Combining milk, pudding mix, Cool Whip, and optional mix-ins, these creamy homemade pudding pops require just a few minutes of your time.
Okay, does any one remember Jello Pudding Pops? Nothing used to be better than watching The Cosby Show and eating one or two simply because Bill advertised them as a “veritable feast for the tummy”. Oh, how I love me some Bill Cosby! Take a few minutes to listen to this interview with Bill, where he tells his true feelings about pudding pops.
Problem is these creamy popsicles have been discontinued, along with almost all the wholesome TV shows we used to enjoy as kids. So, I thought I’d just make some pudding pops at home! Not the most unique recipe, since you can pin a million on Pinterest, but so quick, easy, and scrumptious…
I’m even hesitant to call this a recipe, since it’s so simple. All you need is milk, pudding, and Cool Whip. You could probably make them without the Cool Whip, but I’m in love with the creaminess it adds, plus it makes more pops, which is always a plus!
And, yes, I know Cool Whip is mostly chemicals… If you want, you can sub in fresh whipped cream.
Feel free to adapt the recipe for any type and flavor of pudding and Cool Whip. You can use any milk you have on hand, but please use cow’s milk, not almond or soy, unless you know how to adapt the recipe accordingly.
I used a sugar-free pudding mix(yes, I know, chemicals), sugar-free Cool Whip, and skim milk because I was feeling like a lower calorie treat that day. But then my sweet tooth got the best of me and I decided to add in an extra little bit of yumminess to each batch.
For the chocolate s’more pudding pops, I threw in a chopped up graham cracker square or two and added some mini marshmallows. I’m not sure how many, but just enough so each pop had a bit in it. You really can’t mess up this recipe…
The vanilla ones have some of the leftover chopped Circus Animal cookies from this cake and a small handful of sprinkles.
Feel free to customize your pudding pops to suit your taste with whatever you have in your pantry or just leave them plain like the original Jello ones…
After mixing everything together, spoon the creamy mixture into 3 oz paper Dixie cups(about 3/4 full) and insert a popsicle stick. You could use popsicle molds or plastic cups, but the paper ones are so incredibly easy to peel off when you want a pudding pop right now!
I like to line my cups up on a baking sheet before filling so I can just pop the whole sheet in the freezer, nice and easy. Freeze until they’re solid, about 4-6 hours, or overnight. Each batch made between 12 and 14 pops when made in the 3 oz cups.
Pudding pop dilemma solved; now if I could just find a way to bring back TV programs worth watching…
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