Shelter in Place Plan

Instant Pudding with Shelf-Stable Milk

Instant pudding mix whisked with shelf-stable milk, topped with fruit or crumbs. A no-power dessert in about 10 minutes.

  • Serves 4 servings
  • Time 10 min
  • Heat None needed
Four cups of chocolate and vanilla pudding topped with fruit beside a milk carton

Instant pudding sets without cooking, so it is one of the few desserts you can make with no power. It works with a carton of shelf-stable milk you would keep for cereal anyway.

Ingredients

  • 1 box (3.4 oz / 96 g) instant pudding mix, 4-serving box
  • 2 cups (500 mL) shelf-stable milk, or the amount on the box
  • canned fruit, drained, or crushed graham crackers, to top

Equipment

  • Bowl
  • Whisk or fork
  • Cups or small bowls
  • Spoons

Steps

  1. Read the box first. It gives the amount of milk, and some boxes say which kinds of milk set.
  2. Pour the milk into the bowl, add the mix and whisk for about 2 minutes, or as long as the box says.
  3. Let it stand for about 5 minutes to thicken. Without a fridge it stays softer than chilled pudding.
  4. Spoon into cups and add the topping.
  5. Eat within 2 hours. If your fridge is working, chill it until you serve it.

Swaps from the pantry

  • Powdered milk mixed with safe drinking water, following the label.
  • Ready-made shelf-stable pudding cups, which need no mixing.
  • Plant-based milks may not set the same way; check the pudding box.
  • Banana chips, mini marshmallows or granola on top.

Allergens

  • Dairy

Dairy from the milk. Graham crackers add wheat. Check the pudding mix label for other allergens.

Ingredients vary by brand, so read every label for your household's allergies.

Food safety

  • Check every can before you open it. Do not use food from cans that are leaking, bulging or badly dented, or that have a deep dent on a seam.
  • Once opened, eat it within 2 hours, or 1 hour when it is above 90°F (32°C). If your fridge is working and at or below 40°F (4°C), put leftovers in a covered container and refrigerate them. If not, throw leftovers out. See food safety when the fridge fails.
  • Use safe drinking water for everything here, and especially for water that is not cooked: bottled, or boiled or treated as in treating water.
  • When in doubt, throw it out. Do not taste food to test it.

Sources

Updated