If you’ve been searching for the creamiest, dreamiest way to top off your cakes, cupcakes, and even brownies, Cool Whip and Pudding Frosting is going to become your new obsession. This simple recipe blends the fluffy smoothness of Cool Whip with the rich flavor of instant pudding, creating a luscious, no-bake frosting you can pull together in five minutes flat. Whether you pick classic vanilla or go wild with lemon or pistachio, your desserts will never look—or taste—better than when crowned with this heavenly, cloud-like topping.

Cool Whip and Pudding Frosting Recipe - Recipe Image

Ingredients You’ll Need

Instant Pudding Mix:
- 1 (3.4 oz) box instant pudding mix (any flavor)
Cold Milk:
- 1 cup cold milk
Cool Whip:
- 1 (8 oz) tub Cool Whip (thawed)
Vanilla Extract (optional):
- 1 teaspoon vanilla extract

How to Make Cool Whip and Pudding Frosting

Step 1: Whisk the Pudding

Start by grabbing a large mixing bowl and pouring in your instant pudding mix. Add the cold milk and whisk steadily for about 2 minutes. You want the mixture to thicken up a bit without becoming too stiff. Once it’s slightly thickened, let it stand for 2 to 3 minutes—this gives the pudding a chance to finish setting to that perfect spoonable consistency.

Step 2: Fold in the Cool Whip

Spoon in your thawed Cool Whip and, if using, the vanilla extract. Gently fold the mixture together using a spatula or a large spoon. Be careful not to overmix! You want to keep all that lovely air in the Cool Whip and pudding frosting. The mixture should become light, beautifully fluffy, and totally irresistible.

Step 3: Frost or Chill

Now you have a decision to make—use your Cool Whip and Pudding Frosting immediately to crown your cake or cupcakes, or pop it in the fridge until you’re ready to use. Chilled, the frosting firms up just enough to spread or pipe easily, and it also doubles as a dip for cookies, pretzels, or fresh fruit.

How to Serve Cool Whip and Pudding Frosting

Garnishes

One of my favorite things about Cool Whip and Pudding Frosting is how well it plays with others. Top it with a dusting of cocoa powder, a handful of mini chocolate chips, chopped nuts, rainbow sprinkles, or zesty citrus zest for an eye-catching pop of color and extra flavor. If you’re feeling fancy, a few edible flowers or curls of chocolate make any dessert look ready for a bakery window.

Side Dishes

Pair your frosted cakes or cupcakes with a scoop of fresh berries or a simple fruit salad. The contrast of tangy fruit with the sweet, creamy Cool Whip and Pudding Frosting is unbeatable. If you’re serving a crowd, try layering the frosting and fresh fruit in mini trifles or alongside a crisp sugar cookie—perfect for parties or potlucks!

Creative Ways to Present

While classic layer cakes and cupcakes are always a hit, there are so many more ways to serve Cool Whip and Pudding Frosting. Spread it between graham crackers for no-bake sandwich cookies or dollop it on pies or brownies for an instant upgrade. For extra fun, pipe it into mini tart shells or turn it into a dip at your next party by serving with graham sticks, vanilla wafers, or pretzel rods.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cool Whip and Pudding Frosting in an airtight container in the refrigerator. It will keep fresh and fluffy for up to 3 days, so you can prep ahead or finish off your bakes all week long. Just give it a gentle stir before using to restore its creamy texture.

Freezing

While you can technically freeze this frosting, it might change in texture once thawed, becoming a bit looser and less fluffy. If you do freeze it, wrap it tightly in plastic and place it in a freezer-safe container. Thaw overnight in the fridge and whip lightly before using for best results.

Reheating

Since Cool Whip and Pudding Frosting is meant to be enjoyed cold or at room temperature, there’s no need to heat it. However, if it’s gotten a little too firm after chilling, let it sit at room temperature for about 10 to 20 minutes before spreading or piping for that perfectly plush consistency.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Just make sure your whipped cream is stabilized with a bit of powdered sugar or gelatin so that your frosting stays fluffy and doesn’t deflate. The texture might be a bit softer, but the result will still be delicious.

What flavors of instant pudding work best for this frosting?

You can use just about any flavor of instant pudding you like, but classic options like vanilla, chocolate, and cheesecake always shine. For a fun twist, try pistachio, lemon, or even banana pudding for a playful pop of flavor.

How can I make Cool Whip and Pudding Frosting thicker?

If you like your frosting extra thick for piping or stacking cakes, simply use a little less milk (reduce by 2 to 3 tablespoons) or let the pudding mixture set a bit longer before folding in the Cool Whip. This creates a firmer, more pipeable consistency.

Is this frosting sturdy enough for layer cakes?

Cool Whip and Pudding Frosting works beautifully for single-layer cakes, cupcakes, and sheet cakes, but it’s a bit too soft for tall layer cakes, especially in warm weather. For layered creations, keep the cake chilled until serving for best results.

Can I color or flavor this frosting?

You sure can! Use a drop or two of food coloring for special occasions, or mix in a touch of citrus zest or flavored extracts like almond or coconut to match your dessert. The frosting is a fantastic canvas for creativity.

Final Thoughts

I can’t gush enough about how easy and satisfying it is to whip up Cool Whip and Pudding Frosting—from the first spoonful to the last swipe of the spatula, this is a frosting that makes every dessert shine. Whether you’re a baking beginner or a seasoned pro, give this recipe a try and watch it become an instant favorite in your kitchen!

Cool Whip and Pudding Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 5 minutes
Yield: 3 cups 1x
Diet: Vegetarian

Print Recipe

Description

This Cool Whip and Pudding Frosting is a quick and easy way to add a creamy and flavorful touch to your cakes, cupcakes, or desserts. With just a few ingredients, you can whip up this fluffy frosting in no time.

Ingredients

Scale

Instant Pudding Mix:

1 (3.4 oz) box instant pudding mix (any flavor)

Cold Milk:

1 cup cold milk

Cool Whip:

1 (8 oz) tub Cool Whip (thawed)

Vanilla Extract (optional):

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pudding Mixture: In a large mixing bowl, whisk the instant pudding mix and cold milk together for about 2 minutes until slightly thickened. Let it sit for 2–3 minutes to set.
Combine Cool Whip: Gently fold in the Cool Whip and vanilla extract (if using) until fully combined and fluffy.
Usage: Use immediately to frost cakes, cupcakes, or as a dessert dip, or refrigerate until ready to use.