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Cool Whip and Pudding Frosting


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  • Author: Isabella Florelle
  • Total Time: 5 minutes
  • Yield: 13 1x

Description

This frosting is light, fluffy, and adds a creamy touch to cakes, especially poke cakes. It’s easy to make and doesn’t require any baking! You can adjust the consistency by adding more Cool Whip for a fluffier texture or less for a denser finish.


Ingredients

Scale

  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 ½ cups cold milk
  • 1 (8 oz) tub Cool Whip (thawed)
  • 1 tsp vanilla extract (optional, for extra flavor)

Instructions

  1. In a mixing bowl, combine the instant vanilla pudding mix and cold milk.
  2. Whisk the mixture for about 2 minutes until it thickens.
  3. Gently fold in the Cool Whip until smooth and well combined.
  4. Add vanilla extract if desired and stir to incorporate.
  5. Spread the frosting on your cooled cake (or refrigerate for 30 minutes to firm up before using).
  6. Store any leftover frosting in the refrigerator.

Notes

  • If you prefer a thicker frosting, you can reduce the amount of milk or add more pudding mix.
  • The frosting can be made ahead of time and stored in the fridge for up to 1-2 days. Just be sure to cover it tightly to prevent it from drying out.
  • For a different flavor, you can use a different instant pudding mix, such as chocolate, butterscotch, or cheesecake.
  • If the frosting becomes too thick after refrigeration, simply stir in a small amount of milk to loosen it up before spreading on your cake.
  • For a more indulgent topping, you can fold in mini chocolate chips, crushed cookies, or fresh fruit before applying it to your cake.
  • Prep Time: 5 min
  • Cook Time: 0 min