Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Smooth 'n' Creamy Frosting




Source of Recipe


Internet


List of Ingredients




1 package (4-serving size) in- stant vanilla pudding and pie filling (or any other flavor)
1/4 cup confectioners' sugar
1 cup cold milk
1 8-ounce container non-dairy whipped topping, thawed



Recipe



Combine pudding mix, sugar and milk in small bowl.

Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute.

Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers.

Note: Frosted cake should be refrigerated. For a firmer frosting, let mixture stand 5 minutes before folding in whipped topping.