fluffy chocolate frosting

This is very light flavor wise and weight wise.  It is the kind of frosting that makes people say, "oh my gosh, what is in this?" in a good way.  I suppose if you wanted more of a hard core chocolate flavor you could add a teaspoon or two of cocoa powder, but I like it as is.

This frosting is great when you:
1. don't want to worry about competing flavors with your cake or cupcakes
2.  don't want the guilt of eating the million sticks of butter contained in most other frosting
3.  want the fluffiest frosting possible.

This recipe makes enough to massively over-frost 24 cupcakes.  And by that I mean twice as much frosting as is on the cupcake directly above.  If you don't need it all right away, store remaining frosting in an air tight container in the fridge for up to a week.

ingredients:
1 box instant chocolate pudding (I used JELL-O)
1 C milk
1/3 C confectioners sugar
8 oz. tub cool whip (regular or lite)
1 package of cream cheese

directions:
1.  Add the pudding mix, milk, and sugar to the bowl or a stand mixer and whisk until smooth.  Add the cream cheese and mix until there are no lumps.  Add the cool whip and whisk until fully integrated.
2.  Refrigerate the frosting for an hour, then either pipe onto cupcakes or frost with a knife, spatula, etc.  Store any leftover frosting in the fridge in an airtight container for up to a week.