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36 servings, 1 iced cupcake (54 g) each
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Prepare using Jell-O Vanilla Instant Pudding.
Use half of the icing (2-1/4 cups) to ice a 2-layer (9-inch) cake or a 13x9-inch cake.
Iced cupcakes or cake can be made ahead and stored in refrigerator up to 2 days.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved this recipe! Took no time at all to make and it is light and refreshing! A great recipe if you aren't looking for a heavy icing....and very easy to work with too!
My grandkids like this icing better than conventional icing and so do the adults
This is the only icing that we use! We don't even add the icing sugar - it really doesn't need it. We also use fresh cream instead of the cool whip, all in all, a more sugar free icing! It's perfect!