Pudding Pops

I’m so excited that the weekend is here and even more excited that we get to celebrate Independence Day! The fourth of July is one of my very favorite holidays. I love all the excitement in the air. After I get this recipe posted we are running out to the store to buy fireworks and then heading down to a family party. I hope you all have some excellent plans in the works as well. Thanks so much for all your sweet comments and emails— they mean so much to Kara and I. This’ll be my last post until next week. Until then, pals. :)

Whatever happened to JELL-O pudding pops? I loved those things….especially the chocolate-vanilla swirl. For this recipe I used chocolate and vanilla instant pudding, but you could use any flavors you prefer. I think banana would be fantastic.

Recipe:

1 small box chocolate fudge instant pudding mix

1 small box vanilla instant pudding mix

2 cups cold whole milk

2 cups cold half & half

12 3 oz paper or plastic cups

12 wooden popsicle sticks

For these pops I used 3 oz. cups as my molds. You can find them in the paper products aisle. Before you make your puddings. Take a cupcake pan and place 12, 3 oz. cups in each of the cupcake molds. Set aside. In a medium bowl pour in 1 cup whole milk, 1 cup half&half, and vanilla instant pudding. With a hand mixer blend on high for a minute or two. Set aside. In another medium bowl mix the remaining cup of whole milk and cup of half&half, and the chocolate pudding. Blend on high for a minute. Now you are ready to pour the puddings into the 3 oz. cups. Try and work quickly or the pudding will set up and make it harder to pour. I like to alternate pouring between the chocolate and the vanilla to create a swirl affect. Also, dipping and gently stirring a butter knife after pouring will help create a better swirl affect. Make sure not to over-fill. The pudding will expand as it freezes. When you are done pouring in puddings, position a popsicle stick in the center. Try and avoid pushing it all the way to the bottom. Gently try your best to cover and wrap the cupcake tin with plastic-wrap. Allow to freeze for at least 4 hours. When frozen solid and ready to serve, simply cut the cup away from the pudding pop and serve.

Recipe by Bri