Jell-OCook & Serve Butterscotch Pudding & Pie Filling Mix (3.5 oz Box)

Pudding is easy enough to make from scratch, but butterscotch is more complicated, and this mix makes it easy. I make it in the microwave in a quart measuring cup, which makes it easy to pour into serving dishes.It is so good with a dollop of whipped cream or whipped topping.

I'm in agreement with someone who answered a question....I don't buy instant. I ony buy COOK & SERVEPUDDING. I use organic non-fat dry milk powder to make up the milk and I use extra milk powder--adds to the protein value of the pudding. I was so glad to see butterscotch back in stock.I made up 2 small packages. I added some chopped up walnuts, and, when getting them out of the freezer, saw a bag of butterscotch chips left over from making cookies. So, I added a small hand-full --well, actually, a palm full, not a full hand-full. They have a stronger butterscotch flavor so any dilution from the extra milk powder would be offset. By the time the pudding was at a low boil on medium heat, the chips were completely dissolved.I added to the nutritional value of my pudding with the walnuts and extra milk powder. It was very creamy --except for the pieces of walnuts, of course. It was delicious. I had a small bowl every day--somewhere between 1/2 cup & 1 cup, satisfying any desire for something sweet after dinner.I prefer the COOK & SERVE because it is so much creamier than the instant.There is something comforting about standing at the stove, stirring the pudding. I think it's because it reminds me of my childhood--before there was instant pudding you had to cook it. If you look online, you'll see the cooked pudding was called "instant pudding" in 1936. I guess because it was quicker than making completely from scratch back then. You just added milk and cooked-- simple!It looks like true "instant" pudding (no cooking needed) was introduced in 1949 but wasn't widely available in the USA except at only a few stores in NYC (maybe-because I didn't recognize the names of the stores). Don't quote me on that, I could be wrong...Early 1950's it spread. Now, we lived in a small town in AZ at the time and it could have been mid-50's before it was in our stores. (?) I remember when instant pudding appeared-- or at least when my Mom decided to try it and it wasn't 1950. I was only 3 yrs old then and I'm sure wasn' t aware of how it was prepared or possibly even the difference in texture. It had to be a few yrs later. The texture is not the same as cooked --it's simply not as creamy. My Mom kept getting the "cook" variety so that's what I was raised on. I guess everyone in our family liked the creaminess of the cooked variety better-- either that or it was less expensive. Anyway, I've tried instant a few times over the years, but always go back to COOK & SERVE. To me, it's relaxing to simply stand there and stir. No brains, no real exertion necessary. It's like when my daughter was a baby. Sitting and folding warm, clean smelling cloth diapers was relaxing. It was probably the only time I got to sit and do practically nothing.AMAZON: I DO WISH YOU'D CARRY THE LARGER PKGS OF COOK & SERVE PUDDING MIX. They containapproximately a mid point between 1 and 2 sm packages . Also, need to add CHOCOLATE FUDGE flavor.

Butterscotch was yummy

I’m so glad I can still get this flavor pudding. We had it frequently as kids, and it still tastes great.

Easy to cook up and put in fridge and serve 1 hour later. Skins over like the old timers like. Great price. Tasty. Not available in many store. Thanks for selling on Amazon

If you like butterscotch and you like pudding then this is a nice, easy after dinner desert.

The absolute best! Of course it's my favorite. Wish they were easier to find.

As described