How do I get cool whip frosting to go on smoothly?

I am making a jell-o poke cake for the 4th, and i just want to use cool whip as the frosting. However, I want it to be very smooth (so I can add blueberries and strawberry slices to make the cake look like a flag). How can I make the cool whip go on smoothly, like in a sheet? Can I let the cool whip warm to room temperature, pour, then re-chill? Any ideas are appreciated.|||The easiest way for me to frost anything with coolwhip is to put the cold cool whip in a bowl and stir it or whisk it really well to make sure its good and creamy. Then instead of putting one huge glob in the center of the dessert, put smaller amounts evently across the surface of the dessert and use an offset spatula to spread it around. That way you don't start out with one huge mound you have to even out later, and once the coolwhip is on there, the less you have to keep touching it, the smoother it will look.|||I made that dessert for a 4th of July party a couple of years ago, but I followed the recipe for the topping. It is one tub of Cool-Whip, one block of cream cheese and a cup of powdered sugar. It was delicious. It was like whipped cheesecake on top of jello with fresh fruit, and spread on very nicely.|||let it thaw a little then scrape it in to a large bowl and use a mixer (can add a little powered sugar ) then smooth it on put everything on the stick in the fridge|||Just spread it on. If you don't have the decorators spatula just use a buuterknife but use it "backwards" Put the rough edge in the front and tip it up at a little bit of an angle.|||http://www.shopbakersnook.com/uploaded/i鈥?/a>





those are good for smoothing.|||You can just use one of those spatulas....