Cool Whip and Pudding Frosting

1 container (3.4 oz) of instant vanilla pudding mix
Powdered sugar, 2 tablespoons
one and a half cups of cream
1-tsp. vanilla essence
8-ounce bottle Defrosted Cool Whip
How to Whip and Frost Pudding Like a Pro
In a large bowl, whisk together the milk, powdered sugar, instant vanilla pudding mix, and vanilla essence. Beat the ingredients for approximately 2 minutes at medium-high speed with an electric mixer until the mixture is creamy and smooth.
Stir in the thawed Cool Whip once the pudding mixture has been thoroughly mixed. Add the Cool Whip to the pudding mixture and beat on medium speed until combined, making a light and airy frosting.
You may now utilize your icing! Serve it as a dip for fruit or generously spread it on cupcakes or cakes. Place the frosting in a sealed jar and store it in the fridge until you're ready to savor it.
Due to the Cool Whip content, make sure to refrigerate any leftover sweets adorned with this combination.
There are a lot of desserts that can benefit from our Cool Whip and Pudding Frosting's adaptability. To add a delectably creamy topping to cakes, cupcakes, or brownies, spread it on top.
Use your imagination and dip some fresh fruit, such pineapple pieces, bananas, or strawberries. Nothing beats the tempting mix of luscious fruit with rich frosting.
Before serving, garnish the frosting with chopped nuts, colored sprinkles, or chocolate shavings for an additional unique touch.

Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally. 

Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.

In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.