Chocolate Pudding Pops Recipes

CHOCOLATE-CHERRY PUDDING POPS

Steps:

• Evenly divided the chopped cherries among the ice-pop molds.
• Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
• Insert the sticks. Freeze for at least 6 hours or overnight.
• Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

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.

(JELLO) CHOCOLATE PUDDING POPS

Steps:

• Beat milk, vanilla and mix for 2 minutes.
• Spoon into paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• Freeze 5 - 7 hours.
• To remove pop from cup run under warm water for 15 seconds.
• Don't twist or pull on the stick when removing!
• You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.

CHOCOLATE PUDDING POPS

