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cross post off the [log in to unmask]; edited by me to make sense-was several emails of discussion.
Jay Berger                                        Miss Roben's                                 800-891-0083                               "Happiness is nothing more than health & a poor memory"  Albert Schweitzer 
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Instant Clear Jel is pregelatinized cornstarch but it is not available in many
grocery stores.  However I found places selling it on the internet. You 
can find more information at 
www.bluechipgroup.net/articles/clearjelcomparisons.htm or if you type "clear Jel" into a search, you may find more results.
There's not much out there on instant (non-cook) pudding mixes. 
Here's a little bit of information I found. Maybe the recipe below 
will help you get started in formulating a new recipe. I haven't any 
idea what to use in place of egg yolks. Karen in Ohio

Title:  Instant puddings 
Board:  Make Ahead Cooking and Mixes at Recipelink.com 

Instant puddings have as one of their ingredients pre-gelatinised 
starch which makes them an "add milk and sitr" commodity.

Gelatinized starch is a pre-cooked starch that is used as a 
thickener. After cooking the liquid mixture of starch, fluid and 
additives it is dried into a powder. When a liquid is added to this 
pre-gelatinized starch, as in an instant pudding mix, it re-forms 
into the thickened consistency of a cooked starch. 

Versatile Pudding Mix  
5 quarts instant nonfat dry milk powder 3½ cups sugar
1¾ cups cornstarch    2¼ teaspoons salt

Additional Ingredients for Vanilla Pudding: 2 cups water, 1 whole egg 
yolk -- lightly beaten, 2 teaspoons vanilla extract

Additional Ingredients for Chocolate Pudding: ¼ cup baking cocoa, 2 
cups water, 1 whole egg yolk -- lightly beaten, 2 teaspoons vanilla 
extract 

In large bowl, whisk together the first 4 ingredients. Store in an 
airtight container or resealable plastic bag for up to 1 year. 
Yield: about 10 batches (21 cups total)

To prepare VANILLA PUDDING: -- In a saucepan, combine 2 cups pudding 
mix and water. Bring to a boil over medium heat, stirring constantly. 
Remove from the heat. Gradually stir about 1 cup hot mixture into egg 
yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate. 
Yield: 6 servings per batch.
To prepare CHOCOLATE PUDDING: -- Add the cocoa to 2 cups pudding mix. 
Prepare according to directions for vanilla pudding. 
Yield: 6 servings per batch. 

And here's another pudding mix recipe I found using clear jel:
Vanilla Pudding
1/3 c. instant dry milk or powdered substitute
1/2 c. sugar
1/3 c. clear jel
1/4 t. salt
Combine dry ingredients. Add 2 cup cold milk & 1/4 t. vanilla. Mix 
in blender or mixer. Thin if needed. May vary with lemon, coconut, 
etc. Add more sugar with cocoa.

Karen in Ohio

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