How do I make a cherry pie?

How to make pie filling from instant pudding?

• I have an industrial size envelope of instant vanilla pudding and would like to make part of it to be a topping for a depressed top sponge cake. The last time I used this for pie and followed the directions, the pudding filling was loose and a little to runny for a good pie. Does anyone know what the reduction of milk would be to make it thicker for a filling? The usual directions on a small box, are, 2 cups of milk to a 3.4 oz box of instant pudding. The envelope I have is huge, and uses 2 gallons of milk for pudding, but I do have a food scale and can measure out 3.4 oz, now to make a thicker filling, how much milk? I don't have time to experiment, or I would. I have to have this pie/cake thing made in 4 hours.

• Answer:

  The conversion from pudding to pie filling is usually HALF the amount of milk. So if you scoop out 3.4 oz from this gargantuan box of pudding, then just use ONE cup of milk, instead of two. You might want to note the omission on your remaining pudding.