a cloud made of vanilla. I’ve used it on chocolate cake, vanilla cupcakes, even as a dip for strawberries.

**INSTRUCTIONS:**
1. In a medium bowl, whisk together the pudding mix and cold milk until it starts to thicken, about 2 minutes.
2. Stir in the vanilla extract.
3. Gently fold in the Cool Whip until the mixture is smooth and fluffy. Don’t overmix—just until everything is combined and airy.
4. Use immediately to frost your cake or cupcakes, or refrigerate for 10–15 minutes if you want it a bit firmer for piping.
This frosts a 9×13 cake generously or about 24 cupcakes. It stays soft and creamy even after chilling, and honestly, it makes any dessert feel a little more special without any of the fuss.
Would you use this on chocolate cake or vanilla?