I make an awesome "cook and serve" Jello pudding, in the microwave in 8 minutes. I always put either almonds or white chocolate chips on the bottom of the serving cups and put the pudding, hot, on top.
My secret is using fat free milk...and mixing it for at least ten minutes. NOT a single undissolved grain of powder in the milk, before starting to microwave it. Makes for super smooth, perfect pudding.
I never liked INSTANT (too gritty and chemical tasting).
What about YOU? Instant or cooked? Any tips on making them BETTER?
My secret is using fat free milk...and mixing it for at least ten minutes. NOT a single undissolved grain of powder in the milk, before starting to microwave it. Makes for super smooth, perfect pudding.
I never liked INSTANT (too gritty and chemical tasting).
What about YOU? Instant or cooked? Any tips on making them BETTER?