Butterscotch Pudding Mix

Store the dry mix in a cool, dry pantry. Once prepared, refrigerate pudding in an airtight container for up to 3-4 days.

Whisk the mix thoroughly with cold milk before heating to avoid lumps.

Cook over medium heat, stirring constantly, until the mixture thickens—usually 1-2 minutes after it begins to simmer.

For a richer texture, use whole milk or substitute half the milk with cream.

Let pudding cool slightly before pouring into serving cups; it will continue to set as it cools.

Stir in vanilla extract or a pinch of salt to enhance butterscotch flavor.

Whipped cream or whipped coconut cream

Graham cracker or cookie crumbles

Chocolate shavings or drizzle

Caramel sauce

Pecans or walnuts

Vanilla wafers or shortbread

Not whisking the dry mix with cold milk first—this causes lumps and uneven texture.

Over-cooking or cooking at too high a heat, which can cause the pudding to break or become grainy.

Undercooking, which results in a thin, runny pudding instead of a proper custard consistency.