Description
Need an easy, creamy, and irresistibly fluffy frosting for your cakes, cupcakes, or layered desserts? This Cool Whip and Pudding Frosting is your new go-to! Made with just a few pantry staples, it’s light, not overly sweet, and holds its shape beautifully. Whether you’re topping a chocolate cake or filling cookie sandwiches, this frosting brings the perfect finish.
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Ingredients
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1 box (3.4 oz) instant pudding mix (any flavor – chocolate, vanilla, cheesecake, lemon, etc.)
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1 cup cold milk (whole or 2% works best)
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1 tub (8 oz) Cool Whip, thawed
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1 tsp vanilla extract (optional, for extra flavor)
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2 tbsp powdered sugar (optional, for added sweetness and stability)
Instructions
Step 1: Mix the Pudding
In a mixing bowl, whisk together the instant pudding mix and cold milk.
Whisk for about 2 minutes until the mixture begins to thicken.
Let it sit for 3-5 minutes to firm up slightly.
Step 2: Fold in Cool Whip
Gently fold the thawed Cool Whip into the pudding mixture using a spatula.
Mix just until fully combined and smooth—don’t overmix, or it may deflate.
Add the vanilla extract and powdered sugar, if using, and fold again gently.
Step 3: Chill (Optional)
For best results, refrigerate the frosting for 15-30 minutes before using.
This helps the frosting firm up and makes it easier to pipe or spread.
Step 4: Use as Desired
Spread over cooled cakes, cupcakes, or brownies.
Pipe onto cookies, or use it as a fluffy filling for trifles or dessert cups.
Store in the fridge until ready to serve.
Notes
Use Cold Milk – Helps the pudding set quickly and evenly.
Don’t Overmix – Gently fold to keep the frosting light and fluffy.
Flavor Flexibility – Chocolate, butterscotch, pistachio, or banana cream all work wonderfully.
Stabilize for Longer Use – Add powdered sugar or cream cheese for extra hold.
Chill Before Using – Makes it easier to work with and enhances the texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: American