Reviewed: Apr. 8, 2013

I made the large box of sugarfree instant chocolate pudding the day before and kept it in the fridge.. made it with 2 cups of milk. Very thick and creamy then on the day of the party I mixed it with 8 oz thawed coolwhip regular flavor and 8 oz regular cream cheese at room temp. This was for a birthday cake and I wanted it to taste as normal as possible without that terrible twang so many sugarless frostings have. I previously tried the sugarless chocolate can frosting ( horrible) and ended up cutting off the top of the cake and finding this recipe and refrosting the cake. I am Very happy with this recipe.

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Reviewer:

ecovington

Reviewed: Feb. 27, 2013

I made this for my husband who is diabetic yesterday. It was very yummy, so much so that I enjoyed a piece myself. It was the first time my husband has been able to lick the bowl in years! I tweeked it a little & it was totally SF. I used sf chocolate cake mix. For the frosting I used one box of SF vanilla instant pudding mix (small box), 1 1/4 cups of whole milk, regular cream cheese, & SF cool whip. This frosted the tops of TWO 9x13 cakes sufficiently. I had no problem with frosting consistency, I did not use a mixer. I also was making one for our club, they LOVED it. This will be the only SF frosting I will make in the future.

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Reviewer:

Paula

Reviewed: Feb. 24, 2013

okay, but not good or tasty, very bland flavorless. a waste of cream cheese!

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 9, 2012

I originally wanted to try this recipe because my uncle is a diabetic. Today I made a pumpkin cupcake with this frosting for a bday party and the kids loved it! I did make minor changes to keep the frosting consistency a little thicker and less fat. I used 8oz. Philadelphia Soft Cream Cheese 1/3 fat, 2% milk, Jello's sugar free vanilla pudding, and only 4 tbsp of canned whipped cream instead (Cool Whip has high fructose corn syrup so I didn't use that). It turned out surprisingly creamy without tasting cream cheesy at all and not at all salty but more sweet probably because I used the vanilla flavored pudding. It's IMPORTANT to CHILL the frosting after making it for at least 15-20 mins. so it BECOMES THICKER and LESS RUNNY. Using my ingredients per serving is 53 calories, 2.8 fat,

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Reviewer:

XineNYC

Reviewed: Oct. 30, 2012

My son-in-law is always doing his low carb diet thing, so in place of whipped topping, I whipped up 1 cup of heavy cream with 2 packets of Splenda and a dash of vanilla. Also cut back the milk to 1-1/2 cups so that it would hold its shape better. It was FABULOUS!! Perfect, light, silky and ethereal frosting. Put it on a black bean chocolate cake and my SIL was ecstatic!! Chocolate cake with chocolate frosting that actually works on a low carb diet (Note that it's not NO carb, but pretty darned low for a diet treat.) He wants my daughter to make it all the time for him now. Although it's not low calorie this way, it's perfect for diabetics as well as low carb dieters.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Oct. 4, 2012

I made this frosting today. I used the big box of sugar-free vanilla pudding and 1 3/4 cups of milk. I also used reduced fat cream cheese. It was thick and will go great on a cake! (especially red velvet. Yuuuuuuum!

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Reviewer:

Manda89

Reviewed: Sep. 21, 2012

Five stars for flavor; four stars because it's a little runny and hard to work with. I let the milk & pudding sit for about 5 minutes while I beat the cream cheese. I could have let the pudding thicken longer, but the recipe doesn't really say how long or how thick. With careful persistence, I did get the cake frosted. Then I put it into the refrigerator hoping the frosting would firm up a bit - which luckily it did.

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Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Sep. 9, 2012

When I made this I was trying to do it by memory and forgot to use milk and it turned out great. I used a sugar free cake mix and I used the Chocolate fudge sugar free jello pudding and the sugar free Cool whip so it was certainly sugar free. I added about 2 tablespoons of sour cream and about 2 tablespoons of splenda. I had many requests for the recipe. The consistancy was thick and creamy and would be a great consistancy for piping. With all of the flavor choices of sugar free pudding now the flavor combinations are endless. FYI Pillsbury now makes a sugar free cake mix in yellow and chocolate however the sugar free frosting in a can is discusting (but I dont like can frosting).

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Reviewer:

Kelly in MS

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

Reviewed: Jul. 17, 2012

My husband and I are both diabetics. I am always looking for good recipes that will give us the taste of being sinfully delicious without the sugar!! This frosting recipe is great! I followed someones advice on here and decreased the milk to 1 cup and used a large box of sugar free pudding. Also added the whipped topping in with a mixer instead of just folding it in. I happened to use the cream cheese pudding and it turned out great! Thanks to Chelsey for posting this recipe. Gives us diabetics something to have as a treat without all the unwanted sugar!

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Reviewer:

GRAYWOLF505

Reviewed: Jul. 4, 2012

Wow, what a great sugar-free frosting! (Especially after you've tried that nasty stuff in the can!) I used a large box of choc. pudding mix and 1 1/3 C milk. It didn't hold a swirl as much as I would've liked, so I think I'll use 1 1/2 C milk next time. But the taste is fantastic and it's so easy to make! I had leftovers, so I'm debating serving it as a mousse, or maybe freezing it to make sugar-free fudge pops. yum yum! Awesome recipe!

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