Light, fluffy, and perfectly sweet—this cool whipped frosting is the easiest way to top cakes, cupcakes, and more.

1 (8 oz) tub whipped topping (Cool Whip), thawed

1 (3.4 oz) box instant vanilla pudding mix

1 cup cold milk (whole or 2%)

1 teaspoon vanilla extract (optional)

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In a large bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened (about 1–2 minutes).

Fold in the thawed Cool Whip gently until fully incorporated and smooth.

Add vanilla extract if using, and stir gently.

Use immediately to frost cakes, cupcakes, or desserts, or refrigerate for 30 minutes to firm up slightly before piping.

For chocolate frosting, use chocolate pudding mix instead of vanilla.

For a thicker consistency, reduce milk to 3/4 cup.

Keep refrigerated; this frosting is not shelf-stable.

Can be made up to 2 days in advance.