Ingredients

Instructions

  1. Pour the half and half in a medium-size bowl.
  2. Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
  3. Gently stir in the Cool Whip topping.
  4. Spread on cake at once.
  5. Store any left over cake in refrigerator.
  6. **NOTE** the frosting on the cake is best eaten the same day.