until the surface feels firm to the touch.
  6. Lift the parchment paper out of the dish and slice the candy into 36 uniform bites.