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Cooking. Creating. Sharing

Instant Pudding Mix Frosting

Jan.posted by Paula 90 Comments

Jump to Recipe

Instant Pudding Mix Frosting only takes minutes to make, this icing is light, slightly sweet and very versatile.

Instant Pudding Mix Frosting

Sometimes, I want to frost a cake lightly without a heavy really rich icing. This Instant Pudding Mix Frosting is one recipe I turn to in that case. It’s light and fluffy and slightly sweet.

It’s very versatile as well. I use it in cookie cups, on bars, and on cakes. You can also serve it as a dip with cookies. Fantastic!

Instant Pudding Mix icing

Instant Pudding Mix Frosting

Another big bonus for this recipe is it takes just a few minutes to make. There’s no standing over a pot on the stove stirring and stirring. Also, there’s no whipping for 7 minutes with a mixer.

But, there may be some eating it with a spoon straight from the bowl!

Orange Cake with Cool Whip Pudding Frosting

Instant Pudding Mix Frosting is creamy and light as a cloud. Feel free to experiment with different flavor combinations. I used vanilla on my orange cake and french vanilla on a carrot cake. Chocolate would be decadent no a white layered cake or on a chocolate chip cookie cake!

What ingredients do you need?

That’s easy. There’s just three!

  1. milk
  2. instant pudding
  3. Cool Whip nondairy whipped topping

How do I make this frosting?

That’s just as easy! You make the pudding basically by the directions on the package. That is, combine the milk and instant pudding. Stir it until it begins to get thick, about two minutes. Next, gently fold in the Cool Whip nondairy whipped topping.

That’s it! It’s ready to frost the cake!

While you’re here, check out these recipes

  1. Pineapple Upside-Down Carrot Cake
  2. Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze
  3. Individual Snickers Chocolate Layer Cake
Instant Pudding Mix Frosting

Instant Pudding Mix Frosting

Instant Pudding Mix Icing is quick and easy to make. It comes together in minutes and is a tasty, light frosting for cakes, cookies, and bars.
Author: Paula
4.76 from 45 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 5 cups

Ingredients

  • 2 cup milk whole, 1% or 2% can be used
  • 2 - 3.4 ounce boxes instant vanilla pudding mix
  • 8 ounce cool whip

Instructions

  • In a medium-size bowl, whisk milk and pudding for about 2 minutes.
  • Gently fold in the cool whip.
  • Spoon and spread evenly on cooled cake.
  • Refrigerate an hour to set before slicing and serving.

Notes

This makes enough frosting to frost a 3 layered cake that is 8 or 9 inches in diameter.
  • ©CallMePMc.com All images & content are copyright protected. 

Nutrition

Calories: 243kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 269mg | Potassium: 178mg | Fiber: 1g | Sugar: 36g | Vitamin A: 237IU | Calcium: 159mg
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Paula
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Comments

  1. Jill says

    01.24.23 at 4:21 pm

    I make this frosting with one small box instant pudding…vanilla or cheesecake flavor, 1 large can crushed pineapple ( do not drain) and 8 Oz cool whip…. No additional ingredients

    Reply
  2. J says

    12.11.22 at 6:56 pm

    Is there a way to make this dairy free?

    Reply
  3. Pauline says

    10.04.22 at 10:01 am

    Can the Cool Whip be replaced by Redi Whip?

    Reply
    • Paula says

      10.04.22 at 10:59 am

      I honestly have never used Redi Whip or tested an alternative with the recipe.

      Reply
  4. Fay says

    10.01.22 at 2:22 pm

    Do I need to cover it his frosting once it’s on my angel food

    Reply
    • Paula says

      10.01.22 at 3:50 pm

      I would cover and refrigerate.

      Reply
  5. Linda Shinn says

    09.16.22 at 10:46 pm

    4 stars
    I’ve made a similar recipe a friend passed on and it calls for I instant pudding mix add 1 cup milk and also add 1/4 cup powdered sugar and mix 1 minute till thickening starts then add the 8 oz. Coolwhip

    Reply
  6. Jane says

    08.26.22 at 4:43 pm

    I haven’t made this – yet – but it sounds a lot like a recipe my mother used to use now and then, only back then she used Dream Whip (might have been the days before Cool Whip was a household item? lol) I just have a quick question……I plan on making this for my best friends birthday but we will be up at her trailer for a couple days. Would the frosting be ok if I let it sit in the fridge for a day or two before putting it on the cake? It’s just easier to assemble it there as opposed to bringing a decorated cake with me in this heat we’re having at the moment.

    Reply
    • Paula says

      10.01.22 at 9:06 am

      It should be ok to sit in the fridge. (but I haven’t tested that.)

