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
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
- Whisk milk and pudding about 2 minutes. Fold in cool whip. Spoon and spread evenly on cooled cake. Refrigerate an hour to set before slicing and serving.
Notes
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Nutrition
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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.
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
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…
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?
Denise says
This frosting sounds delicious. We are unable to get cool whip in australia. Could whipped cream be okay