Cream Cheese Pudding Cool Whip Frosting-Annette's
You can make it up to the point of adding the Cool Whip and you've still got a fantastic Cream Cheese pudding frosting with a thicker consistency. Once you had the Cool Whip it turns much creamier and needs to be refrigerated until you use it. Also, once you frost your cake or cupcakes, they need to be stored in the fridge as well.
Recipe is my own.
- 1 pkg
- 8 oz. cream cheese, room tempurature
- 1 stick
- butter, room tempurature
- 1 pkg
- 3 1/2 oz. instant vanilla or chocolate pudding
- 1 c
- powdered sugar
- 1/2 c
- 1/2 tsp
- 8 oz. carton cool whip, thawed
YOU MAY USE ANY FLAVOR OF PUDDING YOUR HEART DESIRES. BUTTERSCOTCH, PISTACHIO, LEMON, WHITE CHOCOLATE, FRENCH VANILLA, DEVILS FOOD AND THE LIST GOES ON...