This frosting is a classic for a reason! It’s easy to make, tastes delicious, and pipes beautifully. It’s perfect for frosting cakes, cupcakes, and cookies.
Ingredients:
- 1 package (4-serving size) Jell-O Brand Instant Pudding and Pie Filling (or any other flavor)
- 1/4 cup confectioners’ sugar
- 1 cup cold milk
- 1 container (8 oz.) Cool Whip Non-Dairy Whipped Topping, thawed
Tips:
- Chill it in the refrigerator for 30 minutes before using it for a thicker frosting.
- Add more milk, one tablespoon at a time, for a thinner frosting.
- If you don’t have Cool Whip, you can substitute whipped cream.
- Store frosted cakes and cupcakes in the refrigerator for up to 3 days.
Enjoy!
This frosting is so versatile that you can use it to flavor a variety of desserts. For example, you could use chocolate pudding to make a chocolate frosting, or you could use strawberry pudding to make a strawberry frosting. You could even use lemon pudding to make a lemon frosting! The possibilities are endless.
I hope you enjoy this recipe!
Another copy of the Smooth N Creamy Frosting Recipe
Smooth N Creamy Frosting
A vintage clipped recipe from Jell-O and Cool Whip for a Smooth N Creamy Frosting. Make this frosting with 1 package of Jell-O pudding, confectioner's sugar, cold milk, and Cool Whip.
Print Recipe
Ingredients
- 1 package Jell-O Brand Instant Pudding and Pie Filling, any flavor (4-serving size)
- 1/4 cup confectioner's sugar
- 1 cup cold milk
- 3 1/2 cups Birds Eye Cool Whip, Non-Dairy Whipped Topping thawed
Method
- Combine pudding mix, sugar, and milk in a small bowl.
- Beat slowly with a rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute.
- Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers
Kitchen Helper 2
Retro Mixing Bowls
Retro Hand Mixer
Rotary Beater
Notes
Note: Frosted cake should be refrigerated. For a firmer frosting, let the mixture stand for 5 minutes before folding in Cool Whip.
