When I’m in a hurry but still want to serve a dessert that feels homemade and special, I turn to this Cool Whip frosting. It’s my secret weapon for a light and fluffy frosting that takes less than 10 minutes to whip up and always brings smiles to my table.
This frosting reminds me of those Sunday afternoons when family drops by unannounced, and a boxed cake mix suddenly turns into something beautiful. With just four simple ingredients, you can create a creamy, cloud-like topping that turns any cake into a celebration, no piping skills required.
Cool Whip Frosting
This 4 ingredient Cool Whip frosting is the perfect blend of quick, creamy, and crowd-pleasing. The pudding mix gives it that dreamy texture while the Cool Whip keeps it light. Whether you’re frosting a lemon poke cake, chocolate brownies, or using it as a dip for strawberries, this recipe fits right in with any occasion. It’s ideal for stress-free hosting; easy enough for busy weeknights yet elegant enough for special gatherings. I call it my “Southern hostess shortcut” because it looks fancy, tastes delicious, and leaves me with time to actually enjoy my guests. For another easy dessert, try my Cool Whip Lemon Cookies with Just 4 Ingredients; they pair perfectly with this frosting on the side.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Whipped Topping: Use regular Cool Whip or your favorite store brand. For a lighter version, try sugar-free or lite whipped topping.
- Cream Cheese: Softened cream cheese adds richness. Reduced-fat works well if you prefer.
- Milk: Whole or 2% milk provides the creamiest consistency. Avoid skim for best results.
- Instant Pudding Mix: Choose any flavor to match your dessert: vanilla, lemon, pistachio, chocolate, or butterscotch. Remember, always use instant pudding, not the cook-and-serve kind, or your frosting will be runny.
How To Make Cool Whip Frosting
Prepare Pudding Mixture
Whisk instant pudding mix and cold milk together in a small bowl until thickened. Let it sit for a few minutes.
Whip the Cream Cheese
In a large mixing bowl, beat softened cream cheese on low speed until smooth and creamy. This gives your frosting that luscious, bakery-style texture.
Combine Pudding & Cream Cheese
Gradually add the thickened pudding mixture to the cream cheese, a couple spoonfuls at a time, mixing on low until smooth.
Pro Tip: For the fluffiest texture, don’t rush this step. The slower you mix, the silkier it becomes.
Fold in Cool Whip
Add half the Cool Whip first, mix on the lowest speed, then fold in the rest until everything looks light, creamy, and uniform. At this point, you’ll have the most light and fluffy frosting that’s ready to spread on your cakes or cupcakes.
Yes, for simple swirls or cupcake designs. Just make sure it’s well chilled before piping.
Keep frosted desserts refrigerated. They stay fresh for up to 3 to 4 days.
Add 1 to 2 tablespoons of pudding mix or powdered sugar and chill for 10 minutes before using.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use sugar-free pudding and light Cool Whip for a lower-calorie version. Substitute almond milk for dairy milk if needed (texture may be slightly softer).
Flavor Enhancements: Vanilla pudding + homemade vanilla sugar for a warm, sweet aroma. Lemon pudding + fresh zest for bright summer flavor. Pistachio pudding + chopped pistachios for color and crunch.
Add-In Options: Chocolate curls, toasted coconut, crushed Oreos, or sliced fruit.
Simple Substitutions: Swap cream cheese for mascarpone for an Italian twist. Try cheesecake pudding mix for a tangy flavor boost.
Tips for Recipe Success: Thaw Cool Whip in the fridge overnight, never in the microwave. For step-by-step guidance, see my How to Quickly Thaw A Frozen Cool Whip Container guide Only frost cakes that are completely cool. If frosting feels loose, chill for 10 minutes to firm it up.
Flavor Ideas For Cool Whip Frostings
Here are some fun ideas for pudding and cool whip combinations that taste great together and make your cake or cupcakes look and taste yummy. You can change up the flavors using vanilla, lemon, pistachio, banana, chocolate, Oreo, or even butterscotch puddings to make your frosting.
Hospitality Challenge
Bless your night-shift neighbors this week, like the security guard, gas station clerk, or ER team. Bake a simple 9×13 cake, such as Easy No-Bake Strawberry Angel Food Cake or Easy Pineapple Upside Down Cake, and frost with Cool Whip and pudding frosting. Slice into 6 to 8 chilled servings, or make smaller treats like Soft Lemon Blueberry Cake Cookies or Cake Mix Carrot Cake Cookies, paired with a small bowl of frosting for dipping. Add a note that says, “Thank you for all you do! If you ever need prayer, I’m nearby.” When you deliver, thank them for serving while others sleep. As Scripture reminds us, “We were ready to share with you not only the gospel of God but also our own selves” (1 Thessalonians 2:8, ESV).
