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Cool Whip and Pudding Frosting

This light and fluffy Cool Whip and pudding frosting is the perfect no-bake frosting for cakes, offering versatility and a deliciously smooth texture.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 package 1 package (3.4 oz) instant pudding mix (any flavor you love)
  • 1 cup 1 cup cold whole milk Use cold milk for best results.
  • 1 container 1 container (8 oz) Cool Whip, thawed
  • 1/2 teaspoon 1/2 teaspoon vanilla extract (optional) Highly recommended for flavor.
  • 1 pinch Pinch of salt (optional) To balance sweetness.
Optional Add-ins
  • 1/2 cup 1/2 cup powdered sugar For a stiffer, sweeter frosting.
  • 4 oz 4 oz cream cheese, softened Adds richness and stability.
  • 1 teaspoon 1 teaspoon flavored extract (almond, lemon, or coconut)

Method
 

Preparation
  1. Ensure your Cool Whip is fully thawed by placing it in the fridge for at least 4 to 5 hours or overnight.
  2. Use cold milk straight from the fridge to help the instant pudding mix thicken properly.
  3. Set out a large mixing bowl, a whisk, and a rubber spatula.
Mixing the Base
  1. Pour the 1 cup of cold milk into the mixing bowl and add the entire packet of instant pudding mix.
  2. Whisk vigorously for about 2 minutes until the mixture is thick and glossy.
  3. Incorporate vanilla extract if using.
Setting the Pudding
  1. Set the mixed pudding aside for 3 to 5 minutes to thicken further.
  2. Stir the Cool Whip gently to ensure it is smooth.
Folding in the Cool Whip
  1. Scoop the thawed Cool Whip into the pudding base and gently fold it in with a rubber spatula.
  2. Keep folding until combined, making sure not to over-mix.
  3. Taste and add a pinch of salt if desired.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before use.
Frost Your Cake
  1. Use the frosting on your cooled cake, spreading it generously.
  2. Refrigerate any frosted cake until ready to serve.

Notes

Leftover frosting can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 1 month and thawed overnight in the refrigerator.