1 (3 oz.) box instant pudding filling (any flavor)
1 c. cold milk
1 (8 oz.) container Cool Whip

Combine pudding mix and milk in small bowl. Beat slowly with rotary beater or at lowest speed of electric beater, until well blended, about 1 minute. Fold in whipped topping. Makes about 4 cups or enough for two 9-inch layers. Store frosted cake in refrigerator.