More Crowd-Pleasing Dessert Ideas
- No-Bake Jello Orange Pie
- Crock Pot Peach Cobbler with Cake Mix
- Moist Pumpkin Spice Cake From Cake Mix (With Cream Cheese Frosting)
- No Bake Black Forest Cherry Jello Pie Recipe
- Creamy No Bake Pumpkin Pie
This light and fluffy Cool Whip frosting will make your next dessert table shine. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Fluffy Cool Whip Frosting Recipe
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Ingredients
- 1 cup cold milk, whole milk or 2% low-fat milk
- 1 3.4 oz box instant pudding mix , flavor of your choice
- 8 oz cream cheese, softened to room temperature
- 8 oz Cool Whip, thawed in the refrigerator over night
Instructions
Prepare The Pudding Mixture
- Combine the instant pudding mix in a small mixing bowl with 1 cup of cold milk.1 cup cold milk, 1 3.4 oz box instant pudding mix
- Whisk the mixture until it thickens, then set it aside.
Prepare Cream Cheese
- In a large mixing bowl, add the softened cream cheese.8 oz cream cheese
- Using a hand mixer (or a stand mixer) on slow speed, whip the cream cheese until it is smooth and creamy.
Combine Ingredients
- Gradually add the thickened pudding mixture to the cream cheese, starting with about 2 heaping spoonfuls at a time.
- Mix on low until smooth. Then repeat, adding more pudding mixture. Continue adding the pudding gradually to avoid clumps, mixing on low until fully incorporated.
Fold In Cool Whip
- Gently add half of the Cool Whip in to the pudding and cream cheese mixture using a mixer on the lowest setting.
- Once incorporated, add the remaingn Cool Whip and mix on low until the frosting is light and fluffy. It's ready to be spread on your cooled sheet cakes or cupcakes.
Gina’s Notes and Tips
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use sugar-free pudding and light Cool Whip for a lower-calorie version. Substitute almond milk for dairy milk if needed (texture may be slightly softer). Flavor Enhancements: Vanilla pudding + homemade vanilla sugar for a warm, sweet aroma. Lemon pudding + fresh zest for bright summer flavor. Pistachio pudding + chopped pistachios for color and crunch. Add-In Options: Chocolate curls, toasted coconut, crushed Oreos, or sliced fruit. Tips for Recipe Success: Thaw Cool Whip in the fridge overnight, never in the microwave. For step-by-step guidance, see my How to Quickly Thaw A Frozen Cool Whip Container guide Only frost cakes that are completely cool. If frosting feels loose, chill for 10 minutes to firm it Storage and Reheating- Room Temperature: Not recommended for more than 2 hours (contains dairy).
- Fridge: Store in an airtight container for 3 to 4 days. Just stir gently before using again.
- Freezer: Not ideal. It can turn watery after thawing.
can I use Jello powder that makes gelatin as opposed to pudding?
Miss B, that is an interesting idea. Here is what I am thinking:
No thickening magic
Instant pudding contains modified cornstarch and stabilizers that thicken the mixture almost immediately with cold milk.
Jell-O (gelatin powder) thickens only when heated and chilled—it won’t set up with cold milk alone.
Texture turns runny or rubbery
Instead of a light and fluffy frosting, you’ll likely get a watery mess or a weird, jiggly mousse that doesn’t hold its shape.
If you refrigerate it, the gelatin might partially set, but it’ll be gummy, splotchy, and won’t spread smoothly on cakes.
Flavor? Still there—but flat.
You might get a nice fruity taste (if you use something like strawberry or lemon Jell-O), but without pudding’s creamy body, it’ll taste like Cool Whip with Jell-O flavor dust. Not ideal.
Instead Try This:
Use flavored instant pudding: Lemon, pistachio, cheesecake, chocolate, banana cream—tons of options.
Add extracts or emulsions: A little lemon extract, strawberry extract, or even cake batter flavor makes a big difference.
Add Jell-O as a boost (tiny amount!): If you’re set on using Jell-O for color/flavor, you could add 1–2 teaspoons of the powder to the pudding version—just enough for tint and flavor without ruining the texture.