Yeah, I know, but please forgive me for this simple minded question.
I have a box of Jello pudding. It calls for 3 cups of milk. Last time I thought it would turn out thicker, so what if I used two cups?
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What size package? I have a 3.9 oz. package of Jello instant chocolate fudge pudding in my cabinet, and it only calls for 2 cups of milk.
Now I want chocolate pudding. 
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5 1/2 oz. Vanilla. I was also thinking about adding chocolate powder.
So with the additional 1.5 oz of pudding powder, I’d probably try 2-1/2 cups of milk. If you add cocoa, you might need even more milk. Maybe not the full 3 cups, but somewhere between 2-1/2 and 2-2/3 cups?
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I use the large package of instant pudding every once in awhile for banana cream pie. 3 c. milk and it firms up just fine but it has to chill for a few hours. If you’re in a really big hurry to partake of the pudding🙂then I agree with LW on 2 1/2 c. milk.
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Instant or slow cook?
The thread is titled Instant Pudding.
Thank you, just checkin’ on their box.
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Strictly hypothetical, what would you expect to see if 2 cups was used, without the chocolate
I just tried it with 2 cups, and the chocolate powder.
I don’t know want to to presume what others might prefer, but it’s exactly the way I personally wanted it. Still creamy, but if you tilt the container, nothing moves.
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Just so you all know, I ended up grabbing a couple of the small instant pudding boxes at the store this afternoon. chocolate and chocolate fudge. I went with the package directions (2 cups for a 3.9 oz box) and have no complaints, except that it says 4 servings on the box, and I’m pretty sure, just like ice cream pints, the serving size is actually ONE.
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Yeah, when mine says 4 servings, I say
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Carol Kane. Awesome.
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This recipe can be prepared in 10 minutes using microwave.
1 1/3 cups skim milk (original recipe called for whole milk)
1/2 cup sugar
2 tablespoons cornstarch
dash salt
½ cup semisweet chocolate chips (Original recipe called for 4 ounces fine-quality bittersweet chocolate (not unsweetened))
1 large egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla
My way: measure milk into glass 4 cup measure. Use large wire wisk to stir in sugar and cornstarch and dash salt. Microwave on high for 2 minutes. Whisk in chocolate chips, which will partially melt. Whisk in egg yolk. Microwave on 80% (in 1250 watt oven, HIGH in lower watt) 2 – 4 minutes, until mixture boils, stopping to whisk every 1 minute or so. Continue cooking for 1 –2 minutes more, whisking every minute until mixture is thick. Add butter and vanilla. Pour into serving dishes, or into a 9 inch chocolate crust or graham cracker crust. Cool in refrigerator, covered with saran wrap.
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That’s quick!
She’s in a new movie called Between the Temples. I haven’t seen it yet, but it’s gotten good reviews. It’s streaming on Apple TV and Amazon Prime.
