Absolutely! Here’s a comprehensive and delightful recipe guide for Pudding Cool Whip Frosting – a light, fluffy, and easy-to-make topping that’s a crowd-pleaser!
Pudding Cool Whip Frosting – Light, Creamy & Foolproof
Introduction
Pudding Cool Whip Frosting is a heavenly, no-fuss frosting that’s as light as mousse but rich with creamy flavor. It’s made by combining instant pudding mix with Cool Whip (whipped topping) and milk, resulting in a smooth, spreadable frosting that pairs beautifully with cakes, cupcakes, cookies, and trifles. Unlike buttercream, it’s not overly sweet and holds up well when chilled.
Origin of the Recipe
This frosting became popular in the 1970s and 1980s, when convenience desserts saw a boom in American kitchens. With the rising availability of instant pudding mixes and frozen whipped toppings like Cool Whip, home bakers started experimenting with shortcut frostings that didn’t require whipping butter and sugar. The result? A fluffy, versatile frosting that tastes like dessert on its own!
Ingredients
Main Ingredients:
- 1 package (3.4 oz) instant pudding mix (any flavor – vanilla, chocolate, cheesecake, etc.)
- 1 cup cold milk (whole or 2% recommended)
- 1 tub (8 oz) Cool Whip, thawed
- ½ tsp vanilla extract (optional but enhances flavor)
Optional Ingredients:
- ½ cup powdered sugar (for added sweetness or firmness)
- 2 oz cream cheese, softened (for a tangy, thicker texture)
- Zest of lemon or orange (to brighten fruit-based frostings)
- 1–2 tbsp flavored syrups (caramel, hazelnut, etc.)
- Food coloring (for themed desserts or decorating)
- 1 tbsp cocoa powder (for deeper chocolate flavor)
Instructions
Step 1: Whisk the Pudding
- In a medium bowl, whisk the instant pudding mix and cold milk for about 2 minutes until thickened.
Step 2: Add Flavor (Optional)
- Stir in vanilla extract, zest, or other flavorings if using.
Step 3: Fold in Cool Whip
- Gently fold in the thawed Cool Whip using a spatula until fully combined and fluffy.
- If desired, beat briefly with an electric mixer on low for a firmer texture.
Step 4: Chill (Recommended)
- Refrigerate for 30 minutes before frosting to let it set and firm up slightly.
Step 5: Use or Store
- Spread over cooled cakes, cupcakes, or cookies, or use in a piping bag for decorative finishes. Store leftovers in the fridge.
Tips for Success
- Always use instant pudding mix, not cook-and-serve pudding.
- Use cold milk—this helps the pudding thicken quickly.
- Thaw Cool Whip in the fridge, not at room temperature or microwave.
- For best results, chill frosting before piping or spreading.
- Add powdered sugar or cream cheese for extra stability if using as a cake filling or in warm conditions.
- This frosting is best for refrigerated desserts, as it softens at room temp.
Serving Recommendations
- Perfect on layer cakes, cupcakes, icebox cakes, or fruit-topped desserts.
- Use as a light dip for strawberries, cookies, or pretzels.
- Add between layers of graham crackers or sponge cake for an easy trifle.
- Mix with crushed cookies for an instant mousse-style dessert.
Nutrition Estimate
(Per 2-tbsp serving, yields approx. 12–16 servings)
| Nutrient | Approximate Value |
| Calories | 60–80 kcal |
| Total Fat | 3g |
| Saturated Fat | 2g |
| Carbohydrates | 9g |
| Sugars | 6g |
| Protein | 1g |
| Sodium | 100mg |
Note: Varies depending on pudding flavor and optional additions.