Cool Whip Pudding Frosting
Creamy Cool Whip pudding frosting with 3 ingredients is here. Instant pudding frosting is thick for cakes, in between layers or cupcakes.
Servings: 24
Equipment
- 1 Bowl
- 1 whisk
Ingredients
- 1 box instant pudding 3.4 oz
- 1 c milk cold, may add a bit more if you want it thinned out
- 1 container cool whip 8 oz, thawed
Instructions
- In a mixing bowl, combine the instant pudding mix and cold milk. Whisk together for about 2-3 minutes, until it starts to really thicken. Let the pudding mixture sit for a few minutes to fully set and thicken.
- Once the pudding mixture has set, gently fold in the thawed Cool Whip until well combined. Use a spatula to gently fold into the pudding mixture, being careful not to deflate it.
- Once the frosting is ready, you can use it immediately to frost your cakes, cupcakes, or desserts. Spread the frosting evenly over the surface of your dessert using a spatula or piping bag, as desired.
- Store leftovers in a sealed container or sealed freezer bag in the refrigerator for up to 3 days. Before using, let the frosting come to room temperature and give it a gentle stir to re-incorporate any separated ingredients.
Nutrition
Serving: 2oz | Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 45IU | Calcium: 32mg | Iron: 0.01mg