cream cheese pudding cool whip frosting-annette's

★★★★★ 3 Reviews
greeneyez avatar
By Annette W.
from Lincoln, NE

The name of the recipe says it all! This frosting is TO DIE FOR. You will never make another cream cheese frosting again. 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.

★★★★★ 3 Reviews
serves 9x13 cake, 2 rounds or 12 cupcakes
prep time 10 Min
method Blend

Ingredients For cream cheese pudding cool whip frosting-annette's

  • 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
    milk
  • 1/2 tsp
    vanilla
  • 1
    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...

How To Make cream cheese pudding cool whip frosting-annette's

  • 1
    With mixer, cream butter and cream cheese until fluffy.
  • 2
    Add pudding mix, powder sugar, milk and vanilla. Continue to beat until well combined and smooth. About 2 minutes.
  • 3
    **At this point you can stop and have a wonderful Cream cheese/Vanilla pudding frosting that is thicker in consistency.** Keep in fridge until ready to frost cake or cupcakes. Keep cakes refrigerated. OR......
  • 4
    Fold in Cool Whip until completely combined. Store in fridge until ready to use. Frost cake or cupcakes. Store cakes in refrigerator. Enjoy!
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