1 pkg. (4 serving size) instant pudding
1/4 c. powdered sugar
1 c. cold milk
1 (8 oz.) container Cool Whip

Combine pudding mix, sugar and milk. Beat slowly with beater at low speed until well blended. Fold in whipped topping. Spread on cake at once. Makes enough to frost 2 (9 inch) layers. Store frosted cake in refrigerator.