It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.

It was introduced in 1966 by the Birds Eye division of General Foods, now part of Kraft Heinz.

Varieties offered include Original, Extra Creamy,[7] Light, Free (fat-free),[8] and Sugar-Free (made with NutraSweet).

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a colouring).

Even before the skimmed milk was introduced, Cool Whip was classified in Jewish dietary traditions as dairy because of the sodium caseinate.