Once opened, pudding lasts 2 days in the refrigerator and only 2 hours out of the fridge. Unopened, it stays good up to its use-by date in the refrigerator.
Saved on this device. Pip counts the days for you in My fridge →
Storage times side by side
Each bar marks the longest recommended storage time for that spot, on a scale that spans 1 hour up to 2 years.
- 1Eat within a few days
- 2Lasts a week or two
- 3Lasts for months
- 4Lasts a very long time
Rated on whichever is longer: its fridge or pantry time.
Roughly 1 days left in the fridge.
Still within the safe window, but only just. Eat it today or move it to the freezer now.
Beyond the recommended fridge time. Throw it away, however normal it looks or smells.
Beyond the recommended fridge time. Throw it away, however normal it looks or smells.
Days count from when it was bought, opened or cooked, assuming a fridge set to 4 °C (40 °F) or below.
Day-by-day fridge timer for pudding
- Prep0
- Day1
- Day2
- Day3
- Day4
- Day5
Uses the USDA FoodKeeper refrigerator range and assumes a fridge at 4°C (40°F) or below.
Test the timing on your pudding
Well within the 2-hour limit. Get it into the fridge right away, spread out in a shallow dish so it chills fast.
OK at ordinary room temperature. If it is hotter than 32°C (90°F), though, the limit shrinks to just 1 hour, so get it into the fridge at once.
The USDA cut-off is two hours. If the room was warm, or you can't say for certain how long it has been, throw it out.
This is over the 2-hour limit, and bacteria could have grown, or made toxins that a round of reheating won't destroy.
Pudding left out overnight has sat for hours on end between 4°C and 60°C (40–140°F), the danger zone. Appearance is no guide here: it isn't safe to eat.
Anything warmer than 4°C (40°F) counts as room temperature. When it's hotter than 32°C (90°F), the limit drops to 1 hour.
How long pudding keeps with each storage method
| Storage | How long | Temp | Packaging | Good to know |
|---|---|---|---|---|
| Counter / pantry (opened) | 2 hours | 68–72°F | Airtight | only 1 hour above 90°F |
| Refrigerator (opened) | 2 days | ≤ 40°F / 4°C | Airtight | 40°F (4°C) or colder |
| Freezer (opened) | Not recommended | 0°F / -18°C | Wrapped or freezer bag | hurts texture or safety |
| Refrigerator (unopened) | Use-by date | ≤ 40°F / 4°C | Airtight | go by the package date |
Getting to know pudding
Pudding sits in the dairy & eggs section of our food guide. Going by USDA FoodKeeper, it lasts 2 days in the fridge. Freezing is not advised. As with any perishable food, it shouldn't spend more than 2 hours at room temperature. Best storage spot: choose a middle shelf over the door, which warms up each time someone opens it.
Pasteurization kills harmful bacteria in fresh dairy foods like milk, cream and yogurt, yet they are still perishable once the seal is broken. Temperature makes a big difference to how long they hold up: a carton tucked toward the rear of a chilly shelf will keep noticeably longer than one riding in the door, which warms up every time someone opens the fridge.
The best place for pudding
Choose a middle shelf over the door, which warms up each time someone opens it.
Your pudding storage questions
How long does pudding last in the fridge?
2 days when held at 4°C (40°F) or below (opened). Start counting on the day it was bought, opened or cooked.
How long does pudding last in the freezer?
Not recommended. FoodKeeper advises against freezing pudding: the texture falls apart, or the thawed result can't be trusted to be safe.
How long does pudding last at room temperature?
2 hours at most, or 1 hour if the air is above 32°C (90°F). Throw out perishable food that has been out longer than that.
How long does pudding last after opening?
2 days refrigerated after opening. As soon as the seal is broken, the date on the package no longer counts.
How long does unopened pudding last?
Use-by date in the refrigerator, provided the seal is unbroken and it is stored the way the label directs.
How long is pudding good after the expiration date?
Counting from the purchase date, FoodKeeper allows unopened pudding use-by date in the refrigerator. Labels such as "best-by" and "sell-by" are about peak quality and how stores rotate stock, not about safety — infant formula is the one product whose use-by date federal law requires.
How do you know if pudding is bad?
