The experimental pudding was prepared using whole milk, sapota pulp and whey protein isolate with different combination of these ingredients. Sensory evaluation of the 80 prepared experimental sample with different levels of sapota pulp and whey protein isolate was analysed by using 9-point hedonic scales. T6 had the highest flavor and taste score (8.25), which were also the most palatable in respect of body and texture (8.86). A treatment combination control (8.03) was judged to be the most acceptable in terms of colour and look. Analysis of shelf life for days 1, 7, and 14 was done. The absence of yeast and mould in the microbiological test indicates that the experiment was carried out under hygienic settings, and SPC included the largest proportion in T2 and T9 (2.89 cfu/gm). The 7th and 14th days of sapota pudding shelf life were investigated. The price of the product was calculated for various treatment combinations.