Creamy, fluffy, and colorful! This easy pudding frosting is loaded with Cool Whip, vanilla flavor, and crunchy M&Ms—perfect for topping cakes, cupcakes, or even as a fun dip.
Servings & Timing
Prep Time: 10 minutes
Chill Time (optional): 10–15 minutes
Total Time: 20–25 minutes
Yield: Enough to frost 12 cupcakes or a 9×13-inch cake
Dietary Tags: Kid-Friendly, Quick, No-Bake Dessert
📝 Ingredients
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1 package (3.4 oz) instant vanilla pudding mix (instant only, not cook-and-serve)
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2 cups milk (whole or 2% recommended)
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1 container (8 oz) Cool Whip, thawed
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1 cup M&Ms (plus extra for topping)
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1 teaspoon vanilla extract
🔪 Instructions
Step 1: Make the Pudding Base
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In a large bowl, whisk together the instant pudding mix and milk for about 2 minutes until it thickens.
Step 2: Fold in Cool Whip
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Gently fold in the thawed Cool Whip until smooth and fluffy.
Step 3: Add M&Ms
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Stir in 1 cup of M&Ms. Save a few for garnishing the top!
Step 4: Frost & Serve
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Use immediately to frost cupcakes, cake, or cookies.
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Optionally, chill the frosting for 10–15 minutes for a slightly firmer texture.
💡 Notes & Tips
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Milk matters: Whole milk makes the creamiest frosting, but 2% works well too. Skim milk may make it too thin.
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Colorful fun: Use seasonal or mini M&Ms to match your event or theme.
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Make it lighter: Use sugar-free pudding mix and fat-free Cool Whip to cut WW points.
📸 Step-by-Step Guide
(Suggested photo ideas: mixing pudding → folding in Cool Whip → adding M&Ms → frosting cupcakes → final topped cupcakes)
Pro Tip: Frost right before serving to keep the M&Ms crunchy!
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Pudding mix: Creates a stable, creamy frosting base.
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Milk & Cool Whip: Light, fluffy texture without butter or powdered sugar.
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M&Ms: Crunch and color—kid-approved!
Substitutions:
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Light or fat-free Cool Whip and sugar-free pudding can reduce WW points.
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Mini chocolate chips can be swapped for M&Ms if preferred.
🎨 Flavor Variations & Serving Ideas
Flavor Add-Ins:
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Mix in crushed Oreos or sprinkles instead of M&Ms for variety.
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Add ½ teaspoon almond extract for a different flavor note.
Serving Suggestions:
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Frost cakes, cupcakes, or cookies.
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Serve as a fruit dip or a dip for graham crackers or pretzels.
🧊 Storage & Make-Ahead
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Storage: Refrigerate any leftover frosting in an airtight container for up to 3 days.
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Freezing: Not recommended—texture will change upon thawing.
🔎 Nutrition & WW Points (per serving estimate)**
Calories: ~160 kcal per frosted cupcake (assuming 12 cupcakes)
WW Points (per frosted cupcake using regular ingredients):
➡️ 7 Points
Lightened version (using sugar-free pudding, fat-free Cool Whip, and reduced M&Ms):
➡️ 4 Points
WW Points can vary depending on ingredient brands and amounts. For best accuracy, enter your specific ingredients into the WW app.
Allergens: Milk, Soy, Peanuts (if using peanut M&Ms), Wheat (if cross-contamination occurs with some M&Ms varieties)
❓ Frequently Asked Questions
Q: Can I make this frosting ahead of time?
A: Yes, but add the M&Ms just before using to keep them from getting soft.
Q: Can I use almond or oat milk?
A: Plant-based milks usually don’t set instant pudding as well. Stick with dairy milk or test with higher-protein plant milks.
Q: Can I use other candy instead of M&Ms?
A: Absolutely—try mini Reese’s Pieces, chocolate chips, or sprinkles.
📝 The Story Behind the Recipe
This frosting was born out of a need for a quick, no-fuss treat that would excite both kids and adults at a birthday party. It’s now my go-to for when I want a light, fluffy frosting with a fun, colorful twist—and it’s easy to lighten up for those following WW!
🗨️ Let’s Chat!
Did you try this frosting? What fun candies or variations did you add? Share in the comments or tag me—I’d love to see your creations!