i want to use the pudding as a filling, its way too thin right now, how can i make it thicker?
thanks
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
and remember it is now a filling that should be refrigerated!!!!
(oh, IMHO -- cooked is so much better!)
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?
I usually add 1/4 C less milk than specified. Cooling the pudding for an hour also helps to make it thick.
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.
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