i want to use the pudding as a filling, its way too thin right now, how can i make it thicker?
If you have another box you could add more of the pudding mix to what you already have made. I always use less milk than the directions call for when I am using instant pudding for a filling. HTH
also use whole milk to make it thicker
Whipping a cup of heavy cream and folding it in works nicely for me.
I use one box of pudding, 1 cup of milk, 1/4 cup of powdered sugar.
and remember it is now a filling that should be refrigerated!!!!
(oh, IMHO -- cooked is so much better!)
I use less milk also, just like mentioned above and it works.
I let it set up in the refrigerator for a bit before I fill the cake.
I've made a pretty decent 'mousse' by using heavy cream, instant pudding mix and a packet of gelatin.
Wonder if using non-dairy creamer would = the same without requiring refrigeration?
Or, what about using water-also no need to refrigerate?
I usually add 1/4 C less milk than specified. Cooling the pudding for an hour also helps to make it thick.
I use at least half heavy cream in place of the milk...
I follow directions for one box of pudding but use two boxes of pudding. I then add some cool whip and chill it. Makes a delicious filling; and the two boxes give it a richer taste that compliments cake wonderfully.