Cindy, Here's a Cool Whip/Jello frosting for you to try. It's tasty, but the final product has a slightly grainy appearance (not so much the texture, just the appearance)from the undissolved Jello. I like to sprinkle the top of the frosting with colored sugar to disguise the graininess.

1 (3 oz) pgk vanilla instant pudding
1 (3 oz) pkg Jello (any flavor)
1 cup milk
1 tsp vanilla
1 (8 oz) tub Cool Whip, thawed

Stir the pudding and Jello powders together in a deep bowl. Add the milk and vanilla, and mix thoroughly. Fold in the Cool Whip.

Depending on how hot your kitchen is, you may need to let the mixture chill briefly before spreading on your cake. The frosting can be made a day ahead and kept in the refrigerator. The frosted cake will hold up well at room temperature for a couple of hours. Refrigerate leftovers.