1 pkg pudding
1 c milk
1 tub cool whip
Whisk together pudding and milk. Gently fold in cool whip. Frost completely cooled cake--it even can be used between layers. Let set up in fridge for at least 15 minutes. If you use vanilla pudding, you can layer it in a 9x13 cake pan with graham crackers between the layers and top with melted chocolate glaze. Let it set up, and you have eclair cake. Use chocolate pudding, and you have mousse.
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