Chocolate Instant Pudding

Once prepared as pudding, cover and refrigerate. Best eaten within 3–5 days.

Store unopened box in a cool, dry pantry. Typically lasts 1–2 years when sealed.

Whisk vigorously for 1–2 minutes to achieve the right thickness; under-whisking yields a thin pudding.

Use cold milk straight from the fridge for best results—warm milk can prevent proper thickening.

For a fluffier mousse-like texture, whip the pudding with an electric mixer for 2–3 minutes after it sets.

Substitute half the milk with heavy cream for a richer, more indulgent pudding.

Whipped cream or fresh berries

Crushed cookies or graham crackers (for texture)

Vanilla wafers or pound cake

Chocolate shavings or sprinkles

Banana slices or strawberries

Adding milk that's too warm, which interferes with thickening agents and yields runny pudding.

Not whisking long enough—the mix needs vigorous stirring to activate its thickening properties.

Using expired mix; old pudding mix may not thicken properly.

Forgetting to let it set in the fridge; it continues to thicken as it cools.