Using pudding mix in cool whip is a quick and easy way to take a store-bought dessert topping to the next level. By adding just a couple extra ingredients, you can transform cool whip into chocolate, vanilla, or any other flavored mousse, parfait, or pie filling. This simple kitchen hack gives you delicious homemade results without a ton of effort.
The Short Answer
Yes, you can absolutely put pudding mix into cool whip! All it takes is a box of dry instant pudding mix and a tub of thawed cool whip. Simply use a whisk or electric mixer to blend the ingredients together until smooth and creamy. The pudding mix dissolves into the cool whip, adding flavor and thickness to create a lush, pudding-like whipped topping or dessert filling. It’s an easy way to dress up cakes, pies, parfaits, and more.
How To Make Pudding With Cool Whip
Making an instant pudding-cool whip concoction is straightforward and simple:
- Make sure your cool whip is thawed and fluffy. Keep refrigerated until ready to use.
- Choose your favorite flavor of instant pudding mix. Most classic flavors like chocolate, vanilla, and pistachio work well.
- In a large bowl, use a whisk or electric mixer to blend the dry pudding mix into the cool whip. Mix on medium speed until thoroughly combined.
- Add about 1⁄2 cup of milk to reach a mousse-like consistency. You can also use another liquid like milk alternatives or fruit juice.
- Beat the ingredients together until the mixture is smooth, creamy, and thickened. This takes 1-2 minutes of mixing.
- Use the pudding cool whip right away as a topping, dip, or filling. Or refrigerate until chilled and set before using, at least an hour.
The standard ratio is one 3.4 oz box of instant pudding mix to one 8 ounce tub of thawed cool whip. But you can adjust the amounts to your liking, using more or less pudding mix to change the flavor and thickness.
Tips for Making Cool Whip Pudding
Here are some tips to help you achieve the perfect fluffy, smooth pudding cool whip every time:
- Let cool whip thaw completely – Make sure your cool whip is nice and fluffy before adding the pudding. Thaw refrigerated tubs overnight before using.
- Use electric mixer – A handheld electric mixer makes blending the ingredients together fast and smooth.
- Add liquid gradually – Pour in milk or juice a little at a time instead of all at once. This prevents the mixture from getting too thin.
- Don’t overmix – Once the ingredients come together, stop mixing. Overbeating can cause the cool whip to thin out.
- Chill before serving – Let the finished dessert chill for at least an hour to set. This helps it hold its shape when scooping or piping.
- Store airtight – For leftovers, transfer to an airtight container. Keeps in the fridge for up to 5 days.
Pudding Flavor Ideas
You can get creative with pudding and cool whip combinations. Popular pudding flavors to mix in include:
- Chocolate
- Vanilla
- Banana cream
- Pistachio
- Lemon
- Cheesecake
- Coconut cream
- Butterscotch
- Cookies and cream
You can also use sugar-free or fat-free pudding options to lighten the dessert up. For extra flavor, mix in extracts like almond, coconut, or vanilla. The possibilities are endless!
Dessert Ideas
Flavored cool whip pudding has so many delicious uses. Here are some ideas for how to serve it:
- Topping for cakes, cupcakes or brownies
- Filling for cream puffs or whoopie pies
- Layer in trifles or parfaits
- Swirl into cheesecakes or mousse
- Sandwich cookies
- Stuffed into crepes or waffles
- Dip for fresh fruit
- Frosting for cakes
You can use the cool whip pudding as-is straight from the bowl. Or transfer it into a piping bag to pipe pretty swirls and dollops onto your desserts. Let your creativity guide you – it’s a versatile topping that can elevate so many sweet treats!
Savory Uses
Believe it or not, flavored cool whip pudding also shines in savory dishes! Try these unexpected ways to use it:
- Shrimp cocktail dip
- Turkey or ham sandwich spread
- Mixture for chicken or tuna salad
- Sour cream substitute in dips
- Topping for shepherd’s pie
- Blanket for casseroles or gratins
- Filling for savory hand pies or pastries
For a savory take, opt for pudding flavors like pistachio, banana, or vanilla. The creamy base works great in place of sour cream, mayo, or cream cheese in dips, sandwiches, and bakes.
Troubleshooting
While mixing up pudding and cool whip is typically easy, here are some quick troubleshooting tips:
Pudding Too Thin
If your pudding mixture seems thin or runny, try adding more dry pudding mix a tablespoon at a time until it reaches the desired consistency. Letting it chill for 1-2 hours can also help it set up.
Pudding Too Thick
For a thinner pudding, stir in additional milk, juice, or water incrementally until smooth and creamy. You can also use one fewer box of pudding mix next time.
Whip Melted
Be sure your cool whip is thoroughly thawed and fluffy before using. If it melted during thawing, try whipping it with a mixer until light and foamy again before adding the pudding mix.
Pudding Never Set
Undermixing, using warm ingredients, or failing to chill can prevent the pudding from setting properly. Be sure to beat until thickened then refrigerate for at least an hour before serving.
Watery Layer on Top
This separation happens if the pudding was overmixed. Gently stir to recombine the layers. Chilling for an hour should also help it come together uniformly.
Frequently Asked Questions
Can you freeze pudding made with cool whip?
Yes, pudding made with cool whip can be frozen for longer term storage. Simply transfer the mixture to a freezer-safe container, smoothing the top and making sure there is headspace to allow for expansion. Cover tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
How long does cool whip pudding last?
Properly stored in an airtight container in the refrigerator, cool whip pudding lasts 3-5 days. You can double this shelf life by storing it in the freezer instead. Frozen, it will keep for 2-3 months.
Is it better to use thawed or frozen cool whip?
For the best results, always use cool whip that has been thawed completely and whipped back into a fluffy texture. Frozen cool whip tends to get watery when thawed, which can lead to issues with the finished pudding texture.
Can you use fat free cool whip?
Yes, you can make pudding with fat-free or reduced fat cool whip options. The pudding may turn out slightly more dense and gelatinous. But the recipe will work just fine. You may want to use a little extra liquid to thin it out.
What can you use instead of cool whip?
In place of cool whip, you can use thawed whipped cream or freshly whipped cream. Full fat Greek yogurt can also work as a substitute. The texture may vary slightly depending on the substitution used.
Can I use gelatin instead of pudding?
For a lighter or dairy-free pudding, you can use unflavored gelatin instead of cooked pudding. Mix 1 envelope gelatin with the cool whip as directed on the package. Allow it to fully set in the fridge before using in recipes.
Conclusion
Putting pudding mix into cool whip takes an everyday topping to spectacular new heights. With just a couple extra ingredients and a minute or two of mixing, you can transform cool whip into a lush, flavorful whipped pudding perfect for cakes, fruit, waffles, and much more. Whether you’re prepping a quick dessert or whipping up a fancy dish from scratch, this handy hack is sure to level up all your recipes. So grab a box of pudding mix, a tub of cool whip from the fridge, and start whipping up some easy, elegant sweets.
