how do u make instant pudding not so runny

every time i try to make pudding its always runny and not as whipped up as it is in the store and i tried not using as much milk and its still runny.
so if anyone can tell me how to do it then that would be great.

Have you tried making non-instant? Like the stuff you have to actually heat up first and then chill?

You are not mixing it enough. Make sure to use whole milk as well. I put it in a mason jar and shake the crap out of it, then refrigerate for at least ½ hour before serving.

J.R.

Oh I absolutely love this suggestion! I'm gonna have to try it myself!

ya i always end up burning it thats why i dont like heating it up.
i would rather make the stuff u dont have to heat up.

well i got some buttermilk but i was going to use that and if that dont work i am going to try and use the pasterized whipped cream.

substituting things other than milk with instant pudding usually results in failure. The instant mix is made in a way to only work with milk.

I have made lots of instant pudding. First get a top brand of pudding, not sugar free. Suffer the sugar it is worth it. Then measure the correct amount of whole milk less just a little, into a blender. Get the bowls ready and line them up. Then quickly dump the box of powder pudding mix into the blender and put the lid on the blender. Turn on the blender medium speed for 10 seconds. Quickly pull the lid off the blender and immediately pour into the bowls. The faster you pour the easier the blender is to clean. Place the uncovered bowls into the refrigerator for one hour. Top with banana slices or just gobble it up.

you can use regular jello to flavor whipped cream, usually with canned fruit, nuts and or mini marshmallows. Its got a name but I can't think of it right now. My mom makes that sometimes. It's not pudding though. You have to be careful to not mix up the whipped cream too much if you mix it too much or too hard it "falls" and gets way too runny and it will not whip up again.

It looks something like this:


The last time I made instant pudding I think I remember my mom saying to make sure the milk was really cold, even if I had to put it in the freezer a bit. I have heard lots of people trying to substitute the milk for soy milk and bunch of other things to avoid the dairy and it not working out well at all. Cooked pudding is different, some of that works ok with substitution.

I wonder if the OP is letting it sit in the fridge long enough? When I make instant pudding it's pretty runny, but you're supposed to let it chill for a while, then it's the right consistency.

That doesn't sound very "instant" then...doesn't that defeat the point sort of? When I think of instant, I think, "mix it up, and eat it". Maybe it's just a marketing fail on the part of the pudding company though.

it says on the directions on the box u are supposed to let it sit for 5 minutes and then it will be ready to eat after that.

That's the same problem that I had, but the pudding that I made wasn't instant. Thanks for the tip, maybe I didn't stir it long enough.

it also says on the box u are supposed to use 2 cups of milk but i only use 1 cup cuz if i use 2 it makes it really runny