This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.

    Advertisement
  • Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.

  • Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

Nutrition Facts

217 calories; protein 0.5g 1% DV; carbohydrates 51g 17% DV; fat 1.6g 3% DV; cholesterol 0mg; sodium 786.1mg 31% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2018
I didn't notice until after I'd eaten this that the recipe called for 2 boxes of mix. I only used one and it came out fine. Read More
(10)

Most helpful critical review

Rating: 2 stars
04/21/2019
Do not make this as written, it will come out a lumpy mess with the consistency of a firm cookie dough. The packages state that 2 cups of milk are needed for each package. I was able to salvage the pudding by simply adding the additional 2 cups of almond milk (though it was still a little lumpy, but definitely more of a pudding consistency) next time I will start off with the 3 cups of cold almond milk and 1 cup heated with cornstarch. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/20/2018
I didn't notice until after I'd eaten this that the recipe called for 2 boxes of mix. I only used one and it came out fine. Read More
(10)
Rating: 5 stars
12/08/2019
I used this method to make cream pies for Thanksgiving this year. Huge hit! They tasted great and big thumbs up from everyone Read More
Rating: 2 stars
04/20/2019
Do not make this as written, it will come out a lumpy mess with the consistency of a firm cookie dough. The packages state that 2 cups of milk are needed for each package. I was able to salvage the pudding by simply adding the additional 2 cups of almond milk (though it was still a little lumpy, but definitely more of a pudding consistency) next time I will start off with the 3 cups of cold almond milk and 1 cup heated with cornstarch. Read More
Advertisement
Rating: 4 stars
03/18/2020
This really worked! I used one 3.5oz box and it turned out fine. I used an immersion blender to whip it thoroughly. I chose the instant pistachio flavor and it was great for St. Pattie's Day. Read More
Rating: 5 stars
12/24/2019
I used the Jello SF/FF cheesecake pudding instant pudding packages (2) and followed the recipe I did add Truvia and not even half cup more almond milk and it s a hit with my kids too!! Read More
Rating: 5 stars
06/15/2020
I cant eat solids at the moment and I am dairy free. this was amazing. I cant wait to try more flavors Read More
Advertisement
Advertisement