Ingredients
- 1 box (3.4 oz) instant pudding mix (vanilla, cheesecake, or flavor of choice)
- 1 cup cold milk
- 1 container (8 oz) Cool Whip (thawed)
- ½ teaspoon vanilla extract (optional)
- 2–4 tablespoons powdered sugar (optional, for sweetness and thickness)
Instructions
- In a medium mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until smooth and slightly thickened.
- Let the mixture sit for 2–3 minutes to allow it to set a bit.
- Fold in the Cool Whip gently using a spatula until fully combined and fluffy.
- Taste the frosting. If desired, mix in vanilla extract and powdered sugar to adjust flavor and consistency.
- Use immediately to frost cakes, cupcakes, or desserts—or refrigerate for up to 3 days.
Let me know if you want a version using sugar-free pudding or homemade whipped cream!