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.

Table of Contents

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

  • 1 package (3.4 oz) instant vanilla pudding mix (instant only, not cook-and-serve)

  • 2 cups milk (whole or 2% recommended)

  • 1 container (8 oz) Cool Whip, thawed

  • 1 cup M&Ms (plus extra for topping)

  • 1 teaspoon vanilla extract

🔪 Instructions

Step 1: Make the Pudding Base

  • 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

  • Gently fold in the thawed Cool Whip until smooth and fluffy.

Step 3: Add M&Ms

  • Stir in 1 cup of M&Ms. Save a few for garnishing the top!

Step 4: Frost & Serve

  • Use immediately to frost cupcakes, cake, or cookies.

  • Optionally, chill the frosting for 10–15 minutes for a slightly firmer texture.

💡 Notes & Tips

  • Milk matters: Whole milk makes the creamiest frosting, but 2% works well too. Skim milk may make it too thin.

  • Colorful fun: Use seasonal or mini M&Ms to match your event or theme.

  • 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?

  • Pudding mix: Creates a stable, creamy frosting base.

  • Milk & Cool Whip: Light, fluffy texture without butter or powdered sugar.

  • M&Ms: Crunch and color—kid-approved!

Substitutions:

  • Light or fat-free Cool Whip and sugar-free pudding can reduce WW points.

  • Mini chocolate chips can be swapped for M&Ms if preferred.

🎨 Flavor Variations & Serving Ideas

Flavor Add-Ins:

  • Mix in crushed Oreos or sprinkles instead of M&Ms for variety.

  • Add ½ teaspoon almond extract for a different flavor note.

Serving Suggestions:

  • Frost cakes, cupcakes, or cookies.

  • Serve as a fruit dip or a dip for graham crackers or pretzels.

🧊 Storage & Make-Ahead

  • Storage: Refrigerate any leftover frosting in an airtight container for up to 3 days.

  • 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!

By Admin

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