• 1 cup milk
• 1 8-oz. packaged of cream cheese
• 1 3.5-oz. package instant vanilla pudding mix
• 1 8-oz. container frozen whipped topping, thawed

Beat milk and cream cheese together. Mix in pudding mix, then fold in whipped topping. Ice cupcakes. Keep iced cupcakes refrigerated. Recipe produces an off-white/ivory color.l

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.