🍦 Cool Whip and Pudding Frosting 🍰
Ingredients
Base Frosting
1 (3.4 oz) box instant cheesecake-flavored pudding mix (for a tangy twist)
¾ cup cold coconut milk (or whole milk for richness)
1 tsp clear vanilla extract (for a pure, uncolored finish)
1 (8 oz) tub extra-creamy whipped topping, thawed (or coconut whipped cream for dairy-free)
2 tbsp powdered erythritol (optional, for reduced sugar)
Flavor Boosters
1 tbsp freeze-dried raspberry powder (for a vibrant pink hue and tartness)
2 tsp lavender extract (for floral elegance)
¼ cup toasted coconut flakes (folded in for texture)
Instructions
Whip the Pudding Base:
In a chilled bowl, whisk pudding mix and coconut milk for 90 seconds until thick. Add vanilla and erythritol (if using).
Let stand for 5 minutes to set.
Fold with Care:
Gently fold in whipped topping 1/3 at a time with a spatula. Avoid overmixing to preserve volume.
Add your chosen flavor booster (e.g., raspberry powder for a ombré effect).
Chill & Set:
Refrigerate for 20 minutes to firm up. For piping, transfer to a pastry bag and chill another 10 minutes.
Serve Creatively:
Spread over chilled lemon bars, pipe onto mini pavlovas, or layer with fresh mango slices for a parfait.