Name: Oreo Cool Whip Frosting
Prep time: 10 min
Total time: 70 min
Ingredients: 5.1 ounces package of Instant Oreo Pudding (Family Size); 3 Tablespoons Powdered Sugar; 1/2 cup of Milk; 1 teaspoon Vanilla Extract; 2 tubs of Cool Whip (8 ounces each, thawed in the refrigerator); Optional: Oreo Cookies crumbled and sprinkled on as a topping

Picture this: a frosting so light, so fluffy, and packed with the irresistible flavors of Oreo cookies. We’re talking about the Oreo Cool Whip Frosting—a heavenly concoction that’s about to become your new go-to for all things cake and cupcakes. The best part? It’s incredibly easy to whip up (pun intended) and requires no cooking time at all!

Ingredients:

Prep Time: 10 minutes | Total Time: 1 hour & 10 minutes | Servings: 24 cupcakes

5.1 ounces package of Instant Oreo Pudding (Family Size)
3 Tablespoons Powdered Sugar
1/2 cup of Milk
1 teaspoon Vanilla Extract
2 tubs of Cool Whip (8 ounces each, thawed in the refrigerator)
Optional: Oreo Cookies crumbled and sprinkled on as a topping

1. In a large mixing bowl, combine the Oreo instant pudding, powdered sugar, vanilla extract and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, you will end up with a very thick mixture.

2. Next, beat in one tub of Cool Whip until it’s mostly incorporated. Repeat the same process with the second tub of Cool Whip, until well combined.

3. Your frosting should become stiffer as you beat it and stand up into peaks on the whisk attachment.

4. Once all the Cool Whip has been incorporated and the mixture is smooth, your Cool Whip Frosting is ready to use.

5. You can apply the frosting right away or store it in the refrigerator until you’re ready to use it. If you’re not using it immediately, be sure to cover it to prevent it from drying out. The longer the frosting is in the fridge, the better it will set up – I recommend chilling for 1 hour at least if you are piping. Sprinkle on crushed Oreos on top of your cake or cupcakes for added garnish and flavor!

*Important Notes: I recommend only using the brand name Cool Whip. I have tried generic brands of cool whip before and they just don’t work as well. ALSO, be sure the cool whip is not at all frozen. It must be fully thawed or when you go to whip the ingredients together, the consistency will be wrong and won’t stiffen up properly.

Storage and Reheating Instructions

The Oreo Cool Whip Frosting can be stored in an air tight container in the refrigerator for up to 5 days. Freezing is not recommended due to texture changes upon thawing.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

You can absolutely make this frosting a day ahead of time. Just make sure to wrap the bowl securely and store in the refrigerator overnight. You can use it right away but I found it very easy to work with cold as well. I would wait to pipe or frost your cupcakes/cake until the day you plan to serve them.

Substitutions & Variations

Flavor Twist: Experiment with different instant pudding flavors for a variety of tastes.
Extra Crunch: Mix crushed Oreos into the frosting for a surprise texture.

Helpful Cooking Notes

Be sure the cool whip is not at all frozen. It must be fully thawed or when you go to whip the ingredients together, the consistency will be wrong and won’t stiffen up properly.
I recommend only using the brand name Cool Whip. I have tried generic brands of cool whip before and they just don’t work as well.
The frosting will hold its shape once it’s been piped if sitting out at room temperature for a party or gathering. It is stabilized and won’t melt.

Try Some of our Other Favorite Frosting Recipes

Oreo Cool Whip Frosting

2 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Chill Time 1

Total Time 1 10

Servings cupcakes

Calories 82 kcal

Oreo Cool Whip Frosting is a no-cook, easy-to-make delight that is perfect for cupcakes and cakes. A perfect sweet treat every time.

INGREDIENTS

5.1 ounces package of Instant Oreo Pudding, Family Size
3 Tablespoons Powdered Sugar
1/2 cup of Milk
1 teaspoon Vanilla Extract
2 tubs of Cool Whip, 8 ounces each, thawed in the refrigerator
Optional: Oreo Cookies crumbled and sprinkled on as a topping

INSTRUCTIONS

In a large mixing bowl, combine the Oreo instant pudding, powdered sugar, vanilla extract and milk using a handheld or standing mixer. Beat on medium high for about a minute and a half, you will end up with a very thick mixture.
Next, beat in one tub of Cool Whip until it’s mostly incorporated. Repeat the same process with the second tub of Cool Whip, until well combined.
Your frosting should become stiffer as you beat it and stand up into peaks on the whisk attachment.
Once all the Cool Whip has been incorporated and the mixture is smooth, your Cool Whip Frosting is ready to use.
You can apply the frosting right away or store it in the refrigerator until you’re ready to use it. If you’re not using it immediately, be sure to cover it to prevent it from drying out. The longer the frosting is in the fridge, the better it will set up – I recommend chilling for 1 hour at least if you are piping.
Sprinkle on crushed Oreos on top of your cake or cupcakes for added garnish and flavor!
*Important Notes: I recommend only using the brand name Cool Whip. I have tried generic brands of cool whip before and they just don’t work as well. ALSO, be sure the cool whip is not at all frozen. It must be fully thawed or when you go to whip the ingredients together, the consistency will be wrong and won’t stiffen up properly.

NOTES

Storage and Reheating Instructions:

The Oreo Cool Whip Frosting can be stored in an air tight container in the refrigerator for up to 5 days. Freezing is not recommended due to texture changes upon thawing.