Product Details: Just blend our banana creme pudding mix with milk for a classic rich and creamy yellow pudding dessert bursting with tropical banana flavor. Instant pudding mix is a favorite convenience pantry staple in our house. We use it to make quick desserts, including parfaits, cream pies, trifles, and filled donuts. Stir some pudding mix into cake and cookie batters for extra flavor and moisture. Use it to make smoothies creamier and richer. Shelf-stable; no refrigeration required.
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Directions: With an electric mixer on low speed or a by hand with a whisk, beat together a heaping 1/2 cup (0.28 Lb.) pudding mix with 2 cups (16 fl. oz.) of cold milk for 1 minute. Chill for 1 hour to set. For larger recipes and yields, see the table below.
| Lbs. of Mix | 0.28 | 1 | 3 | 5 | 10 | 15 |
|---|---|---|---|---|---|---|
| fl. oz. of Milk | 16 | 57 | 172 | 286 | 573 | 859 |
| 1/2 cup Servings | 4 | 14 | 43 | 72 | 143 | 215 |
Our 15 Pound Bulk Case (240 ounces / 6.7 kg) is a special order item.
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Ingredients: pudding base (sugar, dextrose, modified corn starch, tetrasodium pyrophosphate, 2% or less of: disodium phosphate, monoglycerides, soybean oil, salt, soy lecithin, whey, sodium caseinate, palm oil), dextrose, banana flavor, banana powder, modified food starch, cane sugar, nat. flavor, nat. flavors, xanthan gum & cellulose gum, salt, molasses powder (molasses, maltodextrin), yellow #5, beta carotene. Contains milk & soy. Packaged in a facility that also
handles wheat,
milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 2 Tbls. / 32 grams serving.
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.56 pounds / 1 pound ≈ approx. 1.79 cups
Shelf Life: 1+ Year when stored at room temperature or below in an air-tight
container out of direct light
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Recipe: Pudding Mix Cookies
OMG! These are so awesome, you'll never need to search for another drop cookie recipe again!
1 1/2 cups all-purpose flour
heaping 1/2 cup (0.28 Lb.) instant pudding mix
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup butter, room temperature
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract OR 1/2 tsp. vanilla powder
~ Stir together dry ingredients (first 4) with a fork; set aside.
~ With an electric mixer on medium speed, beat together butter and sugar until fluffy.
~ Add eggs to butter and sugar and mix in on low speed.
~ On low speed, gradually incorporate the dry ingredients into the wet.
~ Stir in vanilla.
~ Drop dough by heaping teaspoonfuls onto a baking sheet.
~ Bake in a preheated 350 degree oven for 9-10 minutes.
~ Cool on pan for 2 minutes before moving to a cooking rack.
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Recipe: Banana Glazed Fruit Salad
Super easy fruit salad with a sweet fruity glaze.
1 pineapple, peeled, cored, cut into bite-size pieces
1 apple, cored, cut into bite-size pieces (we like Granny Smiths, but any will do)
1 pear, cored, cut into bite-size pieces (you can substitute for another apple)
2 cups grapes, halved if you have time
heaping 1/2 cup (0.28 Lb.) instant
banana pudding mix
juice of 1 lime OR 2 tsp. lime juice powder plus 2 Tbls. water
~ As you cut your fruit, place it into a large mixing bowl. Gently toss to mix.
~ Sprinkle pudding mix over fruit and then drizzle lime juice over top. Using
your hands or a spatula, gently fold the mixture until all pudding mix has
dissolved into fruit juices.
~ Chill until ready to serve.
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Recipe: Quick Banana Creme Pie
Rich, creamy banana pie is easy to make, but will surely impress your
guests!
1 1/2 cups cold milk
heaping 1/2 cup (0.28 Lb.) instant banana pudding mix
(1) 8 oz. container frozen whipped cream topping, thawed
(1) 9" prepared graham cracker or vanilla cookie crumb pie crust
1 - 2 ripe bananas, peeled and sliced thinly
~ Beat together milk and pudding mix either by hand with a
whisk or with an electric mixer on low for 2 minutes. Gently fold 1/2 of the
whipped cream topping into the pudding mixture. Set aside.
~ Arrange the banana slices in a single, evenly spaced layer on the pie crust.
~ Spread the pudding mixture into the pie crust, over the bananas. Cover, and refrigerate for 2 hours.
~ Spread the remaining whipped cream topping evenly over the pie and keep refrigerated until ready to serve.
