HELOISE Fun and easy recipe puts the frosting on the cake

Dear Heloise: I have a fun and easy recipe idea I thought you might want to share with your readers -- a surprisingly delicious sugar-free or low-sugar cake frosting (depending on the whipped topping used).
Combine one small packet of sugar-free instant pudding mix (dry, straight out of the package) with one 12-ounce container of frozen whipped topping, partially or fully thawed. Beat with an electric mixer until smooth and creamy. Add a few drops of food coloring and flavoring of your choice. A cake with this icing should be stored in the fridge. I can't tell you how long it keeps, because it never stays around long enough to find out! Janice Bernhard, Camarillo, Calif.
This recipe sounds yummy, and for more icing and cake recipes, send for my four-page pamphlet titled Heloise's Cake Recipes. Just send $3 and a self-addressed, stamped (60 cents), long envelope to: Heloise/Cakes, P.O. Box 795001, San Antonio, Texas 78279-5001. Hint: Just baked a cake and don't have the ingredients for frosting? Don't fret -- just look for some marshmallows or a jam/jelly. Sprinkle marshmallows on top of a cake just before removing it from the oven for a creamy topping, or spread a jam/jelly in between layers and on top for a delicious fruit topping. Heloise
Dear Heloise: Some of my recipes call for only egg whites or yolks. How should I store the leftover parts? A reader, via fax
According to our friends at the American Egg Board, raw egg whites should be refrigerated in a tightly covered container and will stay good for up to four days.
Unbroken raw yolks should be covered with water, placed in a container and put in the fridge. They should be used in a day or two. Heloise
Dear Heloise: For those with toddlers who still need food chopped/cut, I have a system that works great. Reserve one consistent space in your fridge for food that is already cut. When cutting cheese, cut a little extra and put it in a container in the reserved spot. Having a ready supply of cut fruit, cheese, etc., makes for easy serving when the hunger meltdowns hit, or when you need to grab a quick snack for an outing. Also, when someone else is taking care of the kids, you'll know that the food is cut to a size they can safely handle, because you've pre-cut it yourself. Jill Dixon, Alexandria, Va.
Dear Heloise: I made some fudge that had to be poured into a foil-lined pan, then turned out when it had set. I turned it out on a wooden cutting board and then used a pizza cutter to cut it into small squares. It worked great and made more evenly cut small squares. Sandra Thompson, Pine Bluff, Ark.
Dear Heloise: My electric mixer just passed on to the big kitchen in the sky. However, I saved the beaters -- they work great when used by hand for whisking eggs or mixing up a batch of brownies. Pat, Derry, N.H.
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
King Features Syndicate