Fluffy pudding frosting

24 cupcakes

Ingredients

Quantity Ingredient
1 cup Cold milk
1 pack 4 serving size - Jell-O Instant Pudding - any flavor**
3½ cup 8 oz. container - COOL WHIP Whipped Topping, thawed**
24 eaches Plain cupcakes**
Candy decorations, if you wish**
**PERSONAL NOTE from Ursula R. Taylor - for diabetic use - substitute SF Jell-o and use your own SF whipped topping, SF Cupcakes and for decorations use SF candies.

Directions

SOURCE: Jell-O Kids' Cooking Fun cookbook, copyright 1991 Kraft General Foods, Inc. ISBN #0-88176-654-2, Library of Congress Catalog Car #91-61024.

Cool Whip and Jell-o are trademarks of Kraft General Foods, Inc., Glenview, IL 60025. Formatted into MM by URsula R. Taylor.

1. Pour 1 cup cold milk into bowl. Add pudding mix.

2. Beat with wire whisk until well blended, about 2 minutes.

3. Stir whipped topping into pudding very gently with rubber scraper until mixture is all the same color.

4. Place about a spoonful of frosting on each cupcake. Spread frosting around top of cupcake with the back of the teaspoon. Sprinkle with candy decorations, if you wish. Put cupcakes into refrigerator to chill until serving time. Store any leftover cupcakes in the refrigerator.

Frosts 24 cupcakes.

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