Ingredients :

• Instant chocolate pudding — This is the backbone of the recipe. It provides both the chocolate flavor and, most importantly, the natural thickening that gives the Frosty its characteristic consistency. Grab a standard size of about 100g, in instant powder — not the cook-and-serve kind. The brand doesn’t matter much.
• Sweetened condensed milk — Do not replace it with evaporated milk — it really isn’t the same thing. This is what brings the sweetness and creamy richness. Half a can is enough for two generous servings. The rest keeps in the fridge for a few days in a closed jar.
• Stabilized whipped topping (Cool Whip type) — The secret to the texture. It lightens the whole thing without making it liquid. Look for stabilized whipped cream in a tub — get the plain version, not vanilla. If you can’t find it, homemade heavy whipped cream will also work.
• Whole milk — This is solely used to adjust the final consistency. Start with less than planned and add as you go depending on the desired thickness. Semi-skimmed works too, but the result will be slightly less smooth.