Ingredients:

  • Instant Vanilla Pudding Mix
  • Whole Milk, ice-cold
  • Frozen Whipped Topping (Cool Whip), thawed
  • Pure Vanilla Extract
  • Neufchâtel cream cheese (optional)

Instructions:

  1. In a large mixing bowl, combine the ice-cold milk and the instant pudding mix. Whisk vigorously for 2 minutes until the mixture begins to thicken into a heavy paste.
  2. Gently stir the vanilla extract into the pudding mixture. If using cream cheese, beat it in at this stage until smooth.
  3. Using a silicone spatula, add the thawed whipped topping in three separate stages. Use a 'cut and fold' motion to combine until no streaks remain, taking care not to deflate the mixture.
  4. Allow the frosting to rest in the refrigerator for 15–30 minutes to let the starches fully hydrate before frosting your cake or cupcakes.