Recipe by The Miserable Gourmet
We have used this recipe for years as a delightful topping to chocolate cakes and cupcakes. Surprisingly light and refreshing. Enjoy
Directions See How It's Made
- In a bowl, whisk milk into pudding mix and let rest for five minutes to thicken.
- Empty whipped topping into a large mixing bowl. Gently fold pudding into topping until well combined. Refridgerate until ready to frost cake or cupcakes.
- This makes enough to frost one layer cake or about 18 cupcakes.
- Don't like pistachio? Try other instant pudding flavors! This works great with vanilla (also good in cream puffs), chocolate, etc.