1 (4 serving) pkg. Jello vanilla instant pudding (may use any other flavor)
1/4 c. confectioners' sugar
1 c. cold milk
1 (8 oz.) container Cool Whip non-dairy topping, thawed

Combine pudding mix, sugar and milk in small bowl. Beat slowly at lowest speed or with rotary beater until well blended, 1 minute. Fold in whipped topping and spread on cake. Makes 4 cups, enough for two 9-inch layers or 9x13 inch cake.

NOTE: Refrigerate cake and for firmer frosting let mixture stand 5 minutes before folding in Cool Whip.

For low calorie, may substitute "lite" Cool Whip and sugar-free Jello pudding.