Hi Ann, I'm sorry the pudding didn't set up well for you! Is it possible it wasn't heated to a boil and cooked for minute while boiling? This is necessary for the cornstarch to activate and do it's job to thicken the pudding. Also, it thickens as it cools so you do not need to cook it until it is to the desired consistency. Cooking too long and stirring too vigorously can keep the cornstarch from working as well. I hope that helps!

Hi Darlene,
I haven't tested freezing this pudding but would guess that doing so will change the texture somewhat. I think it would still stay set though. Good luck!

Hi Brittny,
Sorry that the pudding didn't work! The pudding needs two things to thicken: corn starch and heat to activate it. So, it could be that the amount of cornstarch wasn't measured quite right or it did not get hot enough to activate the cornstarch. Did you bring it to a boil and let it boil for a minute? You could try mixing a tablespoon of cornstarch with cold water and then stir it into the pudding mixture, then heat up to boiling and boil for a minute, then refrigerate again to allow it to set. It should be thickening before you even put it in the refrigerator. I hope that helps!

Hi Michele,
One recipe will make 2.5 cups of pudding which is 1/2 cup more than what you would get if you made a 3.4 ounce box of instant pudding. If you are using a smaller pie shell one recipe may be enough but I think I would make 1-1/2 or 2x the recipe to be sure. Hope that helps!

Hi Mendy,
I have not tested this myself but I think it would work just fine. Enjoy!

Hi Lola! Yes, it is very thick after it sets so I think it would work great for a pie!

Hi Sandy, the lid doesn't prevent the film from forming but because it is a smaller surface area it isn't as noticeable. I don't cover the individual jars like I would a larger bowl.

It will keep up to a week so you should be fine making it on the weekend and using it for the week's lunches! Enjoy!

Thanks for your feedback, Becki! I'm glad it was a hit with your family!