Total Time
10mins
Prep 10 mins
Cook 0 mins

We have used this recipe for years as a delightful topping to chocolate cakes and cupcakes. Surprisingly light and refreshing. Enjoy

Ingredients Nutrition

Directions

  1. In a bowl, whisk milk into pudding mix and let rest for five minutes to thicken.
  2. Empty whipped topping into a large mixing bowl. Gently fold pudding into topping until well combined. Refridgerate until ready to frost cake or cupcakes.
  3. This makes enough to frost one layer cake or about 18 cupcakes.
  4. Don't like pistachio? Try other instant pudding flavors! This works great with vanilla (also good in cream puffs), chocolate, etc.