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4-1/2 cups or 36 servings, about 2 Tbsp. each
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Prepare using JELL-O Vanilla Instant Pudding.
Use 2-1/4 cups frosting to frost a 2-layer (9-inch) cake or a 13x9-inch cake.
Frosted cupcakes or cake can be made ahead and stored in refrigerator up to 2 days.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this many times and it always turns out really great. Light and fluffy, and everyone loves it. Works with many other pudding flavors. Not sure how people are managing to make this runny.
This is a great recipe and for those of you finding the recipe coming out runny, you aren't using INSTANT pudding. It HAS to be instant or it won't thicken. If you find yourself in a predicament and you don't have the instant pudding and only have the cook and serve, you can microwave it in the microwave for 2 minutes, then stir and microwave for another 2 minutes and stir, then refrigerate until cool and then fold in the cool whip.
I've made pudding frosting for about 20 years and never added the milk or powered sugar. Small box of pudding (any favor) and tub of cool whip - whipped together. Just great!