On Sat, 20 Mar 2021 18:13:00 -0700 (PDT), Lenona >
wrote:

>Since I have some yellow cake mix, a can of chocolate frosting, and "cook and serve" vanilla pudding, I thought I'd make Boston Cream Pie. Only thing is, I suspect the pudding will be kind of bland, compared to the filling one usually gets in a store-bought BCP. (It might also be too thin.)
>
>So, does anyone have any suggestions to make it taste more like custard? Of course, one thing I could do is use less milk than the pudding box suggests, but I wanted your suggestions too.
>
>(I'm guessing that, even with "cook and serve" pudding, one does not want to add an egg! But if you've ever done that and had it work, let me know.)
>
>
>Lenona.

It sticks in my head that the instant pudding will weep in that kind
of situation. That's from some vague thought way back in my youth --
so don't trust me on that.
Janet US