My parents (yes, at 50, I still live at home) haven't quite gotten the idea of "if you're not cooking it, and you're not eating it, it doesn't concern you." And so they assumed that I would want a vanilla cream pie for Thanksgiving dessert (I have neither made, nor eaten one in 2-3 years, and don't really need a dessert that's pure, unadulterated, empty calories, with a large minimum serving size, and a shelf-life of maybe 3-4 days, that nobody else in the house eats), and bought a frozen pie shell and 2 (!) boxes of cooked (!) vanilla pudding. At least nobody went out and bought the most perishable of the ingredients (a carton of half-and-half).
Here, BTW, is the recipe for said pie:
1 blind-baked pie shell
1 package of INSTANT vanilla pudding, made with half-and-half, instead of with milk.
I think it unlikely that the recipe would even work with cooked pudding: I'd expect cooked pudding to curdle if made with half-and-half instead of milk.
At any rate, I'm making my "Innsbruck Dream Bars" (think "Vienna Dream Bars" with a 50-50 mix of almond flakes and long-cooking rolled oats instead of the coconut flakes, and cashews and macadamias for the chopped nuts) tomorrow; at least they have a tiny bit of food value, some fiber, a smaller serving size, and a 2-week shelf-life.
That leaves me with frozen pie shells (I was planning on trying to bake some single-serving double-crust chicken pies sometime next year anyway), and 2 packages of cooked vanilla pudding (for which I have, at present, no conceivable use, and which I can't imagine a charity food-drive even wanting). And just about every regular cake mix on the market boldly proclaims "pudding [already] in the mix," right on the front of the box.
Any suggestions on what to do with the packages of pudding, before they go bad in the box?