I’ve used just the Cool Whip and the pudding before. Between the stabilizers in the pudding and the stabilizers in the Cool Whip, it survives overnight in the fridge fairly well. But I’m curious to see how this works with the added sugar and milk.
From a box sold in Columbiaville, Michigan.
1 pkg. instant pudding
1/4 c. confectioner’s sugar
1 c. cold milk
Combine for 1 minute. Wait 5 minutes.
Fold in 1 8-oz. Cool Whip.
Spread at once.