Q&A for How to Make Jello Pudding

Yes, you can use almond milk as a substitute.

Assuming they are the same type and flavor, yes. But you would need to double the measurements to compensate.

You could, but it would be gross and would not have the consistency of pudding.

Yes, you can keep the pudding in the fridge overnight, but I would avoid adding any mix-in ingredients (like fruit) until you're ready to serve it. Also, covering the pudding with plastic wrap will prevent it from forming a skin or absorbing other smells from the fridge.

If it's not brought to a boil, it won't fully set and will be really runny. Or if it's brought to a boil and it's still runny, then it hasn't cooked enough. If even then it's still runny, there might have been too much milk used. It works best with whole milk as it gives it a thicker consistency and much better taste.

Yes, you can, just make sure to check if the cocoa is sweetened or not, just for taste preferences. First add a little, then taste it, and add more if you'd like (start with 1 tablespoon).

Put it back onto the stove until the liquids have evaporated enough to give it a thicker texture, so for about 2 minutes after it comes to a rolling boil, or a little longer if it’s still runny.

Liquefy the mixture first, then boil it again, but make sure the pudding thickens while it's boiling.

The box you have is larger than the one used in the instructions. Use 3 cups as directed.

It's not harmful to eat, but it most likely won't taste as good and the texture will be different.

Yes. In order to make jello pudding, you need to cook the pudding mix and milk. Consider looking at other jello pudding recipes that are made in the fridge without cooking.

Yes, you can mix prepared cooked pudding with prepared instant pudding.The puddings should be about the same temperature when mixed.

No, I do not recommend using half-and-half in this recipe.

No, it is not recommended as it is not necessary for the pudding to form. You should simply follow the instructions listed on the box.

You can add condensed milk to the mixture before adding the bananas to make it thicker and more flavorful.

It is not recommended to cover boiled Jello immediately, as the heat might affect the covering. It's best to let it cool for at least 5-10 minutes before adding a cover.

Be sure you use cold milk for instant pudding, and refrigerate it for a while to thicken. Most importantly, measure the milk carefully; too much liquid will prevent thickening.

You could use evaporated milk to give it a milky look, but it might change the taste. A more common approach is to use whipped cream.

In my experience, Cook 'n Serve pudding stays fresh for about 1 to 2 days in the fridge.

No, use the same amount of almond milk as you would whole milk.

I recommend checking the total ounces in 3 small boxes and then doubling it. This will help you determine if you can use a larger box to meet the requirement.

You can make the pudding in advance, but ensure it remains refrigerated until you are ready to fill the pie crust.

You can use cream instead of milk, but it will make the pudding thicker. To achieve a thinner consistency, consider diluting the cream with water.

You'll typically need to add 2 1/4 cups of water, depending on the size of the box.

Yes, it has a moderate fat content that helps create a creamy texture and prevents the cooked pudding from being too thin or watery.

Yes, you can. I recommend adding about ¼ cup of water and 1½ cups of coconut or almond milk since these are thicker than regular milk.

Although it will change the flavor by adding sweetened flavors, adding chocolate milk instead of white milk is an excellent idea; just substitute equal amounts of chocolate milk instead of white milk.

You can buy a premade graham cracker crust or make your own by crushing graham crackers or vanilla wafers and adding butter. Put it in a pie dish, prepare the pudding with milk, and pour it on top of the crust. Refrigerate for a couple of hours, then cover with whipped cream and crushed Oreos.

You generally should not, as cook-and-serve puddings rely on heat to thicken. Start with half the recommended amount and increase if needed.

To make a chocolate pie with instant pudding, use less milk than the package instructions call for. Generally, use about 1½ to 2 cups of milk per package, but check the specific instructions on your pudding mix for the best results.