I’ve been working on some pretty comprehensive posts lately, so I decided it was time for some fluff. LITERALLY.
I give to you, one of the simplest and most versatile recipes in my repertoire, Puddin’head. This tasty stuff results from the combination of pudding and whipped topping. We’ve used it for quite some time in our house, as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like this chocolate trifle, a hot chocolate topping, or a tasty filling in crepes or on waffles along with some fruit. After referring to it for too long as “that yummy pudding-Cool Whip stuff”, my husband finally gave it its Twain-esque moniker, and it has stuck.
This recipe is so simple, your little ones will love to help you out with it, and will likely volunteer to lick the spoon as well. The directions are simple and completely open to tweaking. All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. That’s it! Use it in one of the many ways I described above, or eat it straight from the bowl. (I won’t judge you!)
After sharing this recipe with people they usually ask what sizes to use. The answer – it doesn’t really matter. I’ve used one large package of pudding and one large Cool Whip, two small puddings and one small Cool Whip, one small pudding and one small Cool Whip, and virtually ever other combination you can imagine! It’s always good. More pudding in your proportion means more flavor and more density. But it’s always good.
As I said, tweaking is not only allowed, it’s encouraged. I’ve used vanilla pudding, French vanilla, and even chocolate. All delicious! I’ve also blended cream cheese in with the pudding portion of the recipe. Also tasty! You can add coloring if you need to and it still works- and tastes – fantastic.
One puddin’head use I really love this time of year is as a filling for ice cream sandwiches. Dollop or spread between two graham crackers, place them on a sheet and set them in the freezer. Once they’ve firmed up, you can transfer them to an airtight container, separating layers with wax paper. It’s a cool and tasty summertime treat! Get fancy and press sprinkles into the sides or dip half of the sandwich in melted chocolate. Whatever makes you happy!
So kick back, relax, and add some fluff to your day!
I can vouch for the delectability of Puddin’ Head, one of our favorite treats that we learned from Mandy. I can never resist just eating it straight out of the bowl. Another use for it is as a light dessert for parties, but dressed up to look fancy. I prefer chocolate, served in individual clear plastic cups with fresh berries, chocolate shavings, or crumbled (or whole) Oreos and a dollop of Cool Whip on top.
I used this recipe to make eclaires with and it was fantastic.
Pingback: The Sweet Science of Cool Treats | Not Just Cute
What a great idea! We will try it!
Can you do this with low fat milk?
Absolutely! In fact, I often use skim. Just be sure it’s instant pudding — I didn’t pay attention once and ended up with cook and serve. Didn’t go so well……
You than must have to keep this in the fridge…if it is cookies or on cupcakes ect…which I don’t always have room in there…is it okay for the kids to carry to school, it does not get runnier? Thanks pls e-mail me.
You than must have to keep this in the fridge…if it is cookies or on cupcakes ect…which I don’t always have room in there…is it okay for the kids to carry to school, it does not get runnier? Thanks pls e-mail me.
I emailed as well, but for those who may be wondering, I do usually keep these in the fridge. They can sit out on the counter during a party, but I doubt they would hold up well traveling to school for lunch. Perhaps inside a plastic cup to protect it, with an ice pack or something else in the lunch box to keep it cool. If it ‘s for a school party, they should be fine sitting out for an hour or two. They really don’t get too runny unless it’s a really hot day, but I just think they taste best chilled, and knowing there’s milk in it, I’m never fond of leaving them out very long. Hope that helps!
I found it best to put the icing in a plastic ziploc baggie to pipe on the cupcakes as needed. That way, my cupcakes can stay in a container on the counter and I keep the frosting in the frig and add when someone wants one – taking up much less precious refrigerator space!
Also, as far as kids taking them to school, maybe try freezing the cupcakes the day before and they will probably thaw out by lunchtime! 
how much cream cheese did you add to it?
You know, this is one of those recipes that I play around with all the time, and it’s always good! I’d start with about 3 oz of cream cheese and then go from there. It depends on how stiff you want it and how much cream cheese taste you like. Mmmm. Now I’m getting hungry! Enjoy!
This recipe is wonderful to frost an angel food cake too, and you can add berries right before serving…..YUM!!
I’ve made several versions of this myself, and like the author said, it’s always good
I’ve done the ice cream sandwiches as well and those are just delicious!
I use 2 pkgs of vanilla pudding or french vanilla, 2 cups of Cool Whip, 2 cups milk and 1 cup of sour cream to make a Boston Cream filling for a cake, but I love the simplicity of yours! Gonna try it out!
Mmmm, sour cream. Never thought of that! I’ll have to try it!
what size pudding mix and what size of cool whip? Please reply.
Really, it works with just about any combination. I usually use the larger box of pudding and the smaller (8oz) tub of Cool Whip. (Remember to use half of the milk called for on the pudding box.)
Our family has made the switch from cows milk to almond milk… Hoping it will work too! I assume it will, it’s been fine in all the other ways I’ve substituted it. I might just be using this to frost my birthday cake this weekend!
This is such a great idea! My favorite flavor pudding mix to use in desserts/trifles/etc is Cheesecake. I can’t wait to try it with this recipe. Thanks for sharing!
If you ever make a texas sheet cake (or we call it sour cream chocolate cake)…this is the BEST frosting for that….we also call it magic cake because it magically disappears….next time you make it you should frost it with this…it is very good
Mmm, yes! We use it as the preferential frosting for ALL cakes at our house! It’s particularly great with chocolate!
