Using both cook and serve pudding and instant pudding in pie I have a layered Pudding Pie recipe that calls for Chocolate, Vanilla, and Butterscotch pudding. I have not been able to get the Butterscotch pudding in instant pudding (which is what the recipe calls for), only in cook and serve. Would it cause the milk in the other two to curdle when that layer is applied, and if so, how would I avoid that problem? I intend to let the pie set in the fridge overnight.
I doubt it would make the milk curdle, but it may mix with the other layers if you pour it in while still hot. I would cook the layer with cook-and-serve pudding and let it cool in the pot until it's more spreadable than pourable. It should be just about room temperature by then, and then you can layer it on top of whatever layer it's supposed to be on without any worries. If the butterscotch is the first layer, you can pour it hot into the pie shell and wait until it's cooled before adding the other two layers.