Pudding manufacturers, such as Kraft Foods, advise against freezing prepared or commercially packaged puddings because it may adversely affect the flavor and texture. However, puddings made from scratch or with instant mixes can typically be frozen.
Homemade puddings that contain milk, eggs and cornstarch maintain a better consistency after thawing. Puddings made with low-fat, skim or non-dairy milk, such as soy or almond, may lose their shape after thawing due to the high water content of the milk used. To prevent discoloration, 1 tablespoon of lemon juice can be combined with each 1-cup serving of mashed bananas in a pudding recipe. Homemade banana pudding should be transferred into an airtight, freezer-safe container before freezing.