
Add in 16 oz. whipped topping and whisk until fully combined.
Refrigerate several hours until firm.
If making chocolate mermaid tails and seashells, melt candy melts and oil in microwave safe dish in short intervals, stirring often. Do not over cook.
Once fully melted add a small amount of canola oil or shortening to make smooth. (You'll want about a 1 teaspoon for 1 cup of candy melts) Carefully spoon chocolate mermaid tail and seashell mold, trying to not overfill.
Gently tap mold a few times against a hard surface to remove any air bubbles. Using a straight edge of scraper or knife, slide along top of mold to remove excess chocolate if needed.
Transfer to refrigerator until firm, about 15 minutes. Carefully remove from silicone mold.