Candy Corn Pudding Pops Recipes

CANDY CORN PUDDING POPS

Steps:

• Combine the white chocolate pudding mix with 1 1/2 cups of milk (Not 2 as the box suggests). Add 1 tsp honey. Mix well and set aside.
• Combine the vanilla pudding mix with 2 tsp of honey and 2 1/2 cups of milk (not 3 as the box suggests) Mix well and divide into two bowls.
• Add yellow food coloring to one bowl of vanilla pudding and red and yellow to the other, a few drops at a time until you get the desired yellow and orange colors.
• Add the pudding mix to zip lock bags, seal and cut off the tip (small cut makes it easier to fill neatly)
• Pipe the pudding into the pudding pop molds, slowly starting with white, then orange and ending with yellow. Tap the molds between each color to get it even.
• Freeze at least 3 hours.
• To release, run warm water on the outside of the mold for a few seconds. Enjoy!

CHOCOLATE CANDY CORN PUDDING POPS

Steps:

• Beat pudding mix, milk and extract in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon half evenly into 8 (8-oz.) paper or plastic cups. Add food colorings to remaining pudding; mix well. Spoon over pudding in cups.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Pour over pudding layers in cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove pops from cups just before serving.

CLASSIC PUDDING POPS

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.