Sure....but why? Pudding mix is just powdered eggs, powdered milk, sugar and flavorings...artificial flavorings at that.
Add a little powdered milk and a splash of pure vanilla extract and an extra egg yolk instead.
Linda C

Because that was the question that was asked and I was posting as a favor for person at KT.

Probably from the same questoin, but I just posted in the other thread, the difference is that instant pudding has gelatin in it, which holds moisture. Linda's fix sounds good.

This is a duplicate answer, just so everyone would see I appreciate their responces!

.....

Thanks folks; I appreciated the responses (on all three threads!)

I erred on the side of caution. I nixed the pudding and used an extra egg and buttermilk; the raw mix tasted great. Harry and Sam (my extraordinary pups) tested it too, and found it "just right"! LOL

I just took it out of the ovven. We'll know shortly if it turned out or not.

It's Wes birthday. He's getting a home-made southern style dinner...fried catfish with hushpuppies, coleslaw and ice teea. Lemon wedges and red onion as a garnish.

And lemon bundt c@ke, moist or not.

Gelatin in instant pudding? How does it dissolve in cold milk?