      Reply
  7. Samantha says

    03.15.22 at 9:51 pm

    Does this frosting taste like vanilla pudding? Thinking of making my own version of Boston Cream pie as the middle layer.

    Reply
    • Paula says

      03.18.22 at 2:14 pm

      It doesn’t taste like pudding to me.

      Reply
  8. Tracey says

    11.05.21 at 9:35 pm

    Can you use this on sugar cookies?

    Reply
    • Paula says

      11.06.21 at 6:33 pm

      I have never put it on sugar cookies, but it would be good. However, this frosting doesn’t get hard so don’t stack them on top of each other.

      Reply
  9. Jane says

    07.17.21 at 8:10 pm

    Can I use just one box of pudding and one cup milk? That’s all I have is one box of lemon pudding and would I still use the whole 8oz tub of cool whip? Would it be enough for a 9×13 cake? Thanks much!

    Reply
    • Paula says

      08.15.21 at 7:59 am

      Not having made it that way I’m not 100% sure, but it should work.

      Reply
    • Nicole A Anderson says

      03.29.22 at 12:40 am

      I only use 1 cup of milk for 2 boxes of sugar free pudding and a 8oz cool whip it makrs the icing a lil stiffer and more flavorful.. so id do half cup milk for 1 box it will be really thick until you add cool whip

      Reply
  10. Michelle says

    03.12.21 at 10:43 pm

    You say to follow instructions on the back of the pudding boxes but that would be 4 cups of milk cause each 3.4 ounce box of pudding calls for 2 cups. Please advise

    Reply
    • Paula says

      05.31.21 at 9:36 am

      The METHOD for making the pudding is the same as on the box but use the ingredients and amounts that I listed in the recipe card.

      Reply
  11. Nik says

    02.27.21 at 4:22 pm

    4 stars
    Funny people are scared of cool whip when it’s cake and how often do you eat cake that it’s abomination of your health 😊😆😆😆🤷🏼‍♀️ Eat cake be happy

    Reply
  12. Pam says

    01.27.21 at 8:32 am

    I love this on an angel food cake, it is light and refreshing change.

    Reply
    • Paula says

      01.29.21 at 11:58 am

      That’s a wonderful recommendation!! Thank you!!

      Reply
  13. Kerry says

    01.08.21 at 12:35 pm

    Anyone try this using pistachio pudding? I think I’m going to try it. I have a 7up pistachio cake recipe I want to try but wanted something lighter for the top.

    Reply
    • McKenna says

      01.31.21 at 1:32 pm

      5 stars
      I did it worked out great I just sifted out the pistachio chunks so it would go on better!

      Reply
  14. Susie Powell says

    07.10.20 at 6:03 pm

    Hi I love recipe. My question is Can you make it with any flavor pudding mix?

    Reply
    • Paula says

      07.13.20 at 7:11 pm

      Yes!

      Reply
    • Nicole A Anderson says

      03.29.22 at 12:29 am

      I use sugar free pudding any flavor but we like it to be a little bit thicker and it sets up good if you use 2 boxes of pudding 1cup of milk it will be real thick then add the cool whip i always refrigerate till im ready to use and it also makes the flavor more intense 😉

      Reply
  15. Tracey says

    03.20.20 at 1:26 pm

    Do you have to let the pudding set up in the refrigerator before using it?

    Reply
    • Paula says

      03.20.20 at 6:53 pm

      No it doesn’t need to set. Whip and stir it for 2 minutes and immediately add Cool Whip. Then frost.

      Reply
  16. Joanne says

    08.08.19 at 1:42 pm

    I tried this..
    Two small boxes vanilla pudding (can use any flavor), two cups ice cold 2% milk, 1 block cream cheese, one large container of Cool Whip..
    ABSOLUTELY DEVINE!!!

    Reply
  17. Carol says

    08.05.18 at 2:52 pm

    Must the cake this icing is used on be refrigerated?

    Reply
    • Paula says

      08.05.18 at 4:47 pm

      The cake part doesn’t if you’re using another icing. However, this icing does need to be refrigerated.

      Reply
      • monica Smith says

        04.19.20 at 4:56 pm

        do I keep the cake in the fridge after its iced or can it sit out

        Reply
        • Paula says

          04.20.20 at 7:40 am

          Refrigerate it

          Reply
  18. Deborah A Gevedon says

    07.13.18 at 3:17 pm

    This is a good and quick frosting for when you’re in a hurry.

    Reply
  19. Evelyn Villegas says

    03.16.18 at 8:31 pm

    Can I fill a cake with this and store it overnight in the fridge? Will the frosting become soupy?

