2 Cups Cold Milk, (Not Skim, 2% OK)
2 Small Pkgs. Jell-O White Chocolate Pudding
4 Envelopes Knox Gelatin
1/2 Cup Powdered Sugar
1 Lg. (16oz.) Tub Cool Whip

Sprinkle gelatin over 1/2 cup of the milk. Heat until until warm enough to dissolve and set aside to cool until room temperature.

Put pudding and sugar into large bowl and blend. Add 1 1/2 cold milk and whisk or beat for 2 minutes. Add cooled gelatin and whisk until smooth. Add about 1 cup of the Cool Whip and whisk in. Then fold in the rest of the Cool Whip, until blended (about 5 cups).

This frosting is great to fill dark chocolate cake layers, apple sauce cake, or even on banana pudding. Keep refrigerated.

Submitted by: Dave Beck