Sure! Here’s a super easy and delicious Pudding Cool Whip Frosting recipe — light, fluffy, and perfect for cakes, cupcakes, or as a dessert topping:
Ingredients:
- 1 package (3.4 oz / 96 g) instant pudding mix (any flavor — vanilla, white chocolate, cheesecake, etc.)
- 1 cup cold milk
- 1 container (8 oz) Cool Whip, thawed
- ½ teaspoon vanilla extract (optional, for extra flavor)
Instructions:
- Mix the pudding:
In a medium bowl, whisk the instant pudding mix with the cold milk for about 2 minutes, until it thickens. - Let it set:
Let the pudding sit for 2–3 minutes so it firms up slightly. - Fold in Cool Whip:
Gently fold the thawed Cool Whip into the pudding mixture until fully combined and smooth. Add vanilla extract if using. - Chill:
Refrigerate the frosting for about 30 minutes before using for best texture.
Tips:
- If you want the frosting thicker (for piping), use only ¾ cup milk instead of 1 cup.
- You can switch pudding flavors to customize — like chocolate, lemon, or butterscotch.
- It’s best to frost cakes that are cool or cold — this frosting is softer than buttercream.
Would you like a version that’s stabilized (better for outdoor parties or longer storage)? I can give you that too if you want!