In a large mixing bowl, combine the instant vanilla pudding mix, powdered sugar, milk, and vanilla extract.
Using an electric mixer on medium-high speed, beat the ingredients for about 2 minutes until the pudding mixture is smooth and creamy. The texture should be thickened but not stiff, resembling a rich custard.
This step is key to creating the smooth foundation of your frosting — make sure no lumps remain before adding the Cool Whip.
Step 2: Add the Cool Whip
Once the pudding mixture is ready, gently fold in the thawed Cool Whip. Start by adding half, mix on low speed to incorporate, then add the rest.
Beat on medium speed for another minute or so, just until the mixture becomes light, fluffy, and well blended. Avoid overmixing, as this can deflate the airy texture of the Cool Whip.
Step 3: Use or Store the Frosting
Your frosting is now ready to use! Spread it generously over cakes, cupcakes, or brownies using a spatula for a smooth finish. It’s also perfect as a fruit dip for strawberries, apples, or grapes.
If not using immediately, transfer the frosting to an airtight container and refrigerate until ready to use. This keeps the frosting fresh, creamy, and perfectly spreadable.
Because of the Cool Whip base, any dessert frosted with this mixture should also be stored in the refrigerator. The cool temperature helps maintain its fluffy texture and prevents it from softening too much.
