These Andes Mint pudding pops are jam-packed with Andes Mint goodness. The perfect summer treat.

These Andes Mint Pudding Pops are jam-packed with Andes Mint goodness. The perfect summer treat. Get the SUPER EASY recipe on RachelCooks.com!

Frozen Treat Week continues today with more popsicles on Rachel Cooks! Told you I’m obsessed. Another thing I’m obsessed with?

No, not popcorn.

Okay, yes…popcorn…but that’s not what I am talking about right now. We’re talking Andes Mints! I seriously love those little minty squares and could eat them by the truckload.

Mint pudding pops are full of minty goodness. And of course chocolate. Chocolate and mint is a match made in heaven if you ask me, and combined in popsicle form, everyone is a happy camper.

I pack these popsicles with chocolate mints and every bite is like biting into a really cold, really chocolatey Andes Mint. Pretty perfect for summer, if I do say so myself.

These Andes Mint Pudding Pops are jam-packed with Andes Mint goodness. The perfect summer treat. Get the SUPER EASY recipe on RachelCooks.com!

Mint pudding pops couldn’t be easier to make, either. Whip up some instant chocolate pudding from a box, using one and three-fourths cups cold milk.  Stir in roughly chopped Andes Mints, pour (spoon) into popsicle molds, and freeze.

The only thing left to do is eat! You could share them too. That would be the nice thing to do.

PS: These are the popsicle molds I use.

Looking for more homemade popsicles?

I’ve put my popsicle molds to good use! Try these delicious homemade popsicle recipes:

 

Andes Mint Pudding Pops | RachelCooks.com

Andes Mint Pudding Pops

Yield: 4 popsicles (depends on size of mold)
Prep Time: 5 minutes
Additional Time: 3 hours
Total Time: 3 hours 5 minutes

These Andes Mint pudding pops are jam-packed with Andes Mint goodness. The perfect summer treat.

Ingredients

  • one 3.9 ounce package instant chocolate fudge pudding
  • 1 3/4 cup 2% milk
  • 28 Andes Mints, unwrapped and roughly chopped (quartered)

Instructions

  1. Whisk milk and pudding mix for about 1 minute or until it begins to thicken. Stir in chopped Andes mints.
  2. Pour into popsicle molds, tap down to remove air pockets, and freeze until firm (at least 3 hours).
  3. Once frozen, remove from popsicle molds and enjoy immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 131mgCarbohydrates: 58gFiber: 2gSugar: 53gProtein: 7g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Verdict: Love these mint pudding pops! I love letting them melt a little and then eating them with a spoon, too. But I’m weird like that.
Husband’s take: Too many Andes for him (“It’s a little much.”) But I think he’s crazy.
Changes I would make: None.
Difficulty: Easy.

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