Step 3: Fold in the Cool Whip
Add the thawed Cool Whip to the bowl. Using a spatula or spoon, gently fold it into the pudding.
- Use slow, sweeping motions
- Avoid stirring too hard to keep the frosting light and airy
Continue folding until the mixture is fully combined, fluffy, and uniform in color.
Step 4: Chill for Best Texture
Place the frosting in the refrigerator for 15–30 minutes. This helps it firm up slightly, making it easier to spread or pipe onto desserts.
How to Use Cool Whip and Pudding Frosting
- Spread over sheet cakes or layer cakes
- Pipe onto cupcakes using a star or round tip
- Use as a filling for cream puffs or sandwich cakes
- Spoon over brownies, cookies, or graham cracker crust pies
Flavor Variations & Add-Ins
- Chocolate Lovers: Use chocolate pudding mix
- Strawberry Dream: Use vanilla pudding and fold in strawberry extract
- Lemon Fresh: Lemon pudding with a bit of lemon zest
- Cookies & Cream: Fold in crushed chocolate sandwich cookies
- Extra Rich: Add 2–3 tablespoons of cream cheese (softened) before folding in Cool Whip
Storage Tips
- Keep frosting refrigerated until ready to use
- Frosted desserts should be stored in the fridge
- Best enjoyed within 2–3 days for optimal texture
Final Thoughts
Cool Whip and Pudding Frosting proves that delicious desserts don’t have to be complicated. With just a few ingredients and a few minutes, you can create a frosting that’s light, creamy, and crowd-pleasing every time. Whether you’re baking for a celebration or just want something sweet and simple, this frosting is a reliable favorite that never disappoints.
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