Ingredients:

  • 1 box (96 g) instant vanilla pudding mix
  • 1 cup (240 ml) cold whole milk
  • 1/2 tsp (2.5 ml) pure vanilla extract (optional)
  • 225 g Cool Whip, thawed and still cold

Instructions:

  1. If the Cool Whip is frozen, move it to the refrigerator the night before, or set it on the counter for about 30 minutes before starting.
  2. Pour 1 cup (240 ml) cold milk into a medium mixing bowl.
  3. Keep the thawed Cool Whip refrigerated until ready to fold it in. It should feel cold and slightly firm.
  4. Add the pudding mix and vanilla extract to the milk.
  5. Whisk for about 2 minutes, until the mixture thickens and turns glossy with no dry powder streaks at the bottom of the bowl.
  6. Let the pudding rest for 5 minutes, until it is thick, soft-set, and holds a slight wobble when the bowl is tapped. Do not fold in the topping before it sets.
  7. Add about one-third of the Cool Whip to the set pudding and fold with a spatula using a cut-and-turn motion.
  8. Add the remaining Cool Whip in two more additions. Fold for about 10 to 15 strokes, until streak-free and light.
  9. Stop folding as soon as the color is uniform. Do not whip or beat the Cool Whip with an electric mixer.
  10. If the frosting is too loose, refrigerate for 15 to 20 minutes before spreading. Store leftovers in an airtight container in the refrigerator for up to 4 days, with plastic wrap pressed onto the surface.