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!
Enjoy!
Homemade Pudding Pops
Ingredients
- 1 box (3.4 to 3.9 ounce) instant pudding (any flavor)
- 2 cups milk or half & half (see note)
Instructions
- In a large bowl, mix together pudding and milk until just combined. Working quickly before the pudding thickens, evenly fill the popsicle molds.1 box (3.4 to 3.9 ounce) instant pudding, 2 cups milk or half & half
- Working quickly before the pudding thickens, evenly fill the popsicle molds.
- Freeze until firm, at least 3 hours but preferably overnight.
Notes
- Milk: The higher the fat content of the milk, the creamier the pudding pop will be. Nondairy milk can be substituted.
- Sugar-Free: Substitute Zero Sugar Instant Pudding Mix which is sweetened with aspartame instead of sugar.
- Yield: How many pudding pops this recipe makes depends on the size of your popsicle molds. The pudding mix makes 2 cups. My molds hold ½ cup each, so the yield is 4 pudding pops.
- Nutrition information is calculated using whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I use tubes I found on Amazon. They’re 10 inches long with a zip top closure. So easy and my grandsons love them!
Perfect! What a great idea – thanks for sharing!