- 1 cup milk
- 1 small box instant vanilla pudding*
- 8 ounces cream cheese, softened
- 1 (12 ounce) container Cool Whip, thawed
- Combine milk and pudding; set aside.
- Whip together cream cheese and Cool Whip.
- Whip in pudding.
- Refrigerate until cake cools.
- Frost the cake!
* Use any flavor instant pudding desired.