How to change the texture of pudding? I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk.  It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed.  Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream?

The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html
Part of the problem could be the refreezing of the ice cream.  You know when you take out ice cream, eat at it for 5 or 10 minutes and then put it back in the freezer...and then the next time you take it out, some of the ice cream is a little icy and bit grainy?

I'm not sure you can solve this if you use the same recipe.  Instead, I would recommend using the highest fat chocolate milk you can find instead of using melted chocolate ice cream.

I really doubt the pudding didn't get dissolved completely.  If that really was the case, you could heat the mixture before you put it in the pie crust.