    Reply
    • Paula says

      05.06.18 at 8:37 pm

      It will be fine overnight

      Reply
    • Nicole A Anderson says

      03.29.22 at 12:34 am

      5 stars
      I use sugar free pudding any flavor but we like it to be a little bit thicker and it sets up good if you use 2 boxes of pudding 1cup of milk it will be real thick then add the 8oz cool whip i always refrigerate till im ready to use and it also makes the flavor more intense 😉 i made a 3 tier cake and put a layer of it in between cakes and a thin crumb coat on the cakes the day b4 party.. next day stacked and iced was a great turn out

      Reply
  20. Sindee says

    02.24.18 at 6:39 am

    4 stars
    The ingredients in Cool Whip should scare us all! I made this with heavy cream and it was amazing!

    Reply
    • Susan Eshenbaugh says

      09.09.18 at 11:00 pm

      Exactly what I was thinking. Cool Whip is an abomination. I’m relieved to hear that heavy cream will work. Thank You…

      Reply
    • Sam says

      07.14.20 at 7:03 am

      Hi Sindee, can u pls tell how much whipped heavy cream U used for 2 boxes of instant pudding ? Did u add any sugar?Tia

      Reply
  21. Jackie says

    08.18.17 at 6:25 pm

    Could I use homemade fresh coconut milk – at least for part of the milk???

    Reply
    • Paula says

      12.31.17 at 4:41 pm

      Technically, you can. It will work, but I think coconut milk will give it a funky flavor. Just my opinion.

      Reply
  22. Jane Christen says

    07.11.17 at 2:45 pm

    4 stars
    Is there a substitute for the cool whip, I don’t have any on hand

    Reply
    • Paula says

      07.14.17 at 5:54 pm

      Homemade whipped cream using confectioners sugar and heavy whipping cream

      Reply
      • Rener says

        11.28.17 at 11:39 am

        Can you use any flavor of pudding?

        Reply
        • Paula says

          12.03.17 at 11:58 am

          Yes you can

          Reply
  23. Audrey says

    04.07.17 at 2:12 pm

    Have made this frosting for along time and added a can of crushed pineapple. Never used milk in my recipe. So good and creamy.

    Reply
    • Maria says

      10.06.18 at 10:30 am

      5 stars
      Do you drain the pineapple?

      Reply
    • Linda K Blevins says

      07.16.21 at 7:13 am

      What ingredients do you use, Audrey?

      Reply
  24. Denise says

    09.27.16 at 2:41 am

    This frosting sounds delicious. We are unable to get cool whip in australia. Could whipped cream be okay

    Reply
    • Di says

      02.20.21 at 10:55 pm

      Can’t believe no one ever answered your simple question from 5 years ago. Feel free to use double cream (I used to live in Australia thats how I know it’s double cream you want). Don’t feel bad about not getting Cool Whip. It’s nothing but hydrogenated oil. Horrible stuff that’s well flavored to fool us, lol.

      Reply
      • Paula says

        02.21.21 at 10:45 am

        Thanks Di, originally my replies emailed directly to the commenter without showing. I didn’t that to make sure they got a reply. I realized often the same question would be asked more than once and everyone could benefit from seeing the answers. I try to reply to everyone if it’s not a duplicate question.

        Reply
  25. Tina says

    02.17.16 at 10:42 am

    Is this too much icing for a 9×13 cake.

    Reply
  26. Breanna says

    02.06.16 at 1:27 am

    Would anyone recommend using this icing recipe to make cake pops?

    Reply
    • Paula says

      02.09.16 at 11:31 am

      I haven’t tried it in Cake Pops but I think it would work

      Reply
  27. Charity says

    01.09.16 at 11:26 pm

    I could only find cool whip in a 1 liter tub. To make my life easy how many cups do I need? Help!!!

    Reply
    • Paula says

      01.10.16 at 2:58 pm

      You’re going to need about 4 cups of cool whip. I don’t know the liter conversion.

      Reply
      • Kathryn says

        06.06.16 at 6:45 pm

        The recipe calls for an 8 ounce tub/container of Cool whip contains 3 cups of Cool Whip according to Kraftfoods.com

        And 3 Cups = 0.236588 Liters (if I used the correct conversion)

        Reply
  28. Masm says

    01.04.16 at 1:33 pm

    Is this frosting pipe-able? I want to pipe some designs on the cake. Do you think if i lessen the amount of milk it will be more thicker?

    Reply
    • Paula says

      01.04.16 at 1:54 pm

      It is pretty thick but I haven’t tried to decorate with it. I think it would be fine for larger piping but not intricate detailed work.

