by 
jt007m
ANSWERS: 6
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Mine does. What mix and brand of soymilk are you using? Also, if you're avoiding dairy, most mixes contain it.
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All I can tell you is that soy milk is thinner than whole milk.
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might have something to do with milk protiens interacting with starches in the mix.
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You need milk solids if you are making instant pudding. There are not enough solids in soy milk to activate the pudding mix. Low and nonfat milk have powdered milk added to them so that it has more body, though not fat, thus more milk solids. Soy milk is justs one step up from water.
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I have found that when I use instant pudding mix with skim milk, it works better if I use a little less milk. I don't know if this would help with soy milk or not, but it couldn't hurt to try it.
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You can definitely make Jello Instant Pudding using soymilk. You just have to use less soymilk than milk. For one package of pudding, use 1 - 1 1/2 cups of soymilk (depending on how thick you like your pudding) instead of the 2 cups of milk called for. Whisk or beat with mixer, as you would with milk. Now refrigerate the pudding to chill it. It will thicken more when chilled. Here's where I found the information and I tried it successfully myself. http://www.recipezaar.com/195594
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