I just saved a thin soy milk pudding pie with it. And if you've tried despite the warnings (like I have), you're left with a runny substance somewhat resembling pudding. Soft, creamy puddings are an easy dessert to like, combining sweet, rich flavors with a cool and silky-soft texture. However, “instant” pudding utilizes a different thickening mechanism. Next time I'll try blending the gum/tofu with soy milk or water before combining the pudding mix into it. If you have another box you could add more of the pudding mix to what you already have made. Add a little gum at a time, blending until u get desired consistency. NOTE: You also really have to watch for "Natural flavor" and fragrance in labels too. If you look on the back of instant pudding packages, you will notice that the package warns you not to use soy milk when making pudding. Most recipes use a starch thickener -- typically flour or cornstarch in the United States -- to bring the pudding to a suitable consistency. Very thick now, I'll tell ya! I always use less milk than the directions call for when I am using instant pudding for a filling. Ordinary “cook” pudding, such as Royal Pudding or Jello Pudding, has been around for decades.It is a starch product that, combined with milk, sets into semi-solid form through heating. Tips to thicken instant pudding Maybe you are just not mixing the mixture enough so just try to stir it longer to check if the pudding will be thicker You should use whole milk, not a part-skim one and do not try substituting the milk for soy milk or something else since the result will not be as expected