If you make COOK and SERVE Jello Pudding...here are TWO tips. 1. Stir the pudding mix in a little at a time to the cold milk, mixing, mixing, mixing, mixing with a spoon till there is not the slightest hint of powder visible.
Must be a pure liquid.
THEN I happen to do the 8 minutes in the Microwave technique (Pyrex bowl...wooden spoon), mixing every two minutes. After about 6 minutes it will boil, so I stop the microwave, stir the pudding for about 15 seconds and let it "settle back down" and then put it in the micro again...I end up doing this four or five times (not letting it boil over). Then I pour into little desert cups. It is the SMOOTHEST pudding ever.
Love to eat it warm, or even next day after a night in the fridge...great with slivered or sliced almonds on top!!!
Second tip? Put some white or dark chocolate chips...just a few..in the bottom of the desert cups before the pudding gets cooked. When the pudding gets poured on top, of course, they melt, but stay "in place" enough to add a "different" texture of chocolate in the bottom. Luscious.
So what are YOUR desert tips?????