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Pudding Pop takes me back immediately. summer when i was young! they Cold, creamy, chocolateyIt’s easy to make with just a few simple ingredients. Keep a batch in the freezer for a hot afternoon or quick after-dinner snack.
The secret to creamy, nostalgic pudding pops
- Very Creamy: The evaporated milk gives these pops enough richness that they can be frozen smooth and creamy instead of ice.
- Best Texture Tests: We’ve tested a variety of molds and methods, so you’ll know exactly how to freeze and release them without making a mess.
- Easy to make your own: Use chocolate, vanilla, or mix them together, then try other pudding flavors and mix-ins.
Pudding Pop Ingredients
- Change flavor: Chocolate, vanilla, and swirls are typical choices, but any instant pudding mix will work.
- Try out these fun additional features: Add crushed nilla wafers to banana pudding or shredded coconut to coconut pudding.
How to Make Classic Pudding Pops
These homemade pudding pops are easy to make and even more fun to eat! If you like a quick frozen treat, try Greek yogurt fruit pops or homemade popsicles.
- Combine: Place the instant pudding mix and can of condensed milk in a large bowl and beat with a hand mixer or until thickened, about 1 to 2 minutes. Add the thawed whipped topping and stir.
- to hang tightly: Fill a large zip-top bag with the pudding, then cut off the corner and pipe the pudding into the mold. Insert popsicle stick and freeze for at least 6 hours before removing and enjoying.
Alyssa’s Pudding Pop Success Tips
These pudding pops took a few tries to get right! Follow these tips to get smooth, creamy pops without foam.
- Cleaner pipes: Place the pudding in a ziplock bag, cut off one corner, and then pipe it into the mold.
- Remove air bubbles: Tap the mold with the heel of your hand, add more pudding as needed, then tap again.
- Freeze completely: Freeze the pudding pops for at least 6 hours before removing them from the mold.
- Take it slow: Briefly soak the mold in lukewarm water, then pull the stick slowly and firmly to avoid breaking the tip.
You must have the tools needed for this recipe.
- Popsicle Mold: Metal molds work best, but hard plastic molds or Dixie cups will also work. Do not use silicone molds as they may crush or break the pop.
- Popsicle stick: Use food-grade wooden sticks, not colored craft sticks.
- Electric mixer: Make sure there are no lumps in the mixture.
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add 1 box (3.9 ounces) instant pudding mix and 1 can (12 ounces) condensed milk Place in a large bowl and whip with a hand mixer or whisk until thick, about 1-2 minutes. Please stir 1 cup thawed whipped topping.
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Fill a large zip-top bag with the pudding, then cut off the corner and pipe it into the mold. Insert popsicle stick and freeze for at least 6 hours before removing and enjoying.
Remaining Storage Instructions
To save for later: Remove popsicles and place on a baking sheet lined with parchment paper. Freeze the parchment paper and ice cream for at least 2 hours before placing them in freezer bags. Freeze for up to 3 months.
calorie: 165caloriecarbohydrate: 23gprotein: 5gprovince: 6gSaturated Fat: 4gPolyunsaturated fat: 0.2gMonounsaturated fat: 2gCholesterol: 17mgsodium: 298mgpotassium: 222mgfiber: 1gsugar: 20gVitamin A: 145IUVitamin C: 1mgcalcium: 159mgsteel: 0.3mg
Nutritional information is automatically calculated and should only be used as estimates.
