Pudding Pops
INGREDIENTS
·
1
(5.1 oz) box of Instant Chocolate Pudding
·
1
(5.1 oz) box of Instant Vanilla Pudding
·
4
cups milk, divided
·
2
cups Cool Whip, room temperature, divided
Optional Toppings
·
Crushed
Nuts
·
Cacao
Nibs
·
Coconut
·
Dried
Fruit
·
Melted
Dark Chocolate
INSTRUCTIONS
1. In a medium mixing
bowl, whisk together 2 cups of milk and 1 cup of room temperature cool whip
until smooth. Repeat in a second mixing bowl.
2. Add the chocolate
pudding into one bowl of milk and the vanilla into the other bowl. Whisk until
just combined.
3. Working quickly, pour
the pudding into the molds. If you want striped or marbled flavors, alternate
chocolate and vanilla in the molds. The pudding will thicken quickly, so work
fast. If it thickens before you finish, just spoon in the pudding, gently
tapping your molds against the counter so the pudding evens out in the molds
and fills the bottom. Be careful not to fill the molds all the way to the top
so the mixture has room to expand as it freezes.
4. Insert the sticks and
freeze for at least 4 hours.
5. When you're ready to
consume, just run the mold under running water for 15 seconds or so to loosen
the pops from the mold.
6. If you want to add
toppings, remove the pops from the molds and let them sit at room temperature
for 3 to 5 minutes or until they just begin to soften. Press your toppings into
them then place them on a parchment lined sheet pan and freeze for an
additional 20 or 30 minutes before serving.
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