Kitchen notes · a little help before you start
3 Ingredient Vanilla Pudding
3 Ingredient Vanilla Pudding is made with 3.4 oz boxes instant vanilla pudding, 8 oz container Cool Whip, and milk.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 12
- Ingredients
- 3 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides · Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Fold at the stated step
Keep the folding step in the mixing sequence.
2. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
3.4 oz boxes instant vanilla pudding
In the method: Whisk together pudding mixes and milk until dissolved.
8 oz container Cool Whip
In the method: Fold in Cool Whip.
milk
In the method: Whisk together pudding mixes and milk until dissolved.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 3.4 oz boxes instant vanilla puddingIngredient note
Source: 1 8 oz container Cool WhipIngredient note
Source: 4 cups milk
How to make it
0 of 3 steps completeMake room for 3 Ingredient Vanilla Pudding
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Store in refrigerator in an air tight serving container until ready to serve.
A few questions you might have
What should I prepare first?
Start with this step: Whisk together pudding mixes and milk until dissolved.
Which preparation step should I plan for?
Keep the folding step in the mixing sequence.
What happens at the end?
Store in refrigerator in an air tight serving container until ready to serve.
How do I plan the ingredient amounts?
This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: julieseatsandtreats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.