Any flavor of instant pudding may be used. Use 4 serving size (3-4 oz.) pkg.

Instant Pudding Mousse


  • 1 cup heavy or whipping cream
  • 1 pkg. instant pudding

  • 1 cup milk

  • (To make vanilla pudding chocolate – 2 tbsp. cocoa)

  • Optional: 1 tbsp. liquor or liqueur, or 1 tsp. extract.


    (Helps cream to whip if you pre-chill bowl and beaters.)

  1. In small bowl with mixer at medium speed, beat heavy cream until soft peaks form.
  2. In large bowl, prepare instant pudding as label directs but only use 1 cup
  3. whole milk. (If making vanilla pudding chocolate, add 2 tbsp. cocoa.) If adding liquor, liqueur or extract; do so now.
  4. Fold whipped cream into pudding mixture.
  5. Refrigerate for at least 1 hr.
  6. You don’t want to know.


maddie90 Says... 23 Nov 2009 , 5:41am

Made this last night for a marble cake I baked. Delicious and easy!

summersusu Says... 31 Mar 2010 , 11:59am

does this need to be refrigerated?

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