Product Details: Just blend our white chocolate cheesecake pudding mix with milk for a classic rich and creamy pudding dessert. 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 5 Pound Bulk Bag (80 ounces / 2.27 kg) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
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), yogurt Blend (nonfat milk solids, whey solids, lactic acid), cane sugar, cream cheese flavor (maltodextrin, yeast extract, natural flavor, salt, silicon dioxide), modified food starch, natural and artificial flavors, cellulose gum, xanthan gum. Contains milk & soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
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: "Orange You Glad You Made It" Fruit Salad
Super easy fruit salad with a sweet orange glaze. Have the recipe written
down, because anyone you serve it to will ask for it!
1 pineapple, peeled, cored, cut into bite-size pieces
2 apples OR pears, cored, cut into bite-size pieces
1 can of mandarin oranges in juice (not in syrup)
heaping 1/2 cup (0.28 Lb.) instant white chocolate cheesecake pudding mix
1/2 cup of the reserved mandarin orange juice
~ As you cut your fruit, place it into a large mixing bowl. Add oranges to bowl and gently toss to mix.
~ Sprinkle pudding mix over fruit and then drizzle orange 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: No Bake White Chocolate Cheesecake
Rich and sweet cheesecake is easy to make but is sure to impress!
1 1/2 cups cold milk
heaping 1/2 cup (0.28 Lb.) instant white chocolate cheesecake
(1) 8 oz. container frozen whipped cream topping, thawed
9" prepared graham cracker or vanilla cookie crumb pie crust
1 cup mini white chocolate chips
~ 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 and 1/2 of the white chocolate chips into the pudding mixture.
~ Spead the mixture into the prepared pie crust. Cover, and refrigerate for 2 hours.
~ Spread the remaining whipped cream topping evenly over the pie and then sprinkle remaining white chocolate chips around the circumference of the pie.
~ Keep refrigerated until ready to serve.
