Best Pudding Mix Recipes

HOW TO MAKE CAKE MIX WITH PUDDING

Steps:

• 1. Additional items needed: Mixing bowl, electric beater, cooking spray/butter, 9x13 inch cake pan, toothpicks.
• 2. Select identical flavors of cake mix and instant-pudding mix, such as chocolate cake mix and chocolate pudding. If you want a more complex cake flavor, select complementing cake and pudding mix flavors, such as yellow cake mix and lemon instant-pudding mix.
• 3. Preheat the oven to 350 degrees F.
• 4. Grease the cake pan with nonstick cooking spray or butter. (I flour my cake pans as well, but it's not required.)
• 5. Combine the cake and pudding mixes with a spoon in a large mixing bowl.
• 6. Add four eggs, 1 cup water and 1/3 cup vegetable oil. If you wish to make a denser cake (similar to a pound cake) add 1 cup sour cream.
• 7. Beat all the ingredients until combined with an electric mixer on medium speed. The batter will be much thicker than regular cake batter.
• 8. Pour the batter into the greased cake pan and bake it for approximately 50 minutes.
• 9. Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter, the cake is done.

LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)

Steps:

• Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
• Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
• Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
• Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
• Store refrigerated for up to five days.

HOMEMADE PUDDING MIX

Steps:

• For mix, sift together all ingredients. Store in an airtight container or resealable plastic bag. , For pudding, combine 1 cup mix with milk in a saucepan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Pour into individual serving dishes. Serve warm.

CHOCOLATE PUDDING MIX

Steps:

• Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding)., To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired.

JELL-O® PUDDING FRUITY MIX-INS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Stir in fruit.

VANILLA PUDDING MIX

Steps:

• Combine first 4 ingredients into a large bowl, mixing well with each addition. Pour into a food processor and process until a fine powder.
• At this stage you can put it into a jar with a good seal, label and add a card with the following instructions for gifting, or label it for your own future use.
• Over double boiler, with water to boiling stage, put 1 cup of powdered pudding mix into saucepan, slowly adding milk while you stir (I used a whisk for lighter fluffier pudding) Stir constantly for approximately 10-15 minutes or until pudding comes to thickness of your liking. Remove from double boiler, add vanilla and butter, whisk or stir until throughly blended.
• Pour into individual serving dishes and refrigerate.
• NOTE:.
• Due to DH illness I used reconstituted dry milk for the 2 c milk, this does affect the flavor slightly.

INSTANT CHOCOLATE PUDDING MIX

Steps:

• Dry Mix.
• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
• Store in an airtight container in the refrigerator for up to 1 month.
• Pudding.
• Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
• Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
• Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
• Place in the refrigerator to chill completely before serving, approximately 4 hours.

CAKE MIX PUDDING COOKIES

Steps:

• 1. In a large mixing bowl, mix cake mix, pudding mix together.
• 2. Add eggs and oil and vanilla. Mix well.
• 3. Once dough is mixed add chips and nuts and mix.
• 4. Drop by heaping teaspoons on to greased or parchment lined cookie sheets.
• 5. Bake at 350 for 15 minutes. They make take more or less time depending on how hot your oven is, so keep an eye on them. Bake until just light golden brown. Let rest on cookie sheet for 10 minutes and move them to a wire rack to cool.
• 6. NOTE: Today I used Funfetti Cake mix vanilla pudding mix and 1/2 cup white chocolate chips and 1/2 cup milk chocolate chips-amazing!

HOMEMADE BUTTERSCOTCH PUDDING MIX

Steps:

• 1. Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix, yielding 24 servings of prepared pudding.
• 2. Stir mix well. For two servings, combine 1/4 cup Butterscotch Pudding Mix, 2 Tbsp. butter, and 1 cup milk in a small saucepan. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute. Pour into serving dishes and chill until thickened.
• 3. I got this recipe from: http://busycooks.about.com/od/conveniencefoodmixes/r/butterscotchpuddmix.htm

PUDDING MIX WINTER FRUIT SALAD

Steps:

• Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
• Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

CAKE MIX PUDDING MIX COOKIES (4 INGREDIENTS!)

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients and combine well.
• Batter will be very stiff.
• Drop by rounded teaspoonfuls or roll into 1 inch balls and place onto greased cookie sheets.
• Bake for 8 to 10 minutes or until center is just set.
• Cool completely on wire racks.
• Frost if desired.

