My sister and I have very different styles in the kitchen. While I tend to measure, test, and taste with the precision of a scientist, she thrives in the beautiful chaos of creative cooking. Last week, she sent me a video of a frosting she’d whipped up for a last-minute family get-together—no butter, no mixer, just pudding mix, a little sugar, and Cool Whip. I blinked. Twice. She laughed and said, “Just try it—you’ll get it.”
It was an odd time to be making frosting—I didn’t have a cake ready, no cupcakes cooling, not even a cookie craving in sight. I set aside my go-to buttercream recipe, pulled out a box of instant pudding, and got to whisking.
Something shifted the moment I folded in the Cool Whip. The texture turned airy and smooth like mousse. I dipped in a spoon, and suddenly it wasn’t about what it was going on—it was about how impossibly good it was on its own.
That afternoon turned into an experiment: frosting on graham crackers, strawberries, chilled brownies… and I couldn’t stop. The whole thing felt more like dessert play than prep. And the best part? It took less than five minutes and not a single speck of powdered sugar flew across the counter.
Short Description
Pudding Cool Whip Frosting is a light, creamy topping made with instant pudding, powdered sugar, and whipped topping—perfect for cakes, cupcakes, fruit dips, or as a quick no-bake dessert component.
Key Ingredients
- 1 package of instant vanilla pudding mix (3.4 oz)
- 2 tablespoons of powdered sugar
- 1 cup cold milk
- 1 tub (8 oz) frozen whipped topping, thawed
Tools Needed
- Medium mixing bowl
- Whisk or electric hand mixer
- Silicone spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Combine the Pudding and Sugar
In a medium bowl, whisk together the instant vanilla pudding mix and powdered sugar until fully blended. This ensures there are no lumps before you add liquid.
Step 2: Add Cold Milk and Whisk
Pour in 1 cup of cold milk and whisk until smooth and slightly thickened, about 1-2 minutes. The mixture should resemble a soft custard.
Step 3: Fold in the Whipped Topping
Using a spatula, gently fold in the thawed whipped topping until fully combined. Do not overmix—fold until the texture is consistent and airy.
Step 4: Chill and Use
Let the frosting chill in the refrigerator for 15-20 minutes before using. It will firm up slightly, making it easier to spread or pipe.
Troubleshooting Tip: If the frosting is too runny, refrigerate it for 30 minutes or add a tablespoon of instant pudding to thicken.
Why You’ll Love This Recipe
Quick and easy—no stovetop or mixer required
Light and fluffy texture with a mousse-like feel
Not overly sweet, making it perfect for fruit-based desserts
Kid-friendly and great for make-ahead treats
Low-effort with impressive results
Mistakes to Avoid & Solutions
1. Using warm milk
Cold milk is essential for activating the pudding mix. Warm milk will result in a runny, unset frosting.
Solution: Always use milk straight from the fridge.
2. Overmixing the Cool Whip
This can cause the frosting to collapse and lose its fluffiness.
Solution: Gently fold, don’t stir or beat.
3. Skipping the chill time
Warm frosting won’t spread well and may melt off your dessert.
Solution: Refrigerate the frosting before applying.
4. Using sugar-free pudding without adjusting
Sugar-free pudding sets differently and may alter texture.
Solution: Add slightly less milk (¾ cup) if using sugar-free pudding.
5. Storing at room temperature
This frosting must be kept cold to maintain its shape and texture.
Solution: Store in the fridge until ready to serve.
Serving and Pairing Suggestions
Spread over cakes, cupcakes, or brownies
Serve as a fruit dip—especially with strawberries or grapes
Pipe into tart shells for an easy mini dessert
Use between cookies for quick sandwich treats
Perfect for buffet-style dessert bars at parties or potlucks
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Do Not Freeze: Freezing will affect the texture and cause separation.
No Reheating Needed: Always use chilled; do not warm or microwave.
Refresh After Storage: If it looks deflated, give it a gentle stir before using.
FAQs
1. Can I use different pudding flavors?
Yes! Chocolate, pistachio, lemon, or cheesecake pudding work wonderfully and change the overall flavor profile.
2. Can I pipe this frosting onto cupcakes?
Absolutely. Just be sure it’s chilled well so it holds its shape.
3. Can I make it ahead of time?
Yes. It keeps well in the fridge for up to 3 days, covered tightly.
4. Is it sweet enough without adding more sugar?
Yes. The pudding and Cool Whip provide plenty of sweetness, but you can adjust by omitting or increasing the powdered sugar.
5. Can I use homemade whipped cream instead of Cool Whip?
You can, but the texture may not hold as long. Stabilized whipped cream is a better option for longer storage.
Tips & Tricks
Chill your bowl and utensils for best texture
Use a piping bag with a wide tip for decorative swirls
Add a splash of vanilla extract for enhanced depth
For a denser frosting, use less milk (about ¾ cup)
For extra volume, fold in more whipped topping
Recipe Variations
Chocolate Dream Frosting
Swap vanilla pudding for chocolate and fold in chocolate chips for texture. Use on chocolate cupcakes or brownies.
Lemon-Berry Frosting
Use lemon pudding mix and top frosted cupcakes with fresh berries for a summer-ready treat.
Coconut Cream Version
Use coconut pudding and fold in ¼ cup shredded coconut. Pairs beautifully with tropical fruit desserts.
Peanut Butter Swirl Frosting
Mix 1 tbsp creamy peanut butter into the milk before adding to pudding. Perfect for chocolate cupcakes or sandwich cookies.
Coffee Cream Frosting
Dissolve 1 tsp instant espresso powder in the milk before adding to pudding. A lovely adult-friendly twist.
Final Thoughts
My sister knew exactly what she was doing when she sent me that frosting video. It wasn’t just about a quick fix—it was about embracing simplicity in the most delicious way. Few things beat the feeling of transforming a few pantry staples into a bowl of light, spoon-licking joy. This frosting feels playful, customizable, and completely unbothered by the rules of traditional baking.
If you ever find yourself without butter, powdered sugar clouds, or the time to whip up a classic frosting, don’t stress. Just grab the pudding mix, open the freezer, and let dessert happen. This recipe doesn’t ask much—but it gives so much in return.
Pudding Cool Whip Frosting
Print ThisIngredients
- 1 package of instant vanilla pudding mix (3.4 oz)
- 2 tablespoons of powdered sugar
- 1 cup cold milk
- 1 tub (8 oz) frozen whipped topping, thawed
Instructions
Step 1: Mix the Dry Ingredients
In a medium-sized bowl, whisk the instant vanilla pudding mix together with the powdered sugar until well combined. This helps prevent lumps before any liquid is added.
Step 2: Whisk in the Milk
Gradually pour in 1 cup of cold milk, whisking continuously for 1–2 minutes. The mixture should become smooth and start to thicken to a soft custard-like consistency.
Step 3: Fold in the Whipped Topping
Using a spatula, gently fold in the thawed whipped topping. Mix slowly and carefully until the frosting becomes light and evenly blended. Avoid overmixing to keep the texture airy.
Step 4: Chill Before Serving
Place the frosting in the refrigerator for 15–20 minutes. This allows it to firm up slightly, making it perfect for spreading or piping.
Troubleshooting Tip:
If the frosting turns out too thin, chill it for an additional 30 minutes. Still too soft? Fold in an extra tablespoon of instant pudding mix to help it thicken.
