Instant Pudding Mix Frosting only takes minutes to make, this icing is light, slightly sweet and very versatile.
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 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!
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!
- milk
- instant pudding
- 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
- Pineapple Upside-Down Carrot Cake
- Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze
- Individual Snickers Chocolate Layer Cake
Instant Pudding Mix Frosting
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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
- ©CallMePMc.com All images & content are copyright protected.
Nutrition
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Sabrina says
I haven’t tried it. How does it hold up for delivery or in warm weather?
Paula says
It needs to stay cool. You can transport it in a cooler.
Jenn says
What would be the rest of the measurements using 1 – 102g package of vanilla pudding?
Donna says
I like the taste but am having trouble with texture- mine seems to liquify instead of being light and fluffy Do you have any suggestions?
Leah says
I love this cake. The first time I made it, I was actually making a sponge cake, then I decided to combine half of the sponge cake ingredients and half of these ingredients and it still turned out amazing. The second time, I followed your recipe, and the 3rd time, I decided for the frosting, to use cool whip, a tsp of vanilla, and just a little pudding powder (no milk), and the frosting and cake were perfect. Tomorrow I am making this again for a couple that have helped me out so much. I just know they will love this cake as much as my family and I do. I also make the cream of coconut cake similar to this. This and that are my 2 favorite:-) Thank you.
Jill says
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
Tracey says
How many cups of milk do I need?
J says
Is there a way to make this dairy free?
Pauline says
Can the Cool Whip be replaced by Redi Whip?
Paula says
I honestly have never used Redi Whip or tested an alternative with the recipe.
Fay says
Do I need to cover it his frosting once it’s on my angel food
Paula says
I would cover and refrigerate.
Linda Shinn says
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
Jane says
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.
Paula says
It should be ok to sit in the fridge. (but I haven’t tested that.)
Samantha says
Does this frosting taste like vanilla pudding? Thinking of making my own version of Boston Cream pie as the middle layer.
Paula says
It doesn’t taste like pudding to me.
Tracey says
Can you use this on sugar cookies?
Paula says
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.
Jane says
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!
Paula says
Not having made it that way I’m not 100% sure, but it should work.
Nicole A Anderson says
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
Michelle says
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
Paula says
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.
Nik says
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
Pam says
I love this on an angel food cake, it is light and refreshing change.
Paula says
That’s a wonderful recommendation!! Thank you!!
Kerry says
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.
McKenna says
I did it worked out great I just sifted out the pistachio chunks so it would go on better!
Susie Powell says
Hi I love recipe. My question is Can you make it with any flavor pudding mix?
Paula says
Yes!
Nicole A Anderson says
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 😉
Tracey says
Do you have to let the pudding set up in the refrigerator before using it?
Paula says
No it doesn’t need to set. Whip and stir it for 2 minutes and immediately add Cool Whip. Then frost.
Joanne says
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!!!
Carol says
Must the cake this icing is used on be refrigerated?
Paula says
The cake part doesn’t if you’re using another icing. However, this icing does need to be refrigerated.
monica Smith says
do I keep the cake in the fridge after its iced or can it sit out
Paula says
Refrigerate it
Deborah A Gevedon says
This is a good and quick frosting for when you’re in a hurry.
Evelyn Villegas says
Can I fill a cake with this and store it overnight in the fridge? Will the frosting become soupy?
Paula says
It will be fine overnight
Nicole A Anderson says
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
Sindee says
The ingredients in Cool Whip should scare us all! I made this with heavy cream and it was amazing!
Susan Eshenbaugh says
Exactly what I was thinking. Cool Whip is an abomination. I’m relieved to hear that heavy cream will work. Thank You…
Sam says
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
Jackie says
Could I use homemade fresh coconut milk – at least for part of the milk???
Paula says
Technically, you can. It will work, but I think coconut milk will give it a funky flavor. Just my opinion.
Jane Christen says
Is there a substitute for the cool whip, I don’t have any on hand
Paula says
Homemade whipped cream using confectioners sugar and heavy whipping cream
Rener says
Can you use any flavor of pudding?
Paula says
Yes you can
Audrey says
Have made this frosting for along time and added a can of crushed pineapple. Never used milk in my recipe. So good and creamy.
Maria says
Do you drain the pineapple?
Linda K Blevins says
What ingredients do you use, Audrey?
Denise says
This frosting sounds delicious. We are unable to get cool whip in australia. Could whipped cream be okay
Di says
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.
Paula says
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.
Tina says
Is this too much icing for a 9×13 cake.
Breanna says
Would anyone recommend using this icing recipe to make cake pops?
Paula says
I haven’t tried it in Cake Pops but I think it would work
Charity says
I could only find cool whip in a 1 liter tub. To make my life easy how many cups do I need? Help!!!
Paula says
You’re going to need about 4 cups of cool whip. I don’t know the liter conversion.
Kathryn says
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)
Masm says
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?
Paula says
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.
Tammy says
This sounds delicious! Have you ever tried it with any other flavored pudding mix? Like chocolate for chocolate frosting, or banana for banana frosting?
Suri calvillo says
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.
Suri calvillo says
I think I was a little too excited I didn’t quite catch that you already mentioned that, oops 🙂
Paula says
That’s fine, yes, it’s very versatile. I love an easy and versatile recipe Thanks for stopping by !
Carol Whitman says
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.
Amy says
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!
Melissa @ My Recent Favorite books says
Thank you! This recipe looks easy and yummy!
Paula says
You’re so welcome, hope you enjoy!
colleenB. says
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
Paula says
Hope you enjoy it, Colleen.
Edwina Simmons says
Instructions didn’t classify if cool whip was thawed or not but I’m sure it is. Can’t mix frozen.
Paula says
Yes, it’s thawed.
Carol at Wild Goose Tea says
I am loving this!!!!!!!!!!!!!!!!!!! It looks fluffy. It’s easy!!!!!!!!!!!!!!!!!! Thank you!!!!!!!!!!!!!!!!!!!
Paula says
You always make me smile, you’re welcome, enjoy!!
Suzi says
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. .
Cakespy says
OMG!! This is such an awesome idea!! Like the filling from Nanaimo bars! Too amazing.
Paula says
Thank you!!!
Dorothy @ Crazy for Crust says
O. M. G. I am so making this!! I bet I could make a sugar-free version for my dad, too. Pinned!!
Paula says
Oh for sure, SF would be great! Thanks for sharing Dorothy!
Erin @ Table for 7 says
What a great frosting Paula! Love it ! Pinned to try 🙂
Paula says
Thanks so much, Erin. One of my favorites!
amanda @ fake ginger says
Why have I never thought of this?! I haaaaate making frosting so this is going to make my life so much easier.
Paula says
So easy and tastes lighter other frosting, hope you love it.
Blair @ The Seasoned Mom says
Love this recipe, Paula! A few ingredients, lighter, and fast. That’s my kind of frosting! 🙂
Paula says
Thank you Blair. I agree light and easy wins every time 🙂