Pudding Cool Whip Frosting

Here’s a simple and creamy Pudding Cool Whip Frosting recipe that’s perfect for cakes, cupcakes, or layered desserts. It’s light, fluffy, and super easy to make!

Pudding Cool Whip Frosting

Ingredients:

• 1 package (3.4 oz) instant pudding mix (vanilla, white chocolate, cheesecake, etc.)

• 1 cup cold milk (whole or 2% for best texture)

• 1 container (8 oz) Cool Whip (thawed)

• 1/2 tsp vanilla extract (optional, for extra flavor)

• Powdered sugar (1–2 tbsp, optional, for extra sweetness or stiffness)

Instructions:

1. Mix pudding and milk:
   In a mixing bowl, whisk the instant pudding mix with the cold milk until smooth and thickened (about 2 minutes).

2. Fold in Cool Whip:
   Gently fold in the Cool Whip until fully combined and fluffy. Be careful not to overmix.

3. Flavor (optional):
   Add vanilla extract or powdered sugar to adjust flavor and consistency, if desired.

4. Chill (optional):
   For a firmer frosting, refrigerate for 15–30 minutes before using.

Tips:

• This frosting is best for refrigerated desserts. It holds well on cold cakes and cupcakes.

• For a chocolate version, use chocolate pudding and add mini chocolate chips for texture.

• Stabilize it for piping by adding 1 tbsp of instant dry milk or a bit of cream cheese.