Cool Whip & Pudding Frosting — So Fluffy, So Easy, So Addictive!

Cool Whip & pudding frosting is one of the easiest and most irresistible toppings I’ve ever made. Light, fluffy, and full of flavor, this no-fuss frosting is perfect for cupcakes, cakes, cookies, or even as a sweet fruit dip. I love how it comes together in minutes and holds up beautifully, making it a go-to for quick desserts or potluck favorites.

Why You’ll Love This Recipe

I love this frosting because it’s creamy, stable, and doesn’t require any butter or powdered sugar like traditional frostings. It’s easy to customize with any pudding flavor and has a whipped texture that’s so smooth and airy. Best of all, it’s a no-fail recipe that even beginners can whip up without a mixer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Instant pudding mix (any flavor — vanilla, chocolate, cheesecake, etc.)

• Cold milk

• Cool Whip (thawed)

• Vanilla extract (optional, for added flavor)

Directions

1. In a mixing bowl, I whisk the pudding mix with cold milk until smooth and slightly thickened (about 1–2 minutes).

2. I let the pudding sit for 2–3 minutes to firm up slightly.

3. I gently fold in the thawed Cool Whip using a spatula until fully combined and fluffy.

4. If I want an extra touch of flavor, I stir in a bit of vanilla extract.

5. I refrigerate the frosting for at least 15 minutes before spreading or piping onto cooled baked goods.

Servings and timing

This recipe makes enough to frost about 24 cupcakes or one 9×13-inch cake. It takes about 10 minutes to prepare and 15 minutes to chill before using.

Variations

Sometimes I use chocolate pudding for a rich cocoa twist, or cheesecake pudding for a tangy dessert flavor. I’ve also folded in crushed cookies, mini chocolate chips, or sprinkles for extra fun. For a fruitier version, I use lemon or banana pudding and add fresh fruit on top.

Storage/Reheating

I store the frosting in an airtight container in the refrigerator for up to 5 days. I never freeze it, as the texture can separate after thawing. It stays light and fluffy when kept chilled and is best used straight from the fridge.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Cool Whip gives this frosting its structure. Homemade whipped cream works, but it won’t hold up as long, especially at room temperature.

Will this frosting melt?

It holds up well in the fridge and at room temperature for a few hours. I avoid leaving it in the heat for too long to maintain its texture.

Can I pipe this frosting?

Yes, it pipes beautifully with a large tip. I refrigerate it a bit before piping for the best results.

Is this frosting super sweet?

It’s lightly sweet compared to buttercream. The pudding adds flavor and sweetness without being overwhelming.

Can I make this ahead of time?

Definitely. I often make it the night before and keep it chilled until I’m ready to frost.

Conclusion

Cool Whip & pudding frosting is my go-to when I need something quick, light, and incredibly tasty. It’s endlessly adaptable, perfect for any occasion, and so easy to love. Once I started using it, it became a staple in my dessert rotation—especially when I need something everyone will rave about.