Scale

1 box (3.4 oz) instant pudding mix (any flavor)

1 cup cold whole milk or almond milk

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

1 tsp vanilla extract (optional)

8 oz whipped topping or homemade whipped cream

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1. Whisk pudding mix with cold milk for 2 minutes until thick. Chill for 5 minutes.

2. Beat softened butter for 3–5 minutes until fluffy.

3. Slowly beat chilled pudding into the butter until smooth.

4. Add powdered sugar and vanilla extract, then beat until creamy.

5. Gently fold in whipped topping with a spatula.

6. Use immediately or refrigerate until needed.

Make sure pudding is fully chilled before mixing with butter.

Do not use cook-and-serve pudding.

Customize with flavors like chocolate, mint, or strawberry.

Store in the fridge for up to 4 days, or freeze up to 2 months.