One day, while prepping cupcakes for our neighborhood block party, I was determined to bring something easy but unforgettable. I had already committed to dessert, but the thought of turning on the oven again during a heatwave was a no-go. I needed something creamy, playful, and fun that wouldn’t just sit quietly on the dessert table but command attention.

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That’s when I remembered a tub of Cool Whip sitting in my freezer and a half-used jar of peanut butter in the pantry. My mind wandered to my youngest son, who insists on dipping his mini Reese’s into whipped cream (don’t ask, it’s a phase), and I thought—why not swirl it all into a frosting?

So I pulled together some pudding mix, milk, peanut butter, and Cool Whip, and something magical happened. A light, creamy frosting with ribbons of rich peanut butter and the tiniest hint of candy-bar nostalgia. It was cool, fluffy, and totally addictive.

I spread it over brownies the first time, then cupcakes the next, and now I’ve even spooned it onto graham crackers for a midnight treat.

Short Description

A light, fluffy, and irresistibly rich frosting swirled with creamy peanut butter and chocolate pudding, perfect for cupcakes, brownies, or any no-fuss dessert.

Key Ingredients

1 (3.9 oz) box instant chocolate pudding mix
1 cup cold milk (whole milk for best texture)
1 (8 oz) tub Cool Whip, thawed
½ cup creamy peanut butter (Jif or Skippy work beautifully)
Optional: Chopped mini Reese’s cups for topping

Tools Needed

Medium mixing bowl
Whisk
Microwave-safe bowl
Rubber spatula
Butter knife or offset spatula

Cooking Instructions

Step 1: Mix the Pudding
In a medium bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes. It should become thick and creamy. Let it sit for 1–2 minutes to fully set.

Step 2: Fold in Cool Whip
Using a rubber spatula, gently fold the Cool Whip into the pudding. Do this slowly to maintain that fluffy texture, it should be smooth and airy.

Step 3: Soften the Peanut Butter
Place the peanut butter in a microwave-safe bowl and heat it for 15–20 seconds. It should be pourable but not boiling. Stir gently to even out the texture.

Step 4: Swirl It In
Drizzle the softened peanut butter over the pudding-Cool Whip mixture. Using a butter knife or spatula, swirl it in with a few gentle turns. Don’t overmix, you want to see ribbons, not blend it completely.

Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to spread or pipe.

Step 6: Top & Serve
Use it to frost cupcakes, brownies, cookies, or even as a sweet dip for fruit or graham crackers. Sprinkle chopped mini Reese’s on top if desired.

Why You’ll Love This Recipe

Flavor Combo Heaven: Chocolate, peanut butter, and whipped cream? It’s the holy trinity of desserts.

No-Bake Bliss: Perfect for hot days or quick prep—no oven required.

Light and Airy Texture: Thanks to the Cool Whip, every bite feels like a sweet cloud.

Crowd-Pleaser: Adults and kids alike fall for it—fast.

Customizable: Use it as frosting, dip, or even mousse cups. Dress it up or down.

Mistakes to Avoid & Solutions

Overmixing the Swirl
Problem: The peanut butter disappears into the mix.
Solution: Use a light hand and only 2–3 swirls with a butter knife for visible ribbons.

Using Warm Cool Whip
Problem: The frosting turns soupy.
Solution: Make sure your Cool Whip is thawed in the fridge, not on the counter.

Cold Peanut Butter Doesn’t Swirl
Problem: It clumps instead of swirling.
Solution: Always warm it slightly to pourable consistency, about 15–20 seconds.

Using Too Much Milk
Problem: The pudding doesn’t set properly.
Solution: Stick to the 1 cup—don’t eyeball it.

Skipping the Chill Time
Problem: The frosting is too soft to spread.
Solution: Chill for at least 30 minutes. For piping, even longer is better.

Serving and Pairing Suggestions

Spoon it on top of chocolate cupcakes, brownie bites, or sugar cookies.

Serve as a dip with strawberries, pretzels, or animal crackers.

Create mini dessert cups with layers of crushed Oreos, this frosting, and whipped topping.

Pairs perfectly with an iced coffee, peanut butter milkshake, or a tall glass of cold almond milk.

Use it as a filling for sandwich cookies or a layer in icebox cakes.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days. Stir gently before using again.

Freezer: Freeze in a sealed container for up to 1 month. Thaw in the fridge overnight.

Don’t Microwave: Avoid reheating—it’ll break the emulsion and ruin the fluffiness.

FAQs

1. Can I make this frosting ahead of time?
Yes, up to 3 days in advance. Just store it in an airtight container in the fridge and give it a gentle stir before using.

2. Can I use crunchy peanut butter?
You can, but it won’t swirl as easily and may affect the smooth texture. If you prefer a crunch, add chopped peanuts on top instead.

3. Is it possible to use homemade whipped cream instead of Cool Whip?
Yes, but the frosting may not hold its shape as long. If you go that route, make sure your whipped cream is stabilized with a bit of cornstarch or gelatin.

4. Can I make this sugar-free?
Absolutely—use sugar-free pudding mix and a low-sugar peanut butter. Cool Whip also has a sugar-free version.

5. What’s the best way to swirl in the peanut butter?
Pour in thin ribbons and swirl gently with a butter knife or chopstick. Don’t overdo it—3–4 swipes is enough.

Tips & Tricks

For a super thick frosting, reduce milk to ¾ cup.

Want a mousse-like dessert? Pipe the chilled frosting into cups and top with crushed Oreos.

Use a piping bag for cupcakes to get a bakery-style swirl.

Add a pinch of sea salt on top to enhance the peanut butter-chocolate combo.

Fold in mini chocolate chips for added texture and crunch.

Recipe Variations

1. Nutella Swirl Version
Swap peanut butter for Nutella. Warm slightly and swirl into the mix as instructed. Adds a creamy hazelnut twist.

2. Cookies and Cream Edition
Use instant white chocolate pudding and stir in crushed Oreo pieces before folding in the Cool Whip. Omit the peanut butter for a full cookies-and-cream vibe.

3. Mocha Swirl
Replace chocolate pudding with mocha pudding and swirl in 2 tbsp espresso-flavored almond butter. Adds a sophisticated, coffeehouse-style depth.

4. Peanut Butter Banana Frosting
Use banana cream pudding instead of chocolate. Swirl in peanut butter and top with banana slices or freeze-dried banana chips.

5. Kid-Party Funfetti
Use vanilla pudding and fold in rainbow sprinkles. Skip the peanut butter and top with colorful candies for a party-perfect treat.

Final Thoughts

This recipe one of those rare wins that doesn’t demand perfection. Even when you’re rushing between dinner and bedtime routines, this frosting comes together like a charm. It doesn’t judge your measuring skills or how well you swirled the peanut butter. It just tastes amazing every time. I’ve watched it light up a dessert tray, comfort a friend after a tough day, and spark grins from my kids that say, “you nailed it, mom.”

Whether you’re dressing up a batch of cupcakes or just need a spoonful of something sweet after dinner, this one’s got you. Simple. Indulgent. And 100% loved.

Reese’s Swirl Cool Whip And Pudding Frosting