Thaw the container of whipped topping completely in the refrigerator before beginning. This ensures the best consistency for mixing.

In a large mixing bowl, combine the entire container of thawed whipped topping and the dry instant pudding mix.

Using an electric hand mixer set to medium speed, or a sturdy spoon, mix the two ingredients together until they are fully combined and the mixture is uniform in color. Scrape down the sides of the bowl as needed.

Measure out 3 cups of confectioners’ sugar and add it gradually to the whipped topping mixture. Mix slowly at first to prevent the sugar from flying out, then increase the speed or mixing effort.

Continue mixing until the mixture transforms from a loose, fluffy consistency into a thick, firm dough. The mixture should be stiff enough that it pulls away from the sides of the bowl and can be handled easily without sticking excessively to your fingers.

If the dough is still sticky after adding the initial 3 cups of sugar, add the remaining 1 cup, a little at a time, until the desired firm, workable consistency is achieved. The consistency must be very stiff before chilling.

Line a baking sheet with parchment paper. Place about ½ cup of extra confectioners’ sugar onto a small plate or shallow bowl for coating.

Use a small cookie scoop or measuring spoon (about ½ teaspoon to 1 teaspoon size) to scoop out uniform portions of the candy dough. Roll each portion firmly between your palms to create smooth, round balls.

Immediately roll the finished ball in the reserved confectioners’ sugar until it is fully coated. Place the finished candies onto the prepared baking sheet.

Once all the candies have been shaped and coated, place the baking sheet into the refrigerator. Chill the candies for a minimum of 4 hours, or preferably overnight, until they are firm and set. This step is essential for developing the characteristic 'candy' texture.

Store the finished Cool Whip Candies in an airtight container in the refrigerator for up to 5 days. These candies can also be frozen for up to 3 months; thaw briefly before serving.