Is instant pudding all they make now?

[Wonka]

I stopped at our local grocery today (Publix) for some pudding mix. I was surprised at how small the selection has become of both jello and pudding. More surprising was only "instant" pudding was available. I guess that's a sign of the times...

 

[DebBrown]

Noooo.... I love cook and serve pudding. It's nice and warm and creamy. Yummmmm!!!

Deb

 

[AwayWeGo]

Bill Cosby Style Ready-Made Pudding Over In The Refrigerated Section.

Shux, lots of people these days buy their pudding all ready to open & eat.

Too much trouble to make their own pudding -- even instant.

Click here for some (non-pudding) comedy video about people's lack of appreciation for today's modern wonders.

-- Alan Cole, McLean (Fairfax County), Virginia, USA.​

 

[pittle]

The cook yourself kind is still made I buy Jello Cook & Serve pudding at several stores - Albertson's, Fry's (Kroger), Walmart Super Center, and Basha's all have it in the Phoenix area. I use the Vanilla as a base for Coconut Cream Pie or Banana Pudding (with 'Nilla Wafers). The Lemon Cook & Serve is great for Lemon Meringue Pie. Chocolate is just good for a snack! I do make my own chocolate pie filling from scratch, but use the cook and serve kind for other cream pies and snacks for the grandson.

 

[wackymother]

I know Jello still makes the kind you cook--which, by the way, tastes a lot better than instant kind. The kind you make yourself with cornstarch and milk tastes MUCH better, but it takes a few tries to get the hang of it, and the resulting pot is always a mess.

I think Kozy Shack's refrigerated puddings are darned good, especially their rice pudding, which is better than homemade. (Better than my homemade, anyway.)

 

[AwayWeGo]

You Typed A Mouthful.

I know Jello still makes the kind you cook--which, by the way, tastes a lot better than instant kind.

Absolutely right.

Even the cooked lumps taste good.

-- Alan Cole, McLean (Fairfax County), Virginia, USA.​

 

[mrsstats]

I told my nephew we would go home and make pudding. He didn't understand, he said you just buy it and eat it, its already made.

 

[wackymother]

I told my nephew we would go home and make pudding. He didn't understand, he said you just buy it and eat it, its already made.

I have to say--the ready-to-eat ones are probably less expensive than the cook-and-serve kind. If you count buying the mix and the cost of the quart of milk, versus about $1 for four Hunt's puddings when they're on sale....

 

[Luanne]

I have to say--the ready-to-eat ones are probably less expensive than the cook-and-serve kind. If you count buying the mix and the cost of the quart of milk, versus about $1 for four Hunt's puddings when they're on sale....

But the make it yourself ones are better for you because of the milk you put in.

 

[Nancy]

Try Sweetbay or Walmart grocery. We love cook and serve Butterscotch and have such a hard time finding it that when we find it, I buy lots.

Nancy

 

[wackymother]

But the make it yourself ones are better for you because of the milk you put in.

This thread has me thinking about making some real from-scratch chocolate pudding, damn the expense, full speed ahead. I haven't made it in years.

 

[Nanoose]

I am truly addicted to the Watkin's Chocolate Pudding mix (cooked kind).

It is unsweetened, so you can add whatever kind of sweetner you like. I have used splenda, honey, agave nectar or sugar. The great thing is you can use a very little bit of sweetner and have it come out really good!

 

[Kay H]

But the make it yourself ones are better for you because of the milk you put in.

And taste soooooo much better.

 

[wackymother]

I am truly addicted to the Watkin's Chocolate Pudding mix (cooked kind).

It is unsweetened, so you can add whatever kind of sweetner you like. I have used splenda, honey, agave nectar or sugar. The great thing is you can use a very little bit of sweetner and have it come out really good!

That sounds good! Where do you buy it, Nanoose?

 

[AwayWeGo]

Home-Cooked Is Better Even When Made With Fat-Free Skim Milk.

But the make it yourself ones are better for you because of the milk you put in.

It doesn't hurt to add a little extra vanilla extract.

-- Alan Cole, McLean (Fairfax County), Virginia, USA.​

 

[Wonka]

Well, I found chocolate, vanilla and lemon. No butterscotch (my favorite), but I also like tapioca...couldn't find that either.

 

[Rose Pink]

Another vote for butterscotch. Mmmmmmmm. I like to eat it warm. Now I have a craving. Maybe I'll stop by the grocery store today.

 

[Nanoose]

That sounds good! Where do you buy it, Nanoose?

I used to stock up on Watkins every year at the county fair. But the Watkins booth hasn't been there the last couple years, so now I buy it online. I have also seen Watkin's booths at Food Festivals. . .

http://www.watkinsonline.com/productsgroup.cfm?Parent=3&family=90&gCatalogLocale=USA&group=263

Watkins calls it 'dessert mix'.

 

[wackymother]

I used to stock up on Watkins every year at the county fair. But the Watkins booth hasn't been there the last couple years, so now I buy it online. I have also seen Watkin's booths at Food Festivals. . .

http://www.watkinsonline.com/productsgroup.cfm?Parent=3&family=90&gCatalogLocale=USA&group=263

Watkins calls it 'dessert mix'.

Looks promising! So that 190g package--how does that compare in size to a Jell-O box? Can you make two rounds of four servings of pudding with that?

 

[DebBrown]

I'd like to know more about the Watkins product too. What is the pudding recipe? What do you add? Just milk, eggs and a sweetener? How many servings per container?

I like the Jello sugar free cook and serve pudding but it contains aspartame (Nutrasweet) which I try to avoid.

Deb

 

[Karen G]

I think Kozy Shack's refrigerated puddings are darned good, especially their rice pudding, which is better than homemade. (Better than my homemade, anyway.)

I love their rice pudding. Occasionally I'll find it in the European version which has more of a vanilla taste & that's quite good. I like to sprinkle nutmeg on the pudding before I eat it--yummy!

 

[pedro47]

I love the new banana pudding with slice banana's on top of instant pudding.

My Mother would have never fixed that for our family.

 

[geekette]

This thread has me thinking about making some real from-scratch chocolate pudding, damn the expense, full speed ahead. I haven't made it in years.

RIGHT ON! I remember this from childhood, when it seemed that whenever I was the 'designated stirrer' it took FOREVER cuz it seemed like my brother and sister were having a lot of fun somewhere else in teh house and I was Stuck! but it was always worth it!

I had some college roommates that never knew that things like pudding, mac and cheese, brownies, could be made from scratch. wow.

I've been making my own cocoa this winter.

 

[Patri]

Oh my, I don't even like pudding, but now I feel like eating some.

 

[wackymother]

RIGHT ON! I remember this from childhood, when it seemed that whenever I was the 'designated stirrer' it took FOREVER cuz it seemed like my brother and sister were having a lot of fun somewhere else in teh house and I was Stuck! but it was always worth it!

I had some college roommates that never knew that things like pudding, mac and cheese, brownies, could be made from scratch. wow.

I've been making my own cocoa this winter.

Yeah, I'm a terrible cocoa snob. Swiss Miss is not allowed in our home.

I have to get some cornstarch. I found some pudding recipes online--I'm going to try this one. But this seems like way too much cornstarch, doesn't it?

http://smittenkitchen.com/2008/02/best-chocolate-pudding/

Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef
Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).