Pudding Mix, Instant, Butterscotch, 5 Pound Bulk Bag
Product Details: Just blend our butterscotch pudding mix with milk for a classic rich and creamy pudding dessert bursting with flavors of caramel, toffee, and rum. Instant pudding mix is a favorite convenience pantry staple in our house. We use it to make quick desserts, including parfaits, cream pies, trifles, and filled donuts. Stir some pudding mix into cake and cookie batters for extra flavor and moisture. Use it to make smoothies creamier and richer. Shelf-stable; no refrigeration required.
This item ships for $5 along with anything else in the same order. Click here for offer details.
Directions: With an electric mixer on low speed or a by hand with a whisk, beat together a heaping 1/2 cup (0.28 Lb.) pudding mix with 2 cups (16 fl. oz.) of cold milk for 1 minute. Chill for 1 hour to set. For larger recipes and yields, see the table below.
|Lbs. of Mix||0.28||1||3||5|
|fl. oz. of Milk||16||57||172||286|
|1/2 cup Servings||4||14||43||72|
Our 5 Pound Bulk Bag (80 ounces / 2.27 kg) is packaged in a clear
value-priced bag with a twist-tie closure. Quantities of 2 or more will be
packed into 1 bag.
Ingredients: pudding base (sugar, dextrose, modified corn starch, tetrasodium pyrophosphate, 2% or less of: disodium phosphate, monoglycerides, artificial flavor, soybean oil, salt, soy lecithin, whey, sodium caseinate, palm oil, yellow 5 & 6), raw cane sugar, nat. butter flavor (maltodextrin, sea salt, butter powder [butter (cream, salt), dry buttermilk], buttermilk, nat. butter flavor, canola oil, beta carotene coloring), molasses powder (molasses, maltodextrin), nat. & art. butterscotch flavor, modified food starch, xanthan gum, cellulose gum, nat. & art. English toffee flavor, caramel color, nat. rum flavor, yellow 5 lake, yellow 5 & 6. Contains milk and soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 2 Tbls. / 32 grams serving.
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.56 pounds / 1 pound ≈ approx. 1.79 cups
Shelf Life: 1+ Year when stored at room temperature or below in an air-tight container out of direct light
Recipe: Pudding Mix Cookies
OMG! These are so awesome, you'll never need to search for another drop cookie recipe again!
1 1/2 cups all-purpose flour
heaping 1/2 cup (0.28 Lb.) instant pudding mix
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup butter, room temperature
1 cup granulated sugar
2 tsp. vanilla extract OR 1/2 tsp. vanilla powder
~ Stir together dry ingredients (first 4) with a fork; set aside.
~ With an electric mixer on medium speed, beat together butter and sugar until fluffy.
~ Add eggs to butter and sugar and mix in on low speed.
~ On low speed, gradually incorporate the dry ingredients into the wet.
~ Stir in vanilla.
~ Drop dough by heaping teaspoonfuls onto a baking sheet.
~ Bake in a preheated 350 degree oven for 9-10 minutes.
~ Cool on pan for 2 minutes before moving to a cooking rack.
Recipe: Quick Caramel Coffee Chiller
Caramel and coffee in a smooth, creamy drink.
1 cup milk, low-fat okay
ice cubes, as needed
1 cup frozen whipped cream topping (i.e. Cool Whip), low-fat okay
2/3 cup instant butterscotch pudding mix
1 Tbls. instant coffee granules OR 1/4 cup strong brewed coffee
~ Pour milk into a measuring cup. Add enough ice to make 3 cups.
~ Pour all ingredients into a blender and puree until smooth.
Recipe: Bedazzled Butterscotch Cream Pie
Rich, creamy pie is quick and easy to make, but will surely impress!
heaping 1/2 cup (0.28 Lb.) instant butterscotch pudding mix
1 1/2 cups cold milk
8 oz. container frozen whipped cream topping (i.e. Cool Whip), thawed
9" prepared vanilla wafer or chocolate cookie crumb crust
1/2 cup Micro Mini Marshmallows
1/4 cup Mini Chocolate Chips
~ Beat together pudding mix and milk, either by hand with a whisk or with an electric mixer on low for 2 minutes. Gently fold 1/4 of the whipped cream topping into the pudding mixture.
~ Spread the mixture into the prepared pie crust. Sprinkle the marshmallows over top of pie. Cover, and refrigerate for 2 hours.
~ Spread the remaining whipped cream topping evenly over the pie and then sprinkle chocolate chips on top.
~ Keep refrigerated until ready to serve.