3 MINUTES FROM BEAT TO EAT …
Mixing Instructions:
1. Pour 2 cups of 2% milk or 1 ¼ cups of milk alternative* into a bowl, add mix.
2. With a whisk, mix gently until no dry powder is visible.
3. Using an electric mixer, beat on low for 2-3 minutes, or until desired texture is achieved. If the milk begins to foam, stop mixing until foam subsides and then beat again until desired texture.
Serving:
Pour into serving dish and place in fridge for 5 minutes for instant pudding. For the ultimate thick pudding, cover the dish and place in fridge overnight. After refrigeration, stir and eat with or without adding toppings.
Pudding will be smooth and creamy and ready to eat. Can be prepared with full cream/low fat/fat-free milk as well as milk substitutes (Soy, Almond, Coconut, or any Plant-Based milk). Delicious as a filling when mixed with cream/non-dairy cream.