Ingredients
- 1 (4 ounce) package jell-o chocolate instant pudding
- 1 cup cold milk
- 1/4 cup powdered sugar
- 1 (8 ounce) container cool whip topping, thawed
Recipe
- 1 beat pudding mix, milk and sugar in large bowl with whisk 2 minute stir in cool whip.
- 2 spread onto cupcakes or cake immediately or store frosting covered in refrigerator up to 24 hours.
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