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George is asking: (1 answer)
I have a major question regarding cream pies which include incorporating Cool Whip into the pudding filling. My problem; the fillings never set and remain soft (runny. What can I do to help the filling set-up? Thanks, George

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Last updated: Oct. 4, 2012 4:09 pm
Posted: Oct. 2, 2012 5:37 pm
 
Answered by: PAMELA D. aPROpos of nothing
Oct. 2, 2012 5:42 pm
I reduce the milk so the (instant?)pudding is really thick. ONce the cool whip is added the texture is just right. What recipe are you using?
Comments:
gammaray (=
Oct. 2, 2012 6:16 pm
I do the same. About half or maybe a bit more of the milk called for on the pudding package . . .
 
George
Oct. 3, 2012 2:22 pm
Thanks ladies I'll try this.
 
Oct. 4, 2012 4:09 pm
Cool whip is best when frozen. You really can't successfully use that in something that isn't frozen and expect it to hold it's shape.
 
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