How to make Jell O pudding?

For pudding:. Add 2 tablespoons dry mix to 1/2 cup cold milk. Either shake or stir the two ingredients together. Chill until firm (about five minutes) .

How many cups of milk do you need for Jello pudding?

Instructions. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.)

What are the ingredients in Jello pudding?

SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), ARTIFICIAL COLOR, YELLOW 5, YELLOW 6, BHA (PRESERVATIVE).

What are the ingredients in Jello chocolate pudding without sugar added?

Ingredients: Modified Cornstarch, Cocoa (Processed With Alkali), Maltodextrin, Disodium Phosphate, Tetrasodium Pyrophosphate, Contains Less Than 2% Of Natural And Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- And Diglycerides, Aspartame* And Acesulfame Potassium (Sweeteners), Red 40, Yellow 5, Blue 2, ...

What makes Jello pudding thick?

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates .

How do you make Jello pudding better?

Use Evaporated Milk Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk. It's rich, and the gorgeous taste is ideal for taking your instant pudding from meh to amazing.

What is in Jello chocolate pudding?

In a medium bowl, combine gelatin and 2 1/2 ounces milk . Whisk with a fork to ensure no lumps remain. In a small sauce pot, combine sugar, cocoa, salt, and remaining milk over medium-low heat. Whisk constantly until smooth and the mixture begins to bubble around the edges, about 5 minutes.

What is chocolate pudding made of?

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.

Can you make Jell O pudding without milk?

The base ingredients for most Jell-O brand instant puddings are dairy-free as well as vegan. By using a non-dairy milk such as coconut, almond, or oat milk you keep this simple instant pudding dairy-free/ vegan.

What are the ingredients in Jello chocolate vanilla swirl pudding?

SKIM MILK, WATER, SUGAR, MODIFIED CORNSTARCH, COCOA PROCESSED WITH ALKALI, CONTAINS LESS THAN 1.5% OF HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), CORNSTARCH, SALT, CALCIUM PHOSPHATE, SODIUM STEAROYL LACTYLATE (FOR SMOOTH TEXTURE), SODIUM ALGINATE, ARTIFICIAL COLOR, NATURAL AND ARTIFICIAL FLAVOR, YELLOW 5 ...

How to make pudding from the box?

To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes).

Can you use water instead of milk to make jello pudding?

Using water instead of milk in instant pudding will result in a less creamy and less rich texture.

What is Jello instant pudding mix?

It's an instant pudding mix that's quick and easy to prepare, and an amazing pie filling or cake topping . Whatever your heart desires, because you just can't get enough of vanilla. Have it for breakfast, dessert, or snacks. It's guilt-free!

Homemade Jell-O Style Chocolate Pudding Recipe (2024)

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Desserts

All the creaminess and silkiness without the industrial shenanigans.

Stella Parks

Editor Emeritus

Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

Learn about Serious Eats'Editorial Process

Updated October 17, 2022

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Why It Works

Omitting eggs eliminates the unwelcome richness and yolky flavor that detracts from the chocolatey silkiness of the original pudding cup.
Setting with gelatin instead of cornstarch results in a creamy pudding that sits light on the tongue.

A single serving of Jell-O chocolate pudding, the kind we ate as kids*, came packed with the full spectrum of nutritional evil: an entire ounce of sugar and 10% of an adult's daily sodium, plus a handful of unpronounceables. Even so, it got to squeak by as a wholesome snack moms could feel good about 'cause the Cos reminded them thatit was made from fresh milk.

*The recipe used at Jell-O nowadays has cut back significantly on sugar and salt.

Nutritionally abysmal, calorically empty, vitamin deficient, sugar laden, fatty McFatterson desserts are kinda my thing.

How did that work, exactly? Did 5% calcium go farther in the 80s? I don't mean to sound critical of Jell-O itself (a paragon of milk chocolatey satisfaction!) only the tactics once used to shill it. Nutritionally abysmal, calorically empty, vitamin deficient, sugar-laden, fatty McFatterson desserts are kinda my thing.

I just don't like operating under the delusion that some nominal calcium can act like a nutritional Band-Aid. I love nutrition. I'd just prefer to keep it in vegetables where it belongs. I live secure in the knowledge that I deserve a bowl of chocolate pudding. I don't have to justify it or excuse it.

So let's free ourselves from the prison of these wholesome delusions and enjoy chocolate pudding for its merits.

How to Make Jello-O Pudding That's Better Than Store-Bought

What made Jell-O pudding in the little plastic cup so exceptional compared to the instant variety, or even homemade, related directly to its texture. It had a slick silkiness that made all other puddings seem as thick and heavy as paste. You could suck up a spoonful through closed teeth, letting it flood your mouth with creamy chocolate wonder. And what can compare to the exquisite pleasure of licking clean the chocolate-stained tinfoil lid?

You can't make a chocolate pudding like that with eggs; they lend an unwelcome richness and a yolky flavor vaulting straight past pudding to pot de creme territory. And while cornstarch-thickened puddings have a lovely creaminess, they sit more heavily on the tongue. A major bonus when it comes to a slice of chocolate cream pie, but not so much when it comes to pudding snacks.

The Jell-O folks do it with an arsenal of industrial shenanigans (e.g.,sodium stearoyl lactylate) which we can skip by using...wait for it...gelatin. An ingredient ironically not used in Jell-O pudding.

Homemade Jell-O Style Chocolate Pudding Recipe (3)

January 2012

Recipe Details

Homemade Jell-O Style Chocolate Pudding Recipe

Prep5 mins

Cook5 mins

Ingredients

1/4 ounce powdered gelatin
14 1/2 ounces milk, divided
5 ounces sugar
3/4 ounce cocoa powder
1/2 to 3/4 teaspoon kosher salt, half as much if iodized
2 teaspoons vanilla extract

Directions

In a medium bowl, combine gelatin and 2 1/2 ounces milk. Whisk with a fork to ensure no lumps remain.
In a small sauce pot, combine sugar, cocoa, salt, and remaining milk over medium-low heat. Whisk constantly until smooth and the mixture begins to bubble around the edges, about 5 minutes.
Pour the hot dairy mixture through a sieve into bowl of gelatin. Whisk gelatin into chocolate mixture. Stir in vanilla, and season with additional salt if needed (I've discovered the amount needed will vary according to the bitterness of the cocoa powder, which varies between brand and type).
Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours.
To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture. (Alas, stirring or beating with a spatula alone will not sufficiently break up the pudding into a creamy, hom*ogeneous mixture.) Spoon whipped pudding into 4 serving dishes.
If all the pudding is not eaten at this time, it will be necessary to re-whip the pudding before serving, as prolonged refrigeration creates an unpleasantly firm texture.

Notes

All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects.

The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings whereas whole milk gives the full flavor of the original. High-end fancy cocoa powders like Valrhona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember.

Special Equipment

Sauce pot, whisk, sieve, kitchen scale

Gluten-free Desserts
Chocolate

Nutrition Facts (per serving)
226	Calories
3g	Fat
44g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	226
% Daily Value*
Total Fat 3g	3%
Saturated Fat 1g	7%
Cholesterol 9mg	3%
Sodium 213mg	9%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	4%
Total Sugars 41g
Protein 6g
Vitamin C 0mg	1%
Calcium 134mg	10%
Iron 2mg	11%
Potassium 159mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)