Ingredient Spotlight: Pudding Mix

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One of my favorite desserts when I was little was chocolate pudding.  My sister and I loved to come in from school and find dessert dishes of pudding waiting for us in the fridge.  Cold, creamy and unadorned.  I even liked the skin that formed on top.  Mmmm…

Pudding mix is a wonderful ingredient to keep on hand for making all kinds of desserts.  Here are a few of my favorites:

Now it’s your turn.  Link up any recipe on your blog that uses pudding mix.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.


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  1. I love pudding so I can’t wait to see all the wonderful recipes 🙂 Thanks for hosting!

  2. I use sugar-free pudding mixes to add flavor to my smoothies. I only use 1-2 teaspoons at a time; you can get some really interesting flavor combinations. Thanks for hosting:) Come join me for What’s On the Menu Wednesday whenever you can.

  3. I have several recipes that use pudding mix. I just need to decide what to link up.

  4. PB Cookie pudding sounds awesome!

  5. Didja know you can’t get pudding mix in Europe? Or not this sort anyhow. It’s one of the few things I bring back when I’ve got space 🙂

  6. My favorite with pudding is Georgie Porgie/Watergate pudding/Cookie Monster. It has many names.

    Here’s the lightened up version from Cooking Light:

  7. Well, I tried to post this earlier today and the comment got lost in cyberland.
    So, I am going to try to write this in Edit Pad and then just paste it into the
    comment box.

    Two cookie recipes that use pudding mix. The first recipe is a very old recipe developed in the 1940″s during WWII when butter and sugar were in short supply. The butterscotch flavor is still one of my favorite cookies. The recipe called for shortening. Margarine was a new product and only came in l pound sizes. It was white with a little yellow dye capsule that you had to knead into the margarine to make it yellow. You may use butter if you do not care to use shortening. This make a cookie with a texture somewhat like shortbread. If you have kids, it might be fun to make this recipe with them at least once for the historical value.

    Pudding Cookies
    1 T. sugar (this is not a very sweet cookie, double this if you want it sweeter)
    1 small package Butterscotch or Chocolate Cook n Serve Pudding Mix
    3/4 c. shortening, butter or margarine
    1 egg
    1 c. flour
    1 t. baking powder
    1/4 t. salt (omit if using salted butter)
    1/4 t. baking soda
    1 c. quick cooking oats

    Cream together sugar, pudding mix and shortening until smooth. Add egg. Mix
    flour, baking powder, baking soda, and salt. Stir into egg mixture until well
    blended. Stir in the oats. This makes a stiff cookie dough. Drop by teaspoonfuls
    onto greased cookie sheet. Flatten with fingers. Bake at 350 degrees for 10 min.
    Makes 3 dozen cookies.

    The second recipe was developed for Jello when it was still owned by General Foods.
    The recipe came on a little card inserted in women’s magazines in 1982. The card
    had the recipe for Secret Ingredient Chocolate Chip Cookies which is linked above.
    (That was not the name of the recipe, however); and one for Oatmeal Cookies.

    Oatmeal Cookies with Instant Pudding
    1 c. softened butter or margarine
    1/4 c. granulated sugar
    3/4 c. firmly packed brown sugar
    1 small package instant pudding mix*
    2 eggs
    1 1/4 c. unsifted all=purpose flour
    1 t. baking soda
    3 1/2 c. quick-cooking rolled oats
    1 c. raisins (optional) I substitute 1/2-1 c. toasted nuts

    *use vanilla, chocolate, butterscotch, coconut or banana cream, pistachio-your choice

    Cream together butter or margarine, sugars, and pudding mix until smooth and creamy.
    Beat in eggs. Stir together flour and soda. Gradually add flour mixture to sugar
    mixture. Stir in oats and raisins or nuts. (Batter will be stiff>) Drop by rounded
    teaspoonfuls, about 2-inches apart, until ungreased cookie sheet. Bake at 375 degrees
    for 8 to 10 minutes. Makes 5 to 7 dozen 2-inch cookies.

    You can vary this recipe by using different combinations of pudding mixes and nuts.
    My favorite combination is butterscotch pudding mix and toasted pecans.

    Hope you enjoy these recipes.

    • Loy, thanks for sharing the recipes. They both sound good and I love the stories. Have you ever made the Pudding Cookies with vanilla pudding? I’ve got some I need to use.

      • Sent Tiffany an email, but will answer here also. I don’t see why not. You may not get
        the flavor that you would get with butterscotch or chocolate so may want to add some vanilla extract, perhaps a teaspoon or so.

  8. One more recipe with pudding mix. This is kind of the same thing as Tiffany’s Vanilla Fruit Salad but a little different. The base of the salad is one 20 oz. can pineapple tidbits, undrained and 1 small package vanilla or lemon instant pudding mix. Mix the pineapple and pudding mix together. The pudding mix will thicken the pineapple juice. From here you can add any canned, drained fruits that you like (I almost always use mandarin oranges), any chopped fresh fruit (I like apples for crunch), and chopped nuts and or mini marshmallows, if desired. My grown grandchildren have always loved this with vanilla pudding, and it is a main stay at all family gatherings. I personally like it best with the lemon pudding, and you can add sliced bananas without them turning brown. We have diabetics in our family so I use sugar free pudding.


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