Fondue’n it festive!


  • 4 boxes (3.4 oz) instant vanilla pudding
  • 12 cups milk, divided
  • 2 teaspoons ground nutmeg
  • 2 tablespoons vanilla extract



Prepare the pudding as directed, adding the nutmeg to the 8 cups of milk (2 cups per box of pudding). Once pudding is set, add the remaining 4 cups of milk and the vanilla. Stir until fondue is at a uniform consistency.

Run on no heat.

Fill the fountain to capacity and refrigerate the remaining fondue for refills throughout event if necessary.