I have been adding a box of pudding to my mixes (along with another egg) and they seem to be great.
However....the more I read on here, I started wondering.
WHICH KIND of pudding are you all adding - and why?
I have been using instant pudding, but I have seen several others say they use the cook & serve kind.
Just wondering the difference and why you chose the one you did.
I use instant because the recipe that I follow specifically calls for instant. It's the Duncan Hines pound cake recipe.
The few times I have added pudding it was instant. Sometimes certain flavors only seem to be available in instant.
I am going to try a recipe for a boxed cake mix using dream whip and cook n serve - I dont know why but she was adamant on cook n serve. She is a wilton teacher. I wonder if it sets firmer? I don't know LOL