Preparation & Usage

Pie Direction: 1. Add 3 3/4 cups milk* to 2 (4-serving size) packages pudding mix in saucepan. (For 1 package pie, use 2 cups milk*). Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. 2. Pour into 9-inch baked pastry or crumb crust (use 8-inch crust for 1 package pie). 3. Refrigerate at least 4 hours or until set (3 hours for 1 package pie). Pudding Directions: (Pie Directions on side panel) 1. Add 2 cups cold milk* to pudding mix in saucepan, stirring to keep mixture smooth. 2. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Remove from heat. Pudding will thicken as it cools. 3. Pour into dishes. Cool slightly, then refrigerate at least 1/2 hour. For firmer set, refrigerate for 1 hour. Serve warm or cold. Makes 4 (12-cup) servings. For creamier pudding, place plastic wrap directly on pudding surface before refrigerating. Stir pudding before serving. *1% lowfat, skim, non-fat dry or lactose-reduced milk will cause soft set. Non-dairy creamer is not recommended.

Features

4 - 1/2 servings

Kosher - Pareve