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1 (4-serving size) pkg. Jell-O
brand instant pudding and
pie filling (any flavor)
1/4 c. confectioners sugar
1 c. cold milk
1 (8 oz.) container Birds Eye
Cool Whip non-dairy whipped
topping, thawed

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

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