Reviewed: Nov. 21, 2009

All I got was a runny mess. Had enough to try again and made sure to go exactly by what the recipe said and STILL ended up with another runny mess. Yes, I used instant vanilla pudding.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Nov. 1, 2009

This is a great versatile frosting. I used it on the coconut cream cake from this site and instead of using the vanilla pudding I used coconut cream pudding. It was excellent.

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PHATMOMMA1

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Reviewed: Oct. 18, 2009

next time I will use the pudding mix and heavy whipping cream only. I think that will give a better taste and keep the great texture.

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leshia

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Reviewed: Sep. 27, 2009

I use this frosting with pudding pies and as the filling for boston cream cake.

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nknepp

Cooking Level: Expert

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Reviewed: Sep. 9, 2009

Great texture, fantastic flavor, we use this a lot and people always ask for the recipe. I was thinking about trying it with chocolate pudding just to experiment. Make sure you follow the mixing order to the tee or you'll end up with gunk.It's good tasting gunk though!

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HURRIKEN

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Reviewed: Aug. 27, 2009

I wanted a light, not too sweet icing for some cupcakes. I followed this recipe exactly and got a mess that was way to runny for icing anything.

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cookinmama

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 6, 2009

Love it, but taste better without vanilla extract.

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junecleaver

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Reviewed: Aug. 2, 2009

This was allright. I like it, but don't see the point in making a recipe of it (it's just too basic IMHO). This didn't mimic "bavarian cream" at all (trust me, I've had the REAL stuff in both Germany / Austria). This is what it is - Cool-whip and pudding mixed together, nothing else. I would rather save the $'s spent on pudding mix and milk and just use whipped topping instead. I must admit though, this did pair nicely with the Jell-O poke cake recipe on this site (which is what I used it for). Oh, and if you DO decide to give this a try (and are watching your waistline also... lol), using fat-free, sugar free pudding / Cool-whip and fat-free milk makes no difference at all. Since I was cooking for a diabetic friend, I did, and no one (including him) could tell they were eating lighter :) Thanks for sharing your recipe, shirleyo!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 31, 2009

We really enjoyed this one. It is easy to make and great to eat! Thanks for sharing!

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H.E.

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Reviewed: Jul. 25, 2009

Very good I used it to frost the cream of coconut cake from this site and substituted 1/2 of the milk for the left over cream of coconut.

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LJ

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Reviewed: Jul. 20, 2009

Very tasty, but turned out more like pudding than frosting.

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GODDESSLAUGHS

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Reviewed: Jul. 20, 2009

I loved the taste but it didn't set up like an icing. Won't use it as an icing again but would still loved the taste!

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Kate

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Reviewed: Jul. 4, 2009

This is great because I like light frosting. I used fat free cool whip and it still came out fantastic.

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GPOSBORN

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Reviewed: Jul. 4, 2009

Delicious ! I had left home to get the ingredients, and came back to pull up the recipe, and the website wouldn't load for me all day ! But the fact that I had just glanced at the directions and remembered how to make it makes this recipe that much more incredible (so easy!). Delicious ! I used lite whipped cream. I doubled everything except the milk because I had a stacked White cake. Topped with strawberries and blueberries :)

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Ella

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Jul. 4, 2009

this is a great frosting i make it for all of my cakes now!

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angelmommy

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Reviewed: Jun. 30, 2009

I reduced the amount of cool whip, and piped it into the center of cupcakes for a fun little surprise (with a little more of a pudding consistency). Then, I made it according to the recipe to frost the tops of the cupcakes. Frosting is going to be soft (no surprise) but it piped well and tasted great! I also used chocolate pudding for half of my cupcakes.

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OJFinn

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 17, 2009

I used this on Root Beer Cake II and it worked well on it. I did use slightly less than the called for amount of milk, to make it a little more firm. I probably wouldn't use it on a "regular" cake, but it was good for this particular cake.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 13, 2009

This is not a favorite. It's easy to make and tastes ok. It's just too plain jane for me. You can automatically taste the Cool Whip. Tastes fine on its own though. Also, you might want to lessen some of the ingredients since mines came out like water even though I followed the ingredients and instructions step by step. Less milk would probably help. Sorry but only 2 stars for me.

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Katt

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Reviewed: Jun. 6, 2009

Yum! I used a ton of pumpkin pie spice-- holy amazing. It tastes great. Also added some shredded coconut and a tiny bit of agave syrup. Used sugar-free cool whip too. Awesome.

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