CAKE MIX DOCTOR - BANANA PUDDING CAKE

Steps:

• Place a rack in the center of the oven and preheat oven to 350F degrees. Lightly mist a 13 by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.
• Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.
• To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.

PINEAPPLE PUDDING CAKE CAKE MIX CAKE

Steps:

• drain pinesapple reserving liquid
• pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for
• pour into greased flouted cake pan
• bake at 350 for 25 to 30 minutes
• cool.
• beat cream cheese til smooth and fluffy.
• gradually beat in milk.
• add pudding mix.
• beat 2 minutes on low speed fold in pineapple top with cool whip.

BASIC CAKE MIX COOKIES & CAKE/PUDDING MIX COOKIES

Steps:

• 1. Preheat oven to 350f.
• 2. Blend wet ingredients. Add dry mix(es) and blend well, removing any lumps. Add mix-ins if using. (If using pudding mix, note that the dough will be sticky.)
• 3. Drop cookie mix by teaspoonful, one inch apart, onto greased or lined cookie sheets.
• 4. Bake for 12 to 15 minutes depending on how crispy you want the cookies. Shorter time for soft, longer time for crispy.
• 5. Arrange cookies on racks to cool. Frost or glaze if desired. (To make glaze, mix sugar and extract/juice in a bowl. Add water/milk until desired consistency is reached. Add food coloring if desired.) If you are glazing, consider adding colored sugar or sprinkles for a festive touch. (My kids love that part!) Let the cookies dry completely before packaging or storing.
• 6. **Took my kids shopping to pick out their mix-ins and they had a blast! We will be making our cookies tomorrow and will post pictures then. Here are some of the combinations we came up with: -Strawberry cake with vanilla pudding and vanilla chips -Spice cake with butterscotch pudding, butterscotch and cinnamon chips -Yellow cake with chocolate pudding, peanut butter and chocolate chips -White cake with chocolate pudding and mint chips -White cake with chocolate pudding, peanut butter and butterscotch chips -Vanilla cake with white chocolate chips, dried cranberries and almonds -Lemon cake with dried blueberries and orange glaze

PUDDING MIX FROSTING RECIPE - (4.2/5)

Steps:

• Using a Kitchen Aid mixer with the whisk attachment (or any whisking contraption) pour pudding mix and heavy whipping cream into the bowl and whisk for 2 to 3 minutes or until stiff. Place in refrigerator to chill if you won't be using for a few hours or just keep on the counter top. Notes: Refrigerating will cause the frosting to get extra thick, so if you plan on piping the frosting out, your hand will get a work out. You can do this with ANY instant pudding mix, just replace the milk called for on the box with heavy whipping cream and whip!

CHERRY WALNUT COUSCOUS PUDDING MIX

Steps:

• 1. AT HOME: In an airtight plastic bag, combine all ingredients except water, Seal bag.
• 2. AT CAMP : In a medium saucepan, bring water to a boil.
• 3. Stir in pudding mix, cover and remove from heat. Let stand for 10 minutes. Stir with a fork.
• 4. Serve: Makes about 1⅔ cups dry mix and 2 cups cooked pudding, for 2 servings.

HOMEMADE CHOCOLATE PUDDING MIX IN A JAR

Steps:

• 1. Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
• 2. Homemade Chocolate Pudding mix in a jar To prepare: Add 2/3 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve. After pudding is made, you can put into popsicle containers and freeze for homemade fudge sicles. Or maybe a chocolate pie is more to your liking. Just pour into a graham cracker crust. Let set and serve. Serving Size : 24

MIX & MATCH PUDDING PIE (LOW FAT ! )

Steps:

• Pour milk into medium bowl.
• Add pie filling mix.
• Beat with wire whisk 2 min until well blended.
• Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
• Gently stir in cool whip into remaining pudding.
• Spoon over pie.
• Refridgerate for 3 hours.
• Top with cool whip before serving.

LOWER FAT CRINKLE - CAKE MIX PUDDING MIX COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients and combine well.
• Batter will be very stiff.
• Drop by rounded teaspoonfuls or roll into 1 inch balls and place onto greased cookie sheets.
• Bake for 8 to 10 minutes or until center is just set.
• Cool completely on wire racks.

CINNAMON RICE PUDDING MIX

Steps:

• To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
• In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
• In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
• Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
• To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
• Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
• Remove from heat; remove cinnamon sticks.
• The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.