Description
Cool Whip and Pudding Frosting is a creamy, fluffy, and ultra-easy topping that’s perfect for cakes, cupcakes, cookies, or even as a dip for fruit. With just a few ingredients and no cooking required, this frosting delivers a light texture and rich flavor that feels like a cross between whipped cream and mousse. It’s a go-to for busy bakers and sweet tooths alike!
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Ingredients
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1 package (3.4 oz) instant pudding mix (any flavor – vanilla, chocolate, cheesecake, etc.)
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1 cup cold milk (whole or 2% for best texture)
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1 tub (8 oz) Cool Whip, thawed
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½ tsp vanilla extract (optional for added depth)
Optional Add-ins:
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2 tbsp powdered sugar (for extra sweetness or firmness)
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Food coloring (for themed desserts)
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Mini chocolate chips or sprinkles (for fun texture)
Instructions
Step 1: Mix the Pudding
In a mixing bowl, whisk together the instant pudding mix and cold milk.
Whisk for 2–3 minutes until smooth and thickened.
Let sit for 2–3 more minutes to firm up.
Step 2: Fold in the Cool Whip
Gently fold in the thawed Cool Whip using a spatula until completely combined.
Be careful not to overmix—this keeps the frosting light and fluffy.
Stir in vanilla extract if using.
Step 3: Chill the Frosting
Cover and refrigerate for at least 30 minutes before using.
This allows the texture to set and become easy to spread.
Step 4: Use as Frosting or Dip
Spread on cakes, cupcakes, cookies, or brownies.
Pipe onto cupcakes using a large tip for a pretty swirl.
Serve as a dip with fruit or graham crackers.
Notes
Use Cold Ingredients – Keeps the texture thick and fluffy.
Don’t Use Cook-and-Serve Pudding – Only instant pudding works in this recipe.
Add Sugar if Needed – Some pudding flavors are less sweet. Adjust to taste.
Keep It Chilled – Store frosted desserts in the fridge to maintain texture.
Use Right Away or Store – Best used within 2–3 days.
- Prep Time: 5 minutes
- Cuisine: American