Keep a few little packets of this homemade vanilla pudding mix in the pantry and dessert is never far away. The mix itself takes just minutes to stir together, and when you need pudding, each packet turns into a simple stovetop batch with milk and vanilla.
It is plain, practical, and exactly the sort of kitchen shortcut that earns its keep. Make the dry mix once, portion it into bags, and you have several quick pudding batches ready to go.
Ingredients for Vanilla Pudding Mix
This dry mix makes 11 quarter-cup packets, which means 11 separate pudding batches. Here’s what goes into the master mix:
- 1 1/2 cup instant dry milk
- 1 cup sugar
- 1 cup cornstarch
- 1/2 tsp salt
For each pudding batch, you’ll also need:
- 1/4 c. of mix
- 1 cup of milk
- 1 tsp vanilla
How to Make the Mix
- Measure all ingredients into a large bowl.
- Blend well until thoroughly combined.
- Measure into separate vacuum seal/ ziploc bags, placing 1/4 c. in each bag.
- Seal and store.
If you want the neatest packets, whisk the mix very well before portioning so the cornstarch and dry milk stay evenly distributed. Fine powders love to settle when nobody’s looking.
How to Use Vanilla Pudding Mix
Attach Tag
- 1/4 c. of mix
- 1 cup of milk.
- 1 tsp vanilla
- Combine all in med. saucepan.
- Stir constantly over low heat until thickened.
This is a cooked pudding, not an instant whisk-and-chill situation. The cornstarch needs gentle heat to thicken properly, so keep the burner low and stir steadily until the pudding smooths out and sets up.
If you like homemade pudding recipes and pantry mixes, you might also enjoy Sugar Free Vanilla Pudding Mix, Chocolate Pudding Mix, or this handy collection of Pudding Mix Recipes.
Tips for Best Results
- Stir before heating if needed: If your packet sat for a while, give the dry mix a quick stir after opening before adding it to the pan.
- Use low heat: High heat can make milk scorch before the pudding thickens.
- Keep stirring: Constant stirring helps prevent lumps and keeps the bottom from catching.
- For a thicker set: Let the cooked pudding cool, then chill it before serving.
- For a smoother finish: Whisk the dry mix into the milk before the pan goes on the burner.
Storage and Shelf Life
Store the dry mix packets in an airtight container or sealed bags in a cool, dry cupboard. Because the mix is built on dry milk, a conservative pantry shelf life is about 3 months for best quality. If your kitchen runs warm or humid, tuck the packets into a larger airtight jar or container to protect them from moisture.
Once prepared, refrigerate the cooked pudding promptly and use it within 3 to 4 days. The general rule for refrigerated leftovers is the same one used for many cooked dairy-based dishes, and the USDA recommends using leftovers within 3 to 4 days. Cover the pudding so it does not pick up refrigerator odors or form a thick skin.
Serving Suggestions
Spoon the warm pudding into dessert dishes for a simple old-fashioned treat, or chill it and serve cold. It also works nicely layered with fruit, spooned into parfait glasses, or used where a soft vanilla pudding filling makes sense.
If you want to turn that pudding flavor into baked treats, have a look at Easy Vanilla Pudding Cookie Recipe.
💸 Budget101® Price Breakdown: Homemade Vanilla Pudding Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Instant dry milk |
$9.28 |
1 1/2 C. |
$1.30 |
|
Sugar |
$2.98 |
1 C. |
$0.33 |
|
Cornstarch |
$1.92 |
1 C. |
$0.54 |
|
Salt |
$0.62 |
1/2 t. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.18 |
👨👩👧👦 Cost Per Serving |
$0.20 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Instant Dry Milk, 25.6 oz
- Granulated Sugar, 4 lb
- Cornstarch, 16 oz
- Iodized Salt, 26 oz
- Instant Dry Milk, 25.6 oz
- Milk, 1 Gallon
- Vanilla Extract, 2 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Homemade Vanilla Pudding Mix
This batch makes about 11 pudding packets because the full mix yields roughly 2 3/4 cups, and each cooked batch uses 1/4 cup. That gives you 11 full portions with just a little room for measuring differences, which is handy if your scoop is more enthusiastic than precise.
Absolutely. One large airtight jar works fine as long as you stir or shake the mix before measuring each 1/4 cup serving, since cornstarch and dry milk can settle over time. Separate packets are just faster when you want dinner dessert without extra fuss.
Because the thickener here is cornstarch, and cornstarch needs heat to fully gel and thicken. If you only stir the packet into cold milk, you will get sweet vanilla milk, not pudding, which is disappointing in a very specific way.
Whole milk gives you the richest texture, but 2% milk will still thicken well. Skim milk works in a pinch, though the finished pudding will taste lighter and feel a bit less creamy because you are trimming back the fat that helps carry flavor.
Yes, use the same 1 teaspoon amount. In a simple pudding like this, pure vanilla gives a fuller flavor, but imitation vanilla will still do the job and usually costs less, which is not exactly a crime in a budget kitchen.
Whisk the 1/4 cup mix with the 1 cup milk before the pan goes over heat, then stir constantly over low heat until it thickens. Lumps usually happen when dry starch hits hot liquid unevenly or the pan gets too hot too fast.
You can. Use 1/2 cup mix, 2 cups milk, and 2 teaspoons vanilla, then cook it in a medium saucepan and give it a little extra stirring time. Doubling works best when you measure carefully so the starch-to-liquid ratio stays the same.
For thickening, all-purpose flour is the usual pantry fallback, but it is not a straight swap. A common substitution is 2 tablespoons flour for every 1 tablespoon cornstarch, which means the texture will be a bit less silky and the mix will no longer match this recipe exactly.
Press plastic wrap or other wrap directly onto the surface before chilling. That blocks air from drying the top layer, so you keep a smoother pudding instead of that slightly rubbery sheet nobody asks for.
Sometimes, but not automatically. This is a cooked pudding mix with dry milk, sugar, cornstarch, and salt, so it will not behave exactly like every boxed instant mix in no-bake recipes. It works best anywhere the pudding is meant to be cooked on the stovetop first.
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Did you make this recipe? Tell me how you used it, whether you portioned it into pantry packets, or if you dressed it up for dessert. Drop a comment and share what worked in your kitchen.
🖨️ Print-Friendly Homemade Vanilla Pudding Mix
Homemade Vanilla Pudding Mix
Equipment
Instructions
- Measure all ingredients into a large bowl.
- Blend well until thoroughly combined.
- Measure into separate vacuum seal/ ziploc bags, placing 1/4 c. in each bag.
- Seal and store.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
To prepare one batch of pudding, combine 1/4 cup mix, 1 cup milk, and 1 teaspoon vanilla in a medium saucepan. Stir constantly over low heat until thickened.
Prep time is an estimate based on measuring, mixing, and portioning the dry ingredients.
Estimated dry-mix shelf life is 3 months in airtight storage in a cool, dry place for best quality.
Prepared pudding should be refrigerated promptly and used within 3 to 4 days.
i’m new to the site so I am attempting to find a recipe I can use for substitute of instant vanilla pudding and am pleased to find these hope I can make this work for my cake I am working on.