Vanilla Pudding and Pie Filling Mix

Store the dry mix in a cool, dry place. Once prepared, refrigerate pudding and pie filling.

For a richer flavor, use whole milk or half-and-half instead of lower-fat milk.

Stirring constantly while cooking prevents lumps and scorching.

Chill the pudding completely before using it as a pie filling.

Add a splash of vanilla extract with the milk for an extra vanilla boost.

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream

Chocolate shavings

Crushed cookies or graham crackers

Shortcake biscuits

Not stirring constantly, leading to lumps or a scorched bottom.

Not chilling the pudding long enough before assembling a pie, resulting in a runny filling.

Using the wrong liquid ratio, which can make the pudding too thick or too thin.