Step 1: Prepare the Pudding
- Whisk the Milk and Pudding Mix: In a medium mixing bowl, pour the cold milk and sprinkle in the instant pudding mix. Whisk thoroughly for about 1-2 minutes, until the mixture is smooth and begins to thicken slightly.
- Set Aside to Thicken: Allow the pudding to sit for 5 minutes to thicken. This step helps create a firm base that will hold up well when mixed with the Cool Whip.
Step 2: Fold in the Cool Whip
- Gently Fold in Cool Whip: Add the thawed Cool Whip into the pudding mixture. Use a spatula to gently fold the Cool Whip into the pudding until it’s well combined. Take care not to overmix, as this can cause the frosting to deflate.
- Add Powdered Sugar (Optional): For a slightly sweeter and thicker consistency, sift in the powdered sugar and fold it into the mixture.
Step 3: Chill the Frosting
- Refrigerate: Cover the bowl and place the frosting in the refrigerator for at least 15-20 minutes. This helps the frosting set and firm up, making it easier to spread or pipe.
Tips for Success
- Piping: If you plan to pipe the frosting, use a large piping tip, as the frosting has a thicker texture than traditional buttercream.
- Storing: Store any unused frosting in an airtight container in the refrigerator for up to 3 days.
- Flavor Options: You can easily customize this frosting by choosing different pudding flavors (like chocolate, butterscotch, or pistachio) to complement your cake or dessert.
This Cool Whip and Pudding Frosting is a simple, no-fuss frosting that’s light and versatile. Perfect for anyone looking for a frosting that’s not overly sweet but still full of flavor and creamy goodness!