Why did my dessert turn out so watery?

[debodun]

I uses a package of instant vanilla pudding (prepared according to package directions), then folded in about an equal amount of Cool Whip and 16 oz container of sliced frozen strawberries (thawed). It did look soupy, but I thought it would firm up in the fridge. Four hours later, it was still pretty liquid.

 

[Nathan]

...maybe the moisture from the strawberries.

 

[PeppermintPatty]

- the moisture from the frozen thawed strawberries

 

[RadishRose]

the moisture from the frozen thawed strawberries

 

[That Lady in PA]

yep--- the strawberries!

 

[debodun]

If I make it again, I'll have to drain the strawberries. Thanks for all the advice.

 

[Babs2u]

You could let the strawberries replace some liquid in the pudding preparation.

 

[RadishRose]

You could let the strawberries replace some liquid in the pudding preparation.

I would do that and drain the berries, too. I think.

 

[gruntlabor]

I think today many growers soak their produce in water to add weight.

 

[Jace]

I think I would go the opposite and add the instant pudding, last, ( no extra.liquid)
to the strawberries ( not drained) that were added to cool whip

 

[MACKTEXAS]

I've made a similar dessert using canned strawberry pie filling instead of frozen strawberries and it turned out okay.

 

[Aunt Bea]

Leave the strawberry juice, for flavor, but cut back on the other liquid.

You could probably get by with no additional liquid.

 

[debodun]

I've been given some good suggestions - use canned strawberry pie filling instead of frozen (which are mostly juice anyway when thawed), and cut back on pudding liquid. Two cups of milk did seem excessive, but that was what the package directions said.

 

[MACKTEXAS]

I've been given some good suggestions - use canned strawberry pie filling instead of frozen (which are mostly juice anyway when thawed), and cut back on pudding liquid. Two cups of milk did seem excessive, but that was what the package directions said.

Cut back on the milk to half.

Found this:

No-bake strawberry dessert

Ingredients:
1 (3.4 ounce) box of instant vanilla pudding
1 cup of milk
1 (20 ounce) can of strawberry pie filling
1 (8 ounce) tub of Cool Whip, thawed

Instructions:
Whisk together instant pudding and milk until thickened, then stir in the strawberry pie filling. Gently fold in the thawed Cool Whip until fully combined, then refrigerate for at least 30 minutes to set.

 

[OldOld]

An obvious solution would be: put less water in your dessert.

 

[That Lady in PA]

I would have made the pudding, then topped it with strawberries before eating.

 

[debodun]

That recipe did it! I am going to eventually try it with blueberry and cherry pie filling, too. Just the right consistency - my first try was like a thin milkshake. Thanks again for that recipe, MACKTEXAS.

 

[sarah sam]

Oh dear, I have had that happen. A few things that made my desserts watery in the past:


• Fruit pies: I toss the fruit with sugar, let it sit 15 minutes, then drain the juice. I add a spoon of cornstarch or quick tapioca. I bake until the filling is bubbling in the center and I let it cool all the way.
• Custards and puddings: I use whole milk, not low fat. I cook to a gentle simmer and whisk until it coats the spoon. If I have a thermometer, I aim for about 170 to 175°F.
• Gelatin desserts: I bloom the gelatin in cold water first, let it sit, then melt it fully. Fresh pineapple or kiwi can stop it from setting.
• No-bake pies: I chill at least 4 hours, often overnight. Soft cream will not set, so I whip it to medium peaks.


My easy backup dessert is these cozy pumpkin scones. They are soft inside and golden on top. The instructions are gentle on the hands and they freeze well for later.

 

[debodun]

Now I've tried it with peach chunks and blueberry pie filling. I have to say strawberry is the front runner. The peach was okay but the blueberry just didn't have any flavor for me. All I could taste was sweet and it gave me heartburn for some reason. Cherry is next.