A sour or cheesy smell in place of a clean, mild one. Clumps, curdled bits or a body that has turned thick and slimy. A yellow cast, or a tint of pink, green or gray.
How long can pudding sit out?
At room temperature the limit is 2 hours, dropping to 1 hour when the temperature tops 32°C (90°F). A whole night out is never safe.
How to spot spoiled pudding
Odor
A sour or cheesy smell in place of a clean, mild one.
Texture
Clumps, curdled bits or a body that has turned thick and slimy.
Color
A yellow cast, or a tint of pink, green or gray.
Taste
If the first sip tastes bitter or sour, stop drinking and throw the rest out.
No boxes ticked? That's encouraging. Even so, confirm how long it has been stored, because the germs behind food poisoning can't be seen with the naked eye.
Even one of these means it has spoiled. Toss it, and never taste it to find out.
What makes pudding spoil
Some lactic-acid and cold-tolerant (psychrotrophic) bacteria either survive pasteurization or get in after opening. They ferment lactose, the natural sugar in milk, into acid, and that acid is what you notice as a sour smell, curdling or lumps. Mold can also form on top of sour cream, yogurt and products like them.
Mistakes people make storing pudding
- Keeping it in the door of the fridge, which is the warmest place.
- Tipping leftover milk from a glass or pitcher back into the original carton.
- Leaving it on the table for the length of a long meal.
- Expecting thawed dairy to taste like fresh when you drink it; frozen dairy works best in cooking.
Can you freeze pudding?
Pudding left out overnight
Pudding kept out at room temperature beyond 2 hours (just 1 hour once the room tops 90°F / 32°C) should go in the trash. Bacteria grow fastest anywhere from 40°F to 140°F, and some of the toxins they leave behind survive reheating.
Bacteria grow at their fastest in the 4 °C to 60 °C (40–140 °F) range.
Keeping pudding in good shape
- Keep it at 40°F (4°C) or colder on an interior shelf rather than in the door.
- Seal the container well, because dairy soaks up other smells in the fridge.
- Pour out only what you need and put the rest straight back in the fridge.
What the dates on pudding packaging mean
Before opening
Counting from the purchase date, FoodKeeper allows unopened pudding use-by date in the refrigerator. Labels such as "best-by" and "sell-by" are about peak quality and how stores rotate stock, not about safety — infant formula is the one product whose use-by date federal law requires.
After opening
The printed date stops counting the moment the seal is broken. Allow 2 days in the refrigerator, starting on the day you open it.
Choosing good pudding at the store
- Grab dairy toward the end of your shopping trip and head straight home.
- Reach to the back of the case for the coldest containers and the latest date.
- Check that caps, foil and seals are unbroken.
Pudding: ways to finish it in time
- Use it in baking: pancakes, muffins, biscuits and sauces all call for dairy.
- Freeze small amounts, or fill ice-cube trays, to drop into cooking later.
- Blend it into a smoothie before its window runs out.
Pudding compared with similar foods
- Whipped topping (aerosol can) 3 months
- Whipped cream (aerosol can) 3–4 weeks
- Yogurt 1–2 weeks
- French onion dip 2 weeks
- Sour cream dip 2 weeks
- Pudding 2 days
Drawn on the timeline's scale, which runs from 1 hour to 2 years.
Pip can look it up in seconds: find out when leftovers expire and whether something that sat out is still safe to eat.
Pudding myths: fact or fiction?
- You got it!Not this time.
False. Food-poisoning bacteria seldom alter how food smells. Keep to the 2 days window and discard anything older.
- You got it!Not this time.
False. The freezer puts bacteria on hold rather than killing them. They start up again as the food warms, so let it thaw in the fridge, then cook or reheat it all the way through.
- You got it!Not this time.
False. FoodKeeper advises against freezing pudding: the texture falls apart, or the thawed result can't be trusted to be safe.
- You got it!Not this time.
False. Each time the fridge is opened, the door heats up. Choose a middle shelf over the door, which warms up each time someone opens it.
- You got it!Not this time.
False. Certain bacteria produce toxins that heat cannot destroy. Reheating kills the bacteria themselves but leaves those toxins behind, so anything left out longer than 2 hours belongs in the trash.
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