Homemade No-Cook Instant Pudding Mix Recipe

Name: Homemade No-Cook Instant Pudding Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VANILLA INSTANT PUDDING MIX:; 2 cups Granulated Sugar; 2 cups Instant Clear Jel; 1/2 teaspoons Salt; FOR THE CHOCOLATE INSTANT PUDDING MIX:; 2 cups Granulated Sugar; 2 cups Instant Clear Jel; 2 cups Dutch Process Cocoa Powder; 1/2 teaspoons Salt; FOR MAKING PUDDING FROM THE MIX:; 2 cups Cold Milk (Whole, 2%, 1% Or Skim Cow Or Goat Milk, Coconut, Soy, Rice Or Almond Milk.); 3/4 cups Pudding Mix; 2 Tablespoons Pure Vanilla Extract For The Vanilla Pudding; 2 teaspoons Pure Vanilla Extract For The Chocolate Pudding

Servings: persons

FOR THE VANILLA INSTANT PUDDING MIX:
2 cups Granulated Sugar
2 cups Instant Clear Jel
1/2 teaspoons Salt
FOR THE CHOCOLATE INSTANT PUDDING MIX:
2 cups Granulated Sugar
2 cups Instant Clear Jel
2 cups Dutch Process Cocoa Powder
1/2 teaspoons Salt
FOR MAKING PUDDING FROM THE MIX:
2 cups Cold Milk (Whole, 2%, 1% Or Skim Cow Or Goat Milk, Coconut, Soy, Rice Or Almond Milk.)
3/4 cups Pudding Mix
2 Tablespoons Pure Vanilla Extract For The Vanilla Pudding
2 teaspoons Pure Vanilla Extract For The Chocolate Pudding

1
For the vanilla instant pudding mix:
2
Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
3
For the chocolate instant pudding mix:
4
Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
5
Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well.
6
To make pudding from either mix:
7
Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes.
8
Note: If the pudding is too soft set, you can add extra pudding mix, 1 tablespoon at a time, until it thickens to your liking.

974

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE VANILLA INSTANT PUDDING MIX:, 2 cups Granulated Sugar, 2 cups Instant Clear Jel, 1/2 teaspoons Salt, and more.

Yes, Homemade No-Cook Instant Pudding Mix falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade No-Cook Instant Pudding Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions