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.

Bring the mix to the point where it barely starts boiling, then remove it from the heat.

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.

For two smaller packets of instant pudding mix (3.4 ounces each), use a total of 4 cups of milk. For two larger packets (5.1 ounces each), use 6 cups of milk.

Jello chocolate pudding may become watery if it's not cooked for the recommended time or at too high a temperature, if incorrect milk measurements are used, if not mixed thoroughly, if there are rapid temperature fluctuations, if the milk has a lower fat content, or if it's not stored properly. Follow the box instructions carefully, use the correct measurements, and pay attention to cooking times and temperatures to prevent a watery consistency.

Yes, that's a good idea.

Yes, you can use evaporated milk instead of fresh milk. Add an equal amount of water to the evaporated milk. For example, if a recipe calls for one cup of milk, use ½ cup of evaporated milk and ½ cup of water.

Use a total of four cups (950 milliliters) of milk.

Use 2 cups (475 milliliters) of milk for each 3.4-ounce box of instant pudding mix.

Yes. Stir the mix into 3 cups of milk in a medium microwaveable bowl. Microwave on high for 8 minutes or until the mixture comes to a boil, stirring every 2 minutes. Serve warm or chilled. The pudding thickens as it cools.

You can try thickening it by adding gelatin or another thickening agent. The issue likely arose because almond milk was used instead of the milk recommended in the recipe.

Yes! Use unsweetened chocolate, as your vanilla pudding powder likely already contains a lot of sugar.

Jello boxed chocolate pudding may become watery if not cooked for the recommended time or at too high a temperature, if you use incorrect measurements of milk, if you don't mix it thoroughly, if there are rapid temperature fluctuations, if the milk has a lower fat content, or if you don't store it properly. Follow the instructions on the box carefully, use the correct measurements, and pay attention to cooking times and temperatures to prevent a watery consistency.

Microwave on high for 8 minutes (or until it starts to boil), stirring every 2 minutes. Times may vary based on microwave wattage.

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.

No, you should use 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.