Cook & Serve Butterscotch Pudding & Pie Filling Mix (3.5 oz Box)

Now this is some good flavor here

Good try but i think hard read after

I'm in agreement with someone who answered a question....I don't buy instant. I ony buy COOK & SERVE PUDDING. I use organic non-fat dry milk powder to make up the milk and I use extra milk powder--adds to the protein value of the pudding. I was so glad to see butterscotch back in stock. I made up 2 small packages. I added some chopped up walnuts, and, when getting them out of the freezer, saw a bag of butterscotch chips left over from making cookies. So, I added a small hand-full --well, actually, a palm full, not a full hand-full. They have a stronger butterscotch flavor so any dilution from the extra milk powder would be offset. By the time the pudding was at a low boil on medium heat, the chips were completely dissolved. I added to the nutritional value of my pudding with the walnuts and extra milk powder. It was very creamy --except for the pieces of walnuts, of course. It was delicious. I had a small bowl every day--somewhere between 1/2 cup & 1 cup, satisfying any desire for something sweet after dinner. I prefer the COOK & SERVE because it is so much creamier than the instant. There is something comforting about standing at the stove, stirring the pudding. I think it's because it reminds me of my childhood--before there was instant pudding you had to cook it. If you look online, you'll see the cooked pudding was called "instant pudding" in 1936. I guess because it was quicker than making completely from scratch back then. You just added milk and cooked-- simple! It looks like true "instant" pudding (no cooking needed) was introduced in 1949 but wasn't widely available in the USA except at only a few stores in NYC (maybe-because I didn't recognize the names of the stores). Don't quote me on that, I could be wrong... Early 1950's it spread. Now, we lived in a small town in AZ at the time and it could have been mid-50's before it was in our stores. (?) I remember when instant pudding appeared-- or at least when my Mom decided to try it and it wasn't 1950. I was only 3 yrs old then and I'm sure wasn' t aware of how it was prepared or possibly even the difference in texture. It had to be a few yrs later. The texture is not the same as cooked --it's simply not as creamy. My Mom kept getting the "cook" variety so that's what I was raised on. I guess everyone in our family liked the creaminess of the cooked variety better-- either that or it was less expensive. Anyway, I've tried instant a few times over the years, but always go back to COOK & SERVE. To me, it's relaxing to simply stand there and stir. No brains, no real exertion necessary. It's like when my daughter was a baby. Sitting and folding warm, clean smelling cloth diapers was relaxing. It was probably the only time I got to sit and do practically nothing. AMAZON: I DO WISH YOU'D CARRY THE LARGER PKGS OF COOK & SERVE PUDDING MIX. They contain approximately a mid point between 1 and 2 sm packages . Also, need to add CHOCOLATE FUDGE flavor.

My favorite flavor of Jello other than Coconut which I use to make pies. I love the COOK and serve over the instant. Like the "skin" that forms on top with the COOK type. Rarely drink milk, but will consume 2 cups of it when I make this.

This butterscotch pudding has good flavor and sets up nicely. It's convenient for quick desserts and the taste is classic Jell-O quality. The texture is smooth though I wish it had a slightly richer butterscotch taste. Easy to prepare and the portion size from one box is perfect for our family. Overall a reliable product for the price.