Here’s an easy, creamy, and stable Pudding Cool Whip Frosting recipe — perfect for cakes, cupcakes, or even as a dip for fruit. It’s light, fluffy, and not overly sweet. Bonus: no powdered sugar or butter needed!
🧁 Pudding Cool Whip Frosting
🧾 Ingredients:
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1 box (3.4 oz) instant pudding mix (vanilla, chocolate, or flavor of your choice)
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1 cup cold milk
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1 tub (8 oz) Cool Whip, thawed
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Optional: ½ tsp vanilla extract or other flavoring
🔄 Optional Add-Ins:
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For extra thickness: ½ cup powdered sugar
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For a richer flavor: use half & half or heavy cream instead of milk
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For color: a few drops of food coloring
🔪 Instructions:
1. Make the Pudding Base:
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In a medium bowl, whisk together the instant pudding mix and cold milk for about 1–2 minutes until it begins to thicken.
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Let it sit for 5 minutes to firm up.
2. Fold in Cool Whip:
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Gently fold in the Cool Whip with a spatula until fully combined and smooth.
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Add vanilla or other flavorings if using.
3. Chill (Optional but Recommended):
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Refrigerate for at least 15–30 minutes before using to let it set fully.
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This helps it firm up and makes it easier to spread or pipe.
🎂 Best Uses:
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Frosting for cakes, cupcakes, or sheet cakes
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Layered desserts or trifles
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Fruit dip or graham cracker dip
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Filling for whoopie pies or cookie sandwiches
❄️ Storage:
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Keep refrigerated.
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Can be made ahead and stored for up to 3 days.
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Not ideal for freezing once combined.
Would you like a version that’s chocolate, sugar-free, or one that holds up better for piping cupcakes? Let me know!
