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Make instant pudding thicker? Help

post #1 of 12
Thread Starter 
i want to use the pudding as a filling, its way too thin right now, how can i make it thicker?
thanks
post #2 of 12
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
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post #3 of 12
also use whole milk to make it thicker
post #4 of 12
Whipping a cup of heavy cream and folding it in works nicely for me.
Sherri

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Sherri

Any excuse to make a cake!
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post #5 of 12
I use one box of pudding, 1 cup of milk, 1/4 cup of powdered sugar.
post #6 of 12
and remember it is now a filling that should be refrigerated!!!!

(oh, IMHO -- cooked is so much better!)
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Keep on cakin'!
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post #7 of 12
I use less milk also, just like mentioned above and it works.
post #8 of 12
I let it set up in the refrigerator for a bit before I fill the cake.
post #9 of 12
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? icon_rolleyes.gif
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In my opinion, cake should be at the base of the Food Pyramid.
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post #10 of 12
Or, what about using water-also no need to refrigerate?
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #11 of 12
I usually add 1/4 C less milk than specified. Cooling the pudding for an hour also helps to make it thick.
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post #12 of 12
I use at least half heavy cream in place of the milk...
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