Cool Whip Pudding Frosting for Cakes - Velvety Swirls

Instructions:

1. Sift the powdered sugar into a small bowl to remove any clumps.
2. Pour 1 cup cold whole milk into your chilled large mixing bowl.
3. Whisk the 3.4 oz instant pudding mix into the milk. Note: Use the hand mixer on low for about 2 minutes until it starts to thicken.
4. Add the sifted powdered sugar to the pudding mixture.
5. Beat on medium speed for 1 minute until the mixture is smooth and heavy.
6. Spoon the 8 oz thawed Cool Whip onto the top of the pudding base.
7. Fold the topping in manually using a rubber spatula. Note: Use a cut and turn motion to preserve the air bubbles.
8. Stop once no white streaks remain until the color is uniform and billowy.
9. Chill the frosting in the fridge for at least 15 minutes before piping.
10. Apply to completely cooled cakes until every surface is covered in velvety peaks.