During one of those lazy Sunday afternoons, my youngest granddaughter came bouncing into the kitchen with a mischievous grin and a crumpled paper in hand. It was a hand-written “recipe” she created for “the world’s best frosting.” It had peanut butter, chocolate pudding, and Cool Whip scribbled in purple crayon, followed by instructions like “mix it ‘til it looks yummy.”
I chuckled, but something about her excitement made me pause. I had all the ingredients she listed well, more measured ones and I figured, why not? We got to work, and the result was this delightful, creamy frosting that’s since become a family favorite.
That accidental discovery sparked something in me. It reminded me of the joy that comes from making sweets without fuss. The kind of recipe that feels more like play than work. This frosting, with its rich chocolate base and peanut butter swirls, is now a go-to for topping cupcakes, brownies, and sometimes just a spoon when no one’s watching.
It blends the charm of old-fashioned pudding with the irresistible swirl of creamy peanut butter—something that feels both nostalgic and brand-new. Every time I make it, I think of that sun-drenched afternoon and the giggles we shared over a mixing bowl. And now, I’m so thrilled to pass this on to you.
Short Description
A fluffy, rich frosting made with chocolate pudding, Cool Whip, and peanut butter swirls, perfect for topping brownies, cupcakes, or enjoying by the spoonful. Light, creamy, and bursting with flavor.
Key Ingredients
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup cold milk (whole milk for best texture)
- 1 (8 oz) tub Cool Whip, thawed
- ½ cup creamy peanut butter (Jif or Skippy work beautifully)
- Optional: Chopped mini Reese’s cups for topping
Tools Needed
- Medium mixing bowl
- Hand whisk
- Rubber spatula
- Microwave-safe bowl
- Butter knife or offset spatula
- Measuring cups
- Refrigerator space for chilling
Cooking Instructions
Step 1: Mix the Pudding
In a medium bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes. You’re looking for a thick, smooth texture without any lumps. It should coat the back of a spoon.
Step 2: Fold in Cool Whip
Gently fold the thawed Cool Whip into the pudding mixture using a rubber spatula. Avoid stirring too vigorously—you want to keep the mixture airy and light.
Step 3: Soften the Peanut Butter
Scoop the peanut butter into a microwave-safe bowl. Heat it for 15 to 20 seconds—just until it becomes pourable but not hot.
Step 4: Swirl in the Peanut Butter
Drizzle the warmed peanut butter over the pudding-Cool Whip mixture. Use a butter knife or spatula to gently swirl it in. Don’t overmix; the goal is to create visible peanut butter ribbons.
Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes. This helps the frosting set and firms up the texture, making it ideal for spreading.
Step 6: Top and Serve
Spread onto cooled cupcakes, brownies, or cookies. For an extra treat, sprinkle chopped mini Reese’s cups on top. Serve chilled for best texture.
Why You’ll Love This Recipe
Flavor Bomb: Rich chocolate, silky whipped topping, and that salty-sweet peanut butter swirl—each bite is a treat.
Effortless: No baking, no stove, just simple mixing and chilling.
Kid-Approved: It’s a dessert the whole family can help make and devour.
Versatile Use: Perfect as frosting, dip, or even as a creamy dessert topping.
Make-Ahead Friendly: Can be prepared a day in advance and keeps its texture beautifully.
Mistakes to Avoid & Solutions
Using warm milk: The pudding won’t set properly.
Solution: Always use cold milk straight from the fridge.
Overmixing after adding Cool Whip: This deflates the fluff.
Solution: Fold gently with a spatula until just combined.
Peanut butter too thick: It clumps rather than swirls.
Solution: Warm the peanut butter just enough to drizzle. Stir between 15–20 seconds.
Skipping the chill time: Frosting may slide off your baked goods.
Solution: Refrigerate at least 30 minutes, longer if spreading over warm baked items.
Adding Reese’s too early: They melt and bleed color.
Solution: Garnish right before serving for best texture and appearance.
Serving and Pairing Suggestions
Spread over chocolate cupcakes or fudge brownies for a show-stopping finish.
Use as a dip for vanilla wafers or fresh strawberries.
Pipe into mini tart shells for bite-sized peanut butter mousse cups.
Pair with cold milk, iced coffee, or a dark roast espresso.
For a party platter, serve with pretzel rods and graham crackers.
Storage and Reheating Tips
Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Not recommended, as thawing can affect the texture.
Re-whipping: If it deflates slightly, gently stir with a spatula before using.
Keep Covered: Helps prevent it from absorbing fridge odors.
Don’t leave out: Limit room temperature exposure to under 2 hours for safety.
FAQs
1. How long does this frosting last in the fridge?
It stays fresh for 3–4 days when stored in an airtight container.
2. Can I make it ahead of time?
Yes! Make it a day ahead and store it covered in the refrigerator.
3. Can I use almond or oat milk instead of dairy?
You can, but it may not thicken as well. Use a plant-based milk with higher fat content for better results.
4. What if I don’t have Cool Whip?
You can substitute stabilized whipped cream, though the texture might be slightly different.
5. Can I use chunky peanut butter?
You can, but it won’t swirl as smoothly. For best ribbon effect, stick with creamy.
Tips & Tricks
Freeze mini Reese’s beforehand for cleaner chopping and better texture.
Try mixing in a pinch of sea salt for added contrast to the sweetness.
Use a piping bag for elegant swirls on cupcakes or cookies.
For an extra-fancy finish, drizzle with chocolate syrup before serving.
Let the frosting sit at room temperature for 5 minutes before spreading to soften slightly.
Recipe Variations
Chocolate Hazelnut Swirl: Swap peanut butter for Nutella. Warm slightly, swirl in the same way, and top with chopped hazelnuts.
Mocha Delight: Add 1 tsp instant espresso powder to the pudding mix before adding milk. Enhances the chocolate flavor with a rich coffee twist.
Crunchy Version: Stir in ¼ cup chopped peanuts or toffee bits right after folding in the Cool Whip.
Banana Pudding Style: Use banana pudding mix instead of chocolate and swirl in the peanut butter. Top with crushed vanilla wafers.
Low Sugar Option: Use sugar-free pudding and light Cool Whip. Flavor will still be rich but with fewer calories.
Final Thoughts
The texture of Swirl Cool Whip And Pudding Frosting is dreamy, with every bite carrying a swirl of chocolate and nutty goodness. It’s the kind of frosting that feels like a warm hug in dessert form. I’ve made it for birthdays, bake sales, and even just because we needed a little sweetness on a cloudy day. And every single time, there’s not a spoonful left.
Reese’s Swirl Cool Whip And Pudding Frosting
Print ThisIngredients
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup cold milk (whole milk for best texture)
- 1 (8 oz) tub Cool Whip, thawed
- ½ cup creamy peanut butter (Jif or Skippy work beautifully)
- Optional: Chopped mini Reese’s cups for topping
Instructions
Step 1: Mix the Pudding
Whisk pudding mix and cold milk in a bowl for 2 minutes until thick and smooth.
Step 2: Fold in Cool Whip
Gently fold in thawed Cool Whip with a spatula until fully combined and fluffy.
Step 3: Soften the Peanut Butter
Microwave peanut butter for 15–20 seconds until just pourable.
Step 4: Swirl in the Peanut Butter
Drizzle over the pudding mix and gently swirl with a knife—don’t fully mix.
Step 5: Chill
Refrigerate for 30 minutes to firm up the texture.
Step 6: Top and Serve
Spread on cooled treats and top with chopped mini Reese’s if desired. Serve chilled.