I use a similar thing as banana pudding base: 8 oz softened cream cheese, 1 pkg cheesecake pudding, 1 cup heavy cream and a tub of Cool Whip. NOM.
Layer graham crackers and puddin’ head 3x over, refrigerate 24 hours, top with chocolate frosting = eclairs … YUMMY!!!!
Next time you make this, use white chocolate instant pudding instead of vanilla, the extra creamy cool whip, and add a small jar of Kraft marshmallow cream, to create a berry trifle using a variety of fresh berries and cubed angel food cake.
I’m super excited to make this tomorrow! Gonna use cheesecake flavored pudding and put it on chocolate cupcakes!
Pingback: Friday Favorites | Iowa Girl Eats
anyone know how you can use Reddi-Wip instead of Cool Whip??? Pretty please? We don’t eat cool whip because of all the chemicals in it but Reddi-Wip or even real whipped cream with splenda would work. I’m just several mathematically challenged. Would squirting Reddi-wip into the equivalent size of empty tub of cool whip work? Hmmm…. If you want to see what I mean about cool whip look at this 12 day experiment for cool whip: EEEK!!! http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/
All of these ideas for pudding “frosting” are awesome!
Our “fancy” grocery store carries a cool-whip substitute called Tru-Whip (http://www.truwhip.com/index.php for info, including a store locator) that does not have all the chemicals. I haven’t tried it yet, but I would think it would work better than Reddi-Whip.
I made some recently with some whipping cream that had been whipped until thick with some powdered sugar and vanilla. I was tempted just to add the milk, cream, and pudding mix and whip it all, but chickened out. I assume it would work though. For the cautious though, it does work to whip each separately and then fold together.
Best idea ever!!!
I also make this yummy…and sometimes I mix some can pumpkin for another GREAT flavor. With very little guilt!
I just baked a chocolate cake so I could use this recipe as frosting! I can’t wait to try it!
how long will this keep? Can I freeze it or keep in fridge? Let me know! Thanks!
I’m making cupcakes with yellow cake mix and pumpkin mix. Going to frost with this!
From the mouth of a pregnant woman, this might be the most delicious thing I’ve even straight out of the bowl.
Pingback: Day 38 – Your New Favorite Frosting « 366 Days of Pinterest
How do you make it last long enough to go on a cake or cookies? I guess you dont have a recipe for will power do you?
What size pudding do you use for the one container of cool whip?
Sounds delicious! Thanks for sharing
I just made this frosting with vanilla pudding and cool whip. I thought it tasted good, but it tasted a lot like cool whip, lol ANd my husband is’nt to fond of the taste of it, so I added about a tablespoon on powder sugar and it taste very good. It’s in the fridge now, I’m hoping it gets a little thicker when it’s chilled… Thanks so much for the recipe
wow this is seriously brilliant! just one question though- how well does it pipe onto cupcakes? would you recommend chilling it in the fridge to thicken before piping or is it a good texture for piping right away?
thanks for sharing, can’t wait to use this!
It pipes on great! I usually then put them in the fridge to keep them from getting too soft when they’re not being served, but they are fine sitting out for the party as well. Like most frostings, if the bag sits in your hand too long, the frosting is heated and that can change the texture. I try to work quickly so my hands don’t melt the frosting in the process! Enjoy!
thank you so much!
Pingback: There is Pumpkin in This? « …so I did it myself
Chop up a butterfinger candy bar and add to this. Yummy.
I make the same thing to use in chocolate eclair cake, which is just graham crackers layered with the puddin’head filling, except I add some sour cream to it instead of cream cheese to give it a little tang. I never thought of using it as frosting. That is a great idea! And it really is good straight out of the bowl!
I use this to make banana pudding. One large box instant vanilla pudding, one container cool whip (med), bananas, vanilla wafers. Just layer pudding, bananas and wafers. My kids favorite. Thanks for the other ideas to use this for.
Would this work with sugar-free pudding?
When you pipe this pudding whipped topping on cupcakes, does it keep it’s shape or does it fall after a few mintues? Email me please!
Nevermind – i just read another comment anwsering my question! GREAT idea from one blogger to another!
I made this for my twin boys’ second birthday cupcakes. It was AHHH-MAZING!!!
Hi! I tried a similar recipe today (hadn’t found this one yet) and it said to mix the pudding mix and the milk in a bowl. So I figured, cold milk, no need to cook which seemed wierd. It tastes good but it’s fairly runny. A bit too much so I wasn’t able to frost the cake, but rather put some on each slice as I served it. Anyway, I don’t know if it’s a dumb question but, I’m guessing I was supposed to mix the pudding and milk while warming the milk so it actually thickens?
Did you just use half the amount of milk the pudding called for? Sorry to butt in, just thought that might’ve been your problem.
Make sure that you are using instant pudding (and yes, use half of the milk called for). If you use cook and serve, you will have to cook it until thick and then cool it fully before combining it with the Cool Whip. Hope that helps!
Can Lite Cool Whip be used or will it be too runny? I accidentally bought that.
Should be fine!
I made this like the original and added strawberries and topped a strawberry cake with it. DELICIOUS!
I make a similar icing with a box of pudding mix, 1 1/2 c. milk, 1 tsp. vanilla + 1 envelope Dream Whip.
Whip with electric beater until nice and fluffy.
I just made this with a 10 oz container of Truwhip and large box of Oreo instant pudding – delish!!
This is the first time I’ve used Truewhip instead of Coolwhip, although it’s expensive ($4.59 @ Shaws) it’s definitely worth it! It tastes great and without all the chemicals and HFCS.
Thanks for such an easy and versatile recipe!