Puddings - Jello Instant Pudding

[Carol]

bboyminn:
> 
> Well the absolute essence of American Pudding, though not
necessarily the essence of flavor, is Jello Instant Pudding -
> 
>
http://www.kraftfoods.com/jello/products/pudding/instant-pudding-and-pie-filling/
> 
> in several lovely flavors including Pumpkin Spice.
> 
> Very similar to custard but without eggs. Light and fluffy, and
probably made with 100% chemicals, but still sure to tickle the
tastebuds of any kids.

>
Carol:

True, but the kind that's cooked on the stove (also available from
Jell-o) is better, IMO. Doesn't have that wax paper taste (might have
fewer chemicals, too). BTW, if you use pudding (instant or otherwise)
as pie filling, be sure to bake the pie shell first! With instant
pudding, you can just scoop the pudding into the baked pie shell and
add Cool Whip. With the cooked pudding, I recommend meringue on top
(which, of course, means that the pie has to be baked again to brown
the meringue).

Regarding tea with milk (Allas's question), I thought that was a
British thing, equivalent to coffee with milk or cream (or Coffeemate)
for Americans. (Never had coffee, Magpie? Never even been tempted by
the smell? I can't imagine morning without coffee.)

Carol, who finds instant pudding extremely convenient but wouldn't
recommend it to British friends for fear they'd reject the whole
concept of American pudding