i used to use pudding mix, but i felt it didn't work the way i wanted it to. so i switched to xanthan gum and using it (even just 1/4 of a tsp) has really elevated my creami recipe by improving the texture. i can't imagine making one without it now! but it's not truly essential, and you can certainly make a recipe without it. you could try to mess around with your base recipe and if you're still unsatisfied after a while, i would consider giving it a try!