Get ready to discover your new favorite frosting. Seriously.
Ingredients:
Vanilla pudding packet – Any size will do, but I went with a small box.
Milk
Cool Whip
Directions:
Mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Fold in one container of Cool Whip. Now lick the spoon. YUM!
Yes, that’s the amount of frosting that I licked from my spoon. It’s THAT good. I used this amazing concoction to frost my cupcakes from yesterday. The combination was dreamy. Make this frosting, and make it soon!
Be sure to check out the original pin below too. She has lots of other suggestions for how you can use this wonderful stuff.
Source:
Not Just Cute
Love this!
Thanks!
Wonder if it would work with real whipped cream instead of Cool Whip?
Any ideas?
I haven’t tried, but it’s worth a shot!
I like pudding pies which are basically the same….pudding, milk and cool whip. Never thought about it as frosting though, guess the proportions are just a bit different to get the right consistency!
Ooo definitely trying this!
My mom used to make a cake with this frosting. Except she used lemon pudding… Soooooo DELICIOUS!!!
Ooooh I’m trying lemon next! Yum!!
I would imagine just about any flavor in this recipe would be amazing. I haven’t tried it with vanilla, so maybe I will have to do that soon
I received a Liebster Blog Award and my job is to pass it on to 5 other blogs. I picked yours! Here’s my post with more information on the rules and how you can pass along the award. http://wifelyperfection.wordpress.com/2012/03/10/leibster-blog-award-d/
chocolate cake, chocolate frosting,cap cherrie pie filling AAAAAmazing
My mom has been making this frosting since I was a kid!!!! It’s still my favorite!
This recipe saved my reputation on Thanks Giving Day I make stawberry cheesecakes every holiday but this time I made a carmel fudge pecan cheesecake also. I needed a great presentation, because my sister always over shines me with desserts, but this time my cheesecakes with cool whip flowers was the talk of the evening. WOW !!!!!!!!!!!
Awesome!!
Oooooh so fun! Can’t wait to try it!!
I’ve made this also, used only 1/4 cup of milk, mix,then add 1/4 cup of vodka, rum, or kahlua or your favorite liquor, put in shot cups, pudding shots mmmmmmrmmmm. You can freeze these with lids on them and have them anytime or make ahead of time for a party.
Wow! Love it!!!
does it need to stay refrigerated?
Katie, I was actually wondering the same thing after I made them. I did store mine in the fridge because I was afraid the frosting might melt. They held up perfectly in the fridge.
This may be a silly qestion, but wouldn’t the cake/cupcakes need to be refrigerated because of the cool whip?
Yes, Shawn, I actually did refrigerate them because I was thinking the same thing. Next time, I think I’ll frost them as I need them so the cupcakes don’t have to stay in the fridge. Though they were still great cool!
Is this ‘frosting’ really thin, or is it nice and thick enough you can pipe it on? If thinner, do you think using whole milk or 1% would make it thicker?
Jill, this frosting is pretty thick. What kind of piping were you thinking of doing? I just piped it from a plastic bag and it worked great. It definitely has a different texture than other frosting though because it’s so light and fluffy from the Cool Whip.
Using cheese cake pudding is very good too! I lost my box of vanilla once, all I had was cheese cake, not a bad mistake lol!
I’m all over this……and perhaps I’ll add a table spoon of peanut butter to it. Thanks!
Oooh good idea!
how much milk do you use? it does not say. i cant wait to try this. looks easy to do!
I figured it out lol!! I’m only going to assume you can use chocolate pudding instead of vanilla. I found a cake recipe on pintrest I’m making for my mother-in-law’s birthday dinner. the recipe they show is to use the can frosting, (yuck) and I’m all about the homemade stuff!! It’s cheaper, easier, and way more tasty!! Heres the link to go with your great homemade recipe! Enjoy!!
http://blog.babygizmo.com/2012/03/ultimate-death-by-chocolate-brownie-cake/
Yes, you can use any flavor of pudding. Your cake sounds like it’s going to be delicious!
Nicole, it depends on the size of the pudding packet you use. You will want to use half of what the packet recommends.
Sounds Absolutely delicious Most frostings are way too sweet but this sounds like it would be just right.
Yes, it is! And you can really customize it with the amount of pudding used and which flavor. Enjoy!
This looks amazing! I really want to try it!
Do you use instant or cooked pudding?
Use the instant pudding.
made this tonight….I think next time I’ll use two small packages than one. I used sugar free pudding, fat free cool whip and coconut milk and it was really sweet to me! Too sweet actually >___<. but maybe my taste buds are changing (I don't eat sweets like I used too!). I kinda wish the consistency was thicker, but I think another package would work (or maybe 2 more!) BUT I definitely give it a 3 out of 5! Also do you know how long it keeps in the fridge? Should I freeze it (can I?) just in case?
I would freeze it if you don’t plan on using it soon. Mine was gone within a week so I’m not sure how long it lasts in the fridge. Good idea using coconut milk!
This is also the GREATEST filling for a double layer cake!
This looks VERY similar to a dip I make for fruit. I end up dipping fruit, oreos and whatever else in it because its sooooo good. I never thought about making it a frosting…of course that would be good! The only difference in my recipe is I add kahlua. You should try it….you wont regret it.
http://www.cocoaandcheese.blogspot.com/2009/04/kahlua-fruit-dip.html
This is what we used to make banana pudding with when I was in college. Just layer with Nilla Wafers and bananas. Glad to know it makes a good frosting…and the variations all sound wonderful.
Oooh that sounds delicious!
I just made a 2 ingredient Pumpkin Cake and used this frosting recipe… H-E-A-V-E-N!
I will definitely use this with other cakes as well. The left I put in the freezer for a ice cream-y treat
I so agree with you on this!! I been doing this for years
Mom and I used to make this all of the time and dip graham crackers in it. We’d also make it with French Vanilla pudding instead of the regular vanilla.
I just found Sugar Free White Chocolate instant pudding…. Oh my god.
This turned out PERFECT when I used about 2/3 of the tub of lite Cool Whp. I also threw in a packet of Duncan Hines Frosting Creations. It adds a flavor to any plain icing. I did it with Cinnamon Roll flavor but you there are tons of options….Cherry Vanilla, Mocha, Apple Pie, Strawberry Shortcake……YUM!!!!!!!!!
Would this work as a frosting for a tiered cake, or is it thick enough for that? I could just keep the cake in the fridge until serving.
As long as you keep it refrigerated, it should be okay. You probably wouldn’t be able to layer it too thick either. Let us know if you try it though. I would love to hear if it works out!
Tried this (found you from a different blog or someone’s pinterest board, I think) and I LOVED it. I’ve made this before sans milk, but the milk makes all the difference. Love it!!!! I also added coconut, which goes nicely with my pineapple angel food cake which I also found all over the internet
.