Jello Instant Pudding Recipes
Monica Said:
Any recipes to use up Jello instant/cooked pudding mix?We Answered:
I give Lemon Poppyseed cakes as gifts at Christmas every year. Here's what's in them:1 box yellow cake mix
1 small box lemon instant pudding
4 T black poppyseeds
1/2 c oil
1 c water
4 eggs
Mix together the dry cake mix, instant lemon pudding dry mix, and poppyseeds. Add the oil, water, and eggs - the eggs one at a time. Beat well. Pour into sprayed cake pans (I use the mini loaf pans but you can use two regular loaf pans if you want). Bake 375º 30-35 minutes depending on the pan you use and test with a toothpick. Make a glaze to go over the top from 1 T butter, 1 T lemon juice and 3-4 heaping tablespoons sifted powder sugar. Melt the butter in a small skillet, add the lemon juice and stir and then add the powdered sugar and mix well. Drizzle over the cakes after they cool.
For either the butterscotch (cooked) or vanilla (cooked) - take a boxed cake mix (the butterscotch would go well with the yellow cake mix or chocolate) - and pour the cake mix in a bowl. Prepare the cooked pudding according to package directions. The minute it has boiled and thickened, pour directly into the dry boxed cake mix and stir. It will start to rise. Pour into a sprayed cake pan and smooth it out flat. Place in preheated 350º oven for 25 minutes. It will make a very moist cake that you just need to frost. If you do the vanilla cooked in a white or yellow cake mix, you can frost it with a mixture of the cooked butterscotch mixed with Cool Whip (after it's cold) or put the butterscotch in the chocolate and frost with the Cool Whip (or Dream Whip and the vanilla cooked pudding. Or even butterscotch instant in the cake mix and butterscotch cooked in with the Cool whip.
Lots of ideas.
Hope they help.
Rene Said:
Using Jello Instant Pudding mix for brownies?We Answered:
Jello Pudding BrowniesIngredients :
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 pkg instant chocolate pudding
2 eggs
2/3 cup oil
1/2 tsp vanilla
Preparation :
In a large bowl combine pudding, eggs, oil and vanilla and mix well. Then add dry ingredients and mix well. Spread evenly in greased 8 inch square pan. Bake at 350 degrees for 35 to 45 minutes. Cut into squares.
Marcia Said:
need recipes using sugarfree jello or sugar free instant pudding mix?We Answered:
STRAWBERRY PIE1 Pkg Of Strawberry Jello Small
1 Pkg Of Cooked Vanilla Pudding
I Qt Of Sliced Strawberries
1 Graham Cracker Crust
1 1/2 Cups Of Water
Slice strawberries and put into crust.
Mix water and jello and pudding together on stove cook
until it thinkens and becomes clear pour over strawberries
let cool and top with cool whip
Note: Can also be made with sugar free jello
and sugar free pudding
Strawberry Lemon Trifle (Sugar Free)
1 ½ boxes (7 ounces each) chocolate fructose-sweetened
cookies, such as Fifty 50 Brownie fudge cookies, about 36
cookies divided
1 pint strawberries
2 packages (1 ounce each) fat free, sugar free instant
vanilla pudding mix
1 quart skim milk
1 ½ teaspoon grated lemon zest
½ cup fat free nondairy whipped topping, thawed optional
Method
Set aside 8 cookies; cut 12 in half crosswise.
Coarsely chop remaining cookies and set aside.
Set aside 1 strawberry with hull on.
Remove hulls from remaining strawberries;
slice into thirds and set aside.
Prepare pudding according to package directions using skim
milk, stir in zest and nutmeg.
Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over
bottom of 6-cup trifle dish; spread 1 ½ cups pudding over
cookies.
Press cut sides of some cookies halves and reserved
strawberry slices and against sides of bowl and around edge
of pudding; sprinkle ½ cup chopped cookies over pudding.
Repeat layering and pressing with more pudding, cookie
halves, strawberries and chopped cookies.
Top with remaining pudding.
Halve reserved cookies; arrange over top of trifle.
If desired, transfer topping to pastry bag fitted with star
tip; pipe or mound topping over cookies.
Top with reserved strawberry.
Creamsicle Pie
1 (8oz.) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts
Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add orange juice and blend with mixer till real creamy. Sprinkle pudding in , blending well; add orange Jello, mix till well blended. Divide into two pie crusts; chill several hours before serving.
Virginia Said:
Jello instant pudding won't set, measured precisely, anyone had this before?We Answered:
Probably the electric mixer. It could have thinned out the texture because it's more harsh as opposed to a whisk.Brett Said:
Any ice cream recipes using instant pudding and evaporated milk instead of half and half and cream?We Answered:
Cream contains (40%min) milk fat.You can't make "ice cream" without it.
Pudding and condensed milk may congeal and look the part but it will never, NEVER, be an adequate "instead of" for fat or taste as good.
Jane Said:
Chocolate Chip cookie recipe that includes Jello vanilla pudding mix in the recipe?We Answered:
Award Winning Soft Chocolate Chip CookiesRated: 5 out of 5 by 3552 members Prep Time: 15 Minutes
Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes
Yields: 72 servings
"Everybody wants this recipe when I take them in for a carry-in. You can use any flavor pudding you like for this recipe."
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate
chips
2 cups chopped walnuts
(optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.