Instructions
- Mix pudding: In a mixing bowl, whisk together the instant pudding mix and cold milk for about 1–2 minutes until the mixture thickens.
- Add powdered sugar: Stir in the powdered sugar until smooth and fully dissolved.
- Fold in Cool Whip: Gently fold in the Cool Whip using a spatula until well combined and fluffy. Be careful not to deflate the mixture.
- Chill: Refrigerate for 15–20 minutes before using to allow the frosting to firm up slightly.
Tips:
- Use different pudding flavors (chocolate, cheesecake, banana) for variety.
- Great as a filling for trifles, poke cakes, or layered desserts.
- Store in the fridge for up to 3 days in an airtight container.
Prep Time: 5 minutes
Chill Time: 15–20 minutes
Total Time: 20–25 minutes
Yield: Frosts 12 cupcakes or one 9×13 cake
