Tried this yesterday but I used ONE cup of coconut almond milk in the pudding so it was very thick. (Making instant pudding with almond milk tends not to set so I backed off on the amount to start.) After blending it with the cream cheese though it was very, very thick so I added a half cup more of almond milk before folding in the Cool Whip. I used sugar free Cool Whip, not lite/fat free and Neufchâtel cream cheese. I mixed a sugar free chocolate cake mix with 12 oz. of Diet Coke and baked as normal. DELICIOUS CUPCAKES! One note, this frosting is very much like whipped topping so it isn't a stiff frosting and must be kept regrigerated. So that the cupcakes didn't dry out, I placed them in a sealed Rubbermaid bin and put the frosting in a piping bag in the fridge. Whenever we wanted a cupcake we just quickly piped a little icing on just before eating.
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Tried this yesterday but I used ONE cup of coconut almond milk in the pudding so it was very...