Ingredients

1 1/2 C. cold milk
1 envelope dry whipped topping
4-serving size gelatin instant
Pudding and pie filling, any flavor

Cooking Instructions

Pour milk into a deep narrow-bottom mixer bowl. Add whipped topping mix and pudding mix. Beat at low speed with electric mixer until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, for 4 to 6 minutes. Makes about 3 C. or enough to frost top and sides of a two layer or a 13×9-inch cake. Store frosted cake in refrigerator.
 
 
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