You can make your own creamy frozen treats so easily – try homemade pudding pops, with only two ingredients! Make whatever flavor you like best!
Remember when I wrote a guest post for Brandy over at Nutmeg Nanny? Well, I am so happy to have her here today to return the favor. And the recipe she is sharing for homemade pudding pops looks delicious, perfect for a warm summer day. Thanks, Brandy!
Hi everyone! I’m Brandy from the food blog Nutmeg Nanny. I’m so excited to be guest posting for Rachel today.
Do you remember the Bill Cosby Pudding Pop commercials from the 1980’s? I used to love them. He talked me into loving pudding pops and pudding in general.
I sadly haven’t seen pudding pops in the store in a long, long time. I’m not sure if they do not sell them anymore or if they are just not available where I live. That’s when I decided that I had to make my own.
The best part is that you can make whatever flavor you want! Instant pudding comes in a variety of flavors. The pudding pops pictured are made with seasonal release Jell-O “classic turtle”. It’s a blend of chocolate, caramel and pecan flavors. It makes an amazing pudding pop!
You’ll only need 2 simple ingredients to make pudding pops: Instant pudding and milk! How easy is that! Use whatever milk you happen to have. Whole milk or half and half make the creamiest pops.
Popsicle molds are widely available, or you can use a small plastic cup with a wooden popsicle stick. Cover the top of the cups with foil, and insert the stick through the foil so that it stays upright until the mixture is frozen. Or skip the stick, and eat it with a spoon!
Loving homemade popsicles?
I have lots more recipes for frozen summer treats that I’m sure you’ll love! Try:
- Rootbeer Float Popsicle
- Orange Creamsicle Popsicle
- Blueberry Lemon Popsicles with Yogurt – refreshingly tart!
- Berry Mint Granita – with rum, an adult treat
- Andes Mint Pudding Pops
- Funfetti Pudding Pops
- Blood Orange and Chocolate Yogurt Popsicles
- Orange Creamsicle Magic Shell – perfect with vanilla ice cream
- one 3.4 ounce box instant pudding – any flavor
- 2 cups milk or half & half – the higher the fat content of the milk the creamier the pudding pop
- In a large bowl, mix together pudding and milk until just combined. Working quickly (so the pudding does not get thick), fill molds.
- Freeze until firm, at least 3 hours.
- Yield will depend on the size of your popsicle molds. My molds hold 1/2 cup, so the yield is 4 pudding pops. Nutrition information is based on 4 servings.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.