Almond milk pudding

I was told awhile back that I could use almond milk in substitute of cows milk to make instant pudding. So I gave it a whirl today in an attempt to make "cheesecake" filling.

It's been in the fridge for about an hour, and it's still liquid.  

Has anyone actually tried this with success? I'm so bummed I wasted almond milk, reese cups AND pudding mix. Uggh!

Did you thicken it first?

Quoting Jude ♥ JGL:" Did you thicken it first?"

What do you mean?

<blockquote><b>Quoting Vindictive:</b>" What do you mean?"</blockquote>




You're suppose to thicken the almond milk with cornstarch.

Quoting Jude ♥ JGL:" <blockquote><b>Quoting Vindictive:</b>" What do you mean?"</blockquote> You're suppose to thicken the almond milk with cornstarch."

Nope. Wasn't aware of that. Hah.

<blockquote><b>Quoting Vindictive:</b>" Nope. Wasn't aware of that. Hah."</blockquote>




I had to google it to find out. Haha

Quoting Jude ♥ JGL:" <blockquote><b>Quoting Vindictive:</b>" Nope. Wasn't aware of that. Hah."</blockquote> I had to google it to find out. Haha"

I even googled and didn't see anything about that! I'll remember it for next time. I guess we're eating cheesecake soup for dinner.

I need to try and make that. DS can't have straight dairy. Anyone know just about how much cornstarch is needed? I'm guessing maybe just eyeing it until it's thicker, IDK. hahah