We had an easy winter and paid for that by not having much of a spring. It’s been rainy and chilly for the past month or so, but now the weather is finally starting to feel like June. You know what that means? Cool snacks and one of my favorites is homemade popsicles. The other day Dub asked for chocolate popsicles and I wasn’t sure how to make those and then the old Jello pudding pop commercials of my childhood came roaring back. Pudding! I would make pudding pops!
I picked up some chocolate fudge pudding to see how well it would freeze and I also grabbed a vanilla pudding in case I messed it up because I’ve never tried to freeze pudding before. So how did this spontaneous experiment turn out?
Perfectly! I used the big 5 oz. box of pudding and made it, according to the package directions. Once the pudding was mixed and started to thicken I poured it into my popsicle molds. I did have to move fast though because even without being refrigerated the pudding had thickened to normal consistency before I was halfway done filling my molds. It wasn’t a big deal, I just used a spoon instead, but the point is: don’t dilly-dally.
Related: Ice cream cupcakes
I filled the molds almost full but not quite to accommodate for some expansion once they froze. I froze them overnight and in the morning we had perfect, delicious pudding pops.
As you can see, this kid approves. You can see it all over his face, literally.
- 1. Popsicle molds
- 2. 5 oz. box of pudding mix in the flavor of your choice
- 3. 3 cups of milk
- Make the pudding according to the package directions
- Pour into popsicle molds
- Freeze for at least 5-6 hours or overnight