      Reply
  29. Tammy says

    06.08.15 at 1:31 am

    This sounds delicious! Have you ever tried it with any other flavored pudding mix? Like chocolate for chocolate frosting, or banana for banana frosting?

    Reply
  30. Suri calvillo says

    02.15.15 at 11:21 pm

    Simple, fast, easy and looks yummy! Can I add a different flavor pudding? I imagine if I can it’ll be endless flavors and possibilities.

    Reply
    • Suri calvillo says

      02.15.15 at 11:24 pm

      I think I was a little too excited I didn’t quite catch that you already mentioned that, oops 🙂

      Reply
      • Paula says

        02.16.15 at 5:53 am

        That’s fine, yes, it’s very versatile. I love an easy and versatile recipe Thanks for stopping by !

        Reply
  31. Carol Whitman says

    02.07.15 at 12:21 pm

    5 stars
    Hi. I love this recipe as I have had it before.
    I have one question, can I add an Irish Cream flavoring to this pudding.
    What would be the breakdown. Thanks for a great recipe.

    Reply
  32. Amy says

    01.17.15 at 11:12 am

    I was thinking of making something similar but with fat free milk and the sugar free fat free cool whip and pudding mix…have you tried this? I am not sure it will be as fluffy…but it will be a fun experiment anyway! Great recipe…thanks for sharing!

    Reply
  33. Melissa @ My Recent Favorite books says

    01.16.15 at 3:05 pm

    5 stars
    Thank you! This recipe looks easy and yummy!

    Reply
    • Paula says

      01.16.15 at 4:43 pm

      You’re so welcome, hope you enjoy!

      Reply
  34. colleenB. says

    01.06.15 at 1:42 pm

    I always prefer eating cake without icing because I’m not much for the sweetness that most icings have but this recipe sounds wonderful and will be giving this a try for sure and sounds like a keeper to me.
    I’m going have to try this as a filling for my donut holes, etc.
    Thank You

    Reply
    • Paula says

      01.06.15 at 4:21 pm

      Hope you enjoy it, Colleen.

      Reply
  35. Edwina Simmons says

    01.06.15 at 11:28 am

    Instructions didn’t classify if cool whip was thawed or not but I’m sure it is. Can’t mix frozen.

    Reply
    • Paula says

      01.06.15 at 12:05 pm

      Yes, it’s thawed.

      Reply
  36. Carol at Wild Goose Tea says

    01.05.15 at 6:44 pm

    I am loving this!!!!!!!!!!!!!!!!!!! It looks fluffy. It’s easy!!!!!!!!!!!!!!!!!! Thank you!!!!!!!!!!!!!!!!!!!

    Reply
    • Paula says

      01.05.15 at 7:37 pm

      You always make me smile, you’re welcome, enjoy!!

      Reply
    • Suzi says

      03.31.18 at 11:55 am

      5 stars
      Love this…use for sugar free cake and use 2 boxes 1 Oz sugar free pudding pistachio make at Easter.so light and perfect for diabetic dessert. .

      Reply
  37. Cakespy says

    01.04.15 at 8:37 pm

    OMG!! This is such an awesome idea!! Like the filling from Nanaimo bars! Too amazing.

    Reply
    • Paula says

      01.04.15 at 9:20 pm

      Thank you!!!

      Reply
  38. Dorothy @ Crazy for Crust says

    01.04.15 at 8:28 pm

    O. M. G. I am so making this!! I bet I could make a sugar-free version for my dad, too. Pinned!!

    Reply
    • Paula says

      01.04.15 at 9:20 pm

      Oh for sure, SF would be great! Thanks for sharing Dorothy!

      Reply
  39. Erin @ Table for 7 says

    01.04.15 at 7:02 pm

    What a great frosting Paula! Love it ! Pinned to try 🙂

    Reply
    • Paula says

      01.04.15 at 8:00 pm

      Thanks so much, Erin. One of my favorites!

      Reply
  40. amanda @ fake ginger says

    01.04.15 at 3:52 pm

    Why have I never thought of this?! I haaaaate making frosting so this is going to make my life so much easier.

    Reply
    • Paula says

      01.04.15 at 5:33 pm

      So easy and tastes lighter other frosting, hope you love it.

      Reply
  41. Blair @ The Seasoned Mom says

    01.04.15 at 9:55 am

    Love this recipe, Paula! A few ingredients, lighter, and fast. That’s my kind of frosting! 🙂

    Reply
    • Paula says

      01.04.15 at 10:09 am

      Thank you Blair. I agree light and easy wins every time 🙂

      Reply

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