In a pot combine pudding mix with milk and stir with a whisk. Cook mixture, stirring frequently, over medium heat,
until it comes to a boil. Lower the heat to low and cover, allowing the mixture to boil gently for 5 to 10 minutes
until thickened. Remove pot from heat and whisk in butter or vanilla. Pour mixture into serving cups or prepared
pie crust, cover with wax paper to prevent "skin" from forming on top, and chill at least 3 hours.
(If using rice milk and not eaten within 3 days, the pudding may have a small amount of liquid on top due to separation,
just stir to combine and enjoy.)
Yield: 8 1/2-cup servings or one pie
Detailed cooking instructions are included with all baking mixes.