Kraft has a frosting recipe with a tub of Cool Whip that also features a 3.9 ounce package of chocolate instant pudding, a cup of cold milk and 1/4 cup of powdered sugar. The recipe takes about 15 minutes to complete.
To make this fluffy pudding frosting, beat together the pudding mix, milk and sugar with a whisk for about two minutes. Stir in the tub of Cool Whip, and spread the frosting onto a cake or cupcakes immediately. If you want to store the frosting, place it in a covered dish, and refrigerate it for up to 24 hours, or frost the cakes first, and store for up to two days.
This recipe can frost about 36 cupcakes when using 2 tablespoons of frosting for each one or a two-layer 9-inch cake or a 13-by-9-inch sheet cake. Reviewers for this recipe give it 4.5 out of five stars as of 2015. They make several suggestions for improving and changing the recipe such as using another flavor of instant pudding, possibly vanilla or pistachio, instead of chocolate. One reviewer suggests replacing the milk with heavy whipping cream, and another reviewer claims it is possible to remove the milk totally, mixing only the pudding mix, sugar and Cool Whip.