Whisk together the dry milk, ClearJel, sugar and salt in a large bowl. Funnel into a clean, dry jar or airtight container for storage. This will keep for up to a year if stored in a cool place. To prepare the pudding, dump the dry mix into a large bowl and slowly pour in the milk, beating with an electric hand mixer or immersion blender. The pudding will begin to thicken immediately, but will be thickest after it has been refrigerated for at least 10 minutes.

Vanilla: You can add vanilla when making the pudding, but you can also split open a vanilla bean and leave it in the pudding mix jar. This will flavor the whole batch. Another option is to use vanilla sugar, which is sugar flavored with vanilla beans or sugar that has been stored with a vanilla bean in the jar.

Cocoa: For a cocoa pudding mix, add 1/4 cup cocoa to the dry ingredients.

Spice: Add 1/4 teaspoon ground ginger and 1/4 teaspoon cinnamon to the dry mix.

My note: For Butterscotch, try brown sugar instead of sugar and some mollases powder