Product Details: Just blend our chocolate pudding mix with milk for a classic rich and creamy pudding dessert. 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.
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.
Directions: With an electric mixer on low speed or a by hand with a whisk, beat together a heaping 1/2 cup + 1 Tbls. (0.23 Lb.) pudding mix with 2 cups (16 fl. oz.) of cold milk for 2 minutes. Chill for 15 minutes to set. For larger recipes and yields, see the table below.
|Lbs. of dry Mix||0.23||1||3||5||10||15|
|fl. oz. of cold Milk||16||70||211||352||704||1056|
|1/2 cup Servings||4||21||53||88||176||264|
Ingredients: sugar, dextrose, modified corn starch, cocoa processed w/ alkali, tetrasodium pyrophosphate, contains 2% or less of the following: disodium phosphate, monoglycerides, soy lecithin, salt, natural & artificial flavor, whey, sodium caseinate, red 40, palm oil, yellow 5, yellow 6, blue 1. Contains milk and soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 3 Tbls. / 26 gram serving.
Click here to view all available sizes.
Country of Origin: USA (though individual ingredients may originate elsewhere)
Volume: 1 cup ≈ 0.41 pounds / 1 pound ≈ approx. 2.46 cups
Shelf Life: 1+ Year when stored in an air-tight container, at room temperature or below, and 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 Mocha Chiller
Chocolate and coffee in a smooth, creamy drink.
1 cup milk, low-fat okay
ice cubes, as needed
1 cup frozen whipped cream topping (e.g. Cool Whip), low-fat okay
2/3 cup instant chocolate 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: Rocky Road Cream Pie
Rich, creamy pie is quick and easy to make, but will surely impress!
heaping 1/2 cup (0.28 Lb.) instant chocolate 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.