Hi Carla! Small amounts of mold are ok, so don’t worry about completely eliminating what is there, the goal is to keep it from getting out of hand. It sounds like the current environment is too moist. Prop the dome in one corner, just an inch or two (adjust so there’s not a build of of moisture on the inside), so there’s airflow and don’t let water stay in the bottom tray. Light, frequent watering, to keep the seed and eventual seedlings moist, will prevent the moisture build up that mold thrives on. Best of luck to you this season! -Amy

You can actually use Almond Milk in pudding, it’s just a different amount than on the box, for the regular milk. The consistency won’t be exactly the same, but it’s still tastes pretty good. I’ve put the link below to Jell-O’s webs site, on making non-dairy pudding.
https://www.kraftheinz.com/jell-o/recipes/584783-jell-o-pudding-with-non-dairy-milk

That’s too bad! I’ve never used almond milk so I had to do a google search and it looks like it’s definitely not usable; food network has a suggestion using cook and serve pudding: https://www.foodnetwork.com/how-to/packages/food-network-essentials/will-jello-pudding-set-almond-milk

It’s worth it to try again using regular milk, you won’t regret it! I just made Pistachio Delight again for at the request of one of my sons for their birthday dessert, it never gets old.

Can I use almond milk for pudding?

Hi Peg! It is different, but you can use instant yeast by adding the yeast directly to the dry ingredients instead of proofing it in warm water first. It’ll also rise faster so keep a close eye on it. Use the same amount of instant as the recipe calls for. Let us know how they turned out!