What to do with a box of “cooked” vanilla pudding
I accidentally bought vanilla “cooked” pudding (the kind that comes in a little box) instead of the “instant” for a recipe I was asked to make. I always bake from scratch so I really had no idea what I was looking for! Did a bit of research and I read there are subtle differences between the cooked and instant and therefore I should avoid substituting the cooked for the instant in this bundt cake. Now I have a box of this “cooked” pudding that I do not know what to do with. I am looking for ideas other than just eating the plain pudding. Thanks!
Southern banana pudding is basically layers of Nilla wafers, bananas, vanilla pudding, and whipped cream.
Icebox cake--graham crackers on the bottom, then a layer of cooked vanilla pudding, another layer of grahams over that, then a cook a box of chocolate pudding on top and top with graham cracker crumbs. Important (HA HA) to put the vanilla layer on the bottom because the chocolate pudding is a nicer contrast with the crumbs on the top layer. ;)
a friend is known for her crazy good dessert that she always makes (and brings) for Christmas, Easter and Thanksgiving. hubby and I were both shocked to learn the 2 easy ingredients. cream puffs devoid of anything and vanilla pudding. we think she orders cream puffs from a bakery and pumps a squirt of vanilla pudding inside
hope that helps
Cooked pudding has cornstarch in it for thickeners, which is why you need to heat it up. I think it will be ok for baking. A lot of people substitute a mix of AP flour+cornstarch for cake flour.
Instant pudding has modified starch in it which doesn't require heat to activate.
FWIW, when making the Bacardi rum bundt cake which calls for instant pudding, I did a sub of 3/5 cup of icing sugar and an extra egg. You can add some extra vanilla too.
1/4 cup warm water (110F. degrees)
1 cup warm milk (110F. degrees)
1 - .25 oz pkg. yeast (or 2 1/2 teaspoons yeast)
1 tablespoon granulated sugar
1/4 cup melted butter, cooled
1- 3 oz. box vanilla pudding mix
1 large beaten egg, room temperature
1/2 teaspoon salt
4 cups bread flour + extra for kneading & rolling out dough
Non stick cooking spray
1 cup brown sugar
1 tablespoon cinnamon
1/4 cup butter, room temperature
3/4 cup chopped pecans or walnuts, optional
4 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk, as needed
Whisk together the warm water & milk, yeast and granulated sugar in a large mixing bowl until blended. Allow mixture to bloom for five minutes then whisk in the melted & cooled butter, dry pudding mix and beaten egg until blended.
Using a wooden spoon, stir in the salt and four cups flour well. Sprinkle a work surface with additional flour; turn dough out and knead, adding a little more flour, as needed while kneading until dough is smooth and no longer sticky. Spray the mixing bowl with non stick cooking spray and place the dough back into it, lightly spray surface with cooking spray. Cover bowl with plastic wrap and place in a warm place until doubled or about an hour. Spray the sides and bottom of a 9 x 13 inch rectangle pan with non stick cooking spray; set aside.
For the filling, stir together the softened butter, brown sugar and cinnamon until well mixed; set aside. Sprinkle the work surface with a little flour, turn dough out and roll it into a 17 x 10 inch rectangle. Spread the top of the dough with the cinnamon butter, covering to the edges. If desired, sprinkle the nuts on top of the cinnamon mixture. Starting on the long end, begin tightly rolling the dough up jellyroll style.
Using a very sharp knife or a piece of dental floss, cut the dough into 16 portions. Take the loose end of each portion and tuck it under the roll; place rolls into the prepared pan, side by side with a few inches in between to allow space for the second rising. Set pan in a warm place, allowing cinnamon rolls to rise until doubled or 45 minutes to one hour. Preheat oven to 350F. degrees 10 minutes before baking.
Bake the cinnamon rolls for 15-20 minutes or until center of rolls are set. While rolls bake, prepare the frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract. Add one tablespoon milk and continue to beat, adding the remaining milk as needed, until smooth. Once rolls are taken from the oven, allow to cool for 2 minutes before spreading the frosting over the top, coating each cinnamon roll (don't miss the edges!).
** You can use regular or instant pudding mix. This recipe can be altered with different flavors of pudding and frostings. This recipe can also be mixed with the first rise in the bread maker. Enjoy!
Use it in a layer cake as the filling and slice some fresh bananas and place on the pudding. Then frost with a nice butter cream or cream cheese frosting on the outside. The pudding really is a nice change.