Monday, January 20, 2014

Chocolate Pudding Frosting

Oh-my-goodness, y'all! This frosting is RIDICULOUS!

(And by ridiculous, I mean good!)

It's so simple, and so yummy! 

Ingredients needed:

- 1 (5.9oz) box of Instant Chocolate Pudding
- 1 (16oz) container of whipped topping
- milk

1.) In a large bowl, mix pudding packet with HALF of the milk called for on the package directions. Whisk until pudding mixture is thick (about 2 minutes).

2.) Fold in 1/2 of the whipped topping.

I ended up using about 3/4 of the whipped topping. Just eyeball it....tasting it works well too!

3. Refrigerate your frosting for at least an hour. This should give you time to bake and cool your cake or cupcakes.

I whipped up my favorite chocolate cake (I'll share this recipe on a different post!) and slathered a good amount between my cake layers, then frosted the entire cake!

I must say this is, by far, not one of my prettiest cakes! It is great for a quick and yummy weeknight dessert though!

I had NO complaints on the appearance, only compliments of how absolutely wonderful it tasted!

Please make sure you keep it in the refrigerator when not serving it. With the milk and the whipped topping, this is important!

You can use any flavor pudding and I'm sure it will turn out just as amazing!

I will definitely be making this with vanilla and banana pudding! The possibilities are endless! 


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