Pudding Cool Whip Frosting is one of those delightful shortcuts that make homemade treats feel extra special with minimal effort. I first discovered this creamy frosting when I was searching for a lighter alternative to buttercream that wouldn’t skimp on flavor or texture. The result? A fluffy, pudding-based frosting that’s irresistibly smooth, sweet, and easy to customize. It’s quickly become my secret weapon for dressing up cakes and cupcakes without a fuss.

This frosting is perfect for so many occasions—birthday parties, potlucks, holiday desserts, or even just a Tuesday night treat. It comes together in a flash and delivers consistent, delicious results every time. The best part? You can whip it up with pantry staples, and it’s light enough that you won’t feel weighed down after indulging. With its cool, creamy texture and delicate sweetness, it’s become a go-to in my kitchen for both quick fixes and fancy finishes.

Whether you're frosting a classic chocolate cake, layering it between cookies, or using it as a dreamy fruit dip, this recipe is guaranteed to please. It's a fun project for kids to help with too—they love watching the pudding thicken and folding in the fluffy whipped topping. Once you’ve made this once, you’ll find yourself coming back to it again and again.

Why You’ll Love Pudding Cool Whip Frosting

Quick & Easy: Ready in under 10 minutes with no cooking required.
Light & Fluffy: A refreshing alternative to heavier frostings.
Versatile: Use it on cakes, cupcakes, fruit, or cookies.
Minimal Ingredients: Only four simple pantry items needed.
Customizable: Easily adapt with different pudding flavors.
Make-Ahead Friendly: Holds up well in the fridge.
Kid-Friendly: A great project for little helpers in the kitchen.
Budget-Friendly: No fancy ingredients or tools required.
Low-Stress: Perfect for last-minute baking needs or casual gatherings.

Ingredients You’ll Need

1 package (3.4 oz) instant vanilla pudding mix – swap for any favorite flavor
1 cup cold milk – whole or 2% preferred for creaminess
¼ cup powdered sugar – adds a touch of sweetness and helps stabilize
1 tub (8 oz) Cool Whip, thawed – use name-brand or store-brand

Step-by-Step Instructions

Mix pudding base
- In a medium mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 1–2 minutes. The mixture should resemble a thick custard.
Add powdered sugar
- Stir in powdered sugar until fully incorporated. This adds extra sweetness and helps the frosting hold its shape.
Fold in Cool Whip
- Gently fold in the thawed Cool Whip using a spatula. Take your time and mix until smooth, being careful not to deflate the whipped topping. The goal is a fluffy, airy consistency.
Chill (optional)
- While the frosting is ready to use immediately, chilling it for 15–30 minutes firms it up and makes it easier to spread or pipe.

Serving and Storage Tips

Use this frosting on cupcakes, sheet cakes, layered cakes, or cookies. It also doubles as a dip for strawberries, apple slices, pretzels, or graham crackers. For a fun party treat, serve it in small bowls with a variety of dippables and let guests make their own dessert plate.

Storage:

Store leftover frosting in an airtight container in the refrigerator for up to 5 days.
Stir gently before using if it separates slightly.
Freezing is not recommended as the texture may become grainy upon thawing.

Presentation Ideas:

Pipe it into rosettes for a pretty cupcake finish.
Top with sprinkles, mini chocolate chips, or fruit slices.
Layer between graham crackers and freeze for a no-bake treat.

Helpful Notes

Flavor Variations: Use chocolate, lemon, butterscotch, cheesecake, or pistachio pudding mixes.
Color it Up: Add food coloring to match holidays or party themes.
Thicker Texture: Reduce the milk to ¾ cup for a denser frosting.
Vegan Option: Use plant-based milk and a dairy-free whipped topping.
Mix-Ins: Try adding crushed cookies, sprinkles, or a swirl of fruit preserves.
Stabilizing Tip: Add ½ teaspoon of vanilla or almond extract for enhanced flavor.
Cool Dessert Hack: Spread between layers of angel food cake and top with berries.

Frequently Asked Questions

Can I use sugar-free pudding mix?
Yes! It works well, though the final texture might be slightly less creamy.
Can I freeze this frosting?
Not recommended. Freezing can cause separation and affect the fluffy texture.
How long does it stay fluffy?
It holds up well for 2–3 days and maintains good consistency in the fridge.
Can I pipe this frosting?
Yes! If well-chilled, it holds shape beautifully and works great for piping simple designs.
Is this frosting overly sweet?
No—it has a mellow sweetness that balances well with most cakes and desserts.
Can I double or triple the recipe?
Absolutely! This recipe scales easily and is great for large batches.
Can I make this the night before?
Yes! It stores well overnight. Just give it a gentle stir before using.

Final Thoughts

Pudding Cool Whip Frosting is the kind of recipe that makes you wonder why you didn’t try it sooner. With its creamy texture, customizable flavors, and effortless prep, it’s a fantastic choice for casual bakers and dessert lovers alike. Whether you’re dressing up a birthday cake, making a last-minute dessert, or creating a sweet dip for fresh fruit, this frosting is a surefire hit.

It’s light, fluffy, and just the right amount of sweet—and it couldn’t be easier to make. Give it a go and let me know how you use it—I’d love to see your creations tagged with #CoolWhipFrostingMagic. Happy baking!

Pudding Cool Whip Frosting

Emily

A quick and creamy frosting made with pudding mix and Cool Whip. Light, fluffy, and perfect for cakes, cupcakes, or as a fun fruit dip.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Calories 80 kcal

Ingredients

1 package 3.4 oz instant vanilla pudding mix
1 cup cold milk
¼ cup powdered sugar
1 tub 8 oz Cool Whip, thawed

Instructions

In a medium bowl, whisk together pudding mix and milk until thick, about 1–2 minutes.
Stir in powdered sugar until smooth.
Gently fold in Cool Whip until fully combined and fluffy.
Chill 15–30 minutes before using for best results.

Notes

Swap pudding flavor for variety (e.g., chocolate, lemon).
Use ¾ cup milk for thicker consistency.
Do not freeze—best stored in the fridge for up to 5 days.
Great for piping when chilled.
Stir gently before reuse if separated.