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Divide the thawed Cool Whip among 6 pretty dessert glasses - about 1/3 cup in each.
Use the back of a spoon to make a depression in the center of the whipped topping in each glass, pushing the topping up the sides of the glass to form the "cloud" in which the pudding rests.
Spoon the pudding into the glasses and allow it to chill before serving.
4-6 servings
* To make it even fancier, add a garnish appropriate to the flavor of pudding you use--a dollup of the Cool Whip with chocolate curls, a sprig of mint, a mandarin orange slice, etc.
Source: I cut this recipe off a box of Jello butterscotch pudding many years ago.
By Sandy from Elon, NC
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