We usually get the Jell-O brand mixes, so I have no way to compare to others. They come in boxes that have a bag of powder inside, and each box can make a smaller or larger amount. If memory serves, the smaller box gets mixed with two cups of milk (we use `%, but that won't matter, though whole might make it even better) and the larger box is mixed with three cups. You stir until the lumps are gone and the mixture is very thick, then fridge it. The directions say to wait five minutes, but waiting a few hours is, in my experience, going to give you a much better pudding. > On Mar 2, 2015, at 1:37 PM, Charles Rivard via Cookinginthedark > <[email protected]> wrote: > > As I understand it, you can buy a box of pudding mix that you simply mix with > milk, whisk or stir, and let firm up in the fridge. No heating necessary. > > Questions: How much do they make? How long before they can be eaten? Are > they about the same in quality? If not, what are the best brands? > > Now for the last question, and why I'm asking about this: I apparently got > ahold of some bad sour kraut, and it returned the favor with a case of food > poisoning. I'm on the road to recovery. Along that road to recovery, I > decided to get something easily digestible, and pudding works. Being a real > chockoholic, of course, I chose chocolate pudding. Now, after not having > eaten any in several years, I'm hooked, and got an idea. If I mix chocolate > pudding with chocolate milk instead of white, will it intensify the chocolate > flavor? > > Thoughts and advice are appreciated quickly, because I will be going to the > store on Wednesday. Thanks. > > --- > Be positive! When it comes to being defeated, if you think you're finished, > you! really! are! finished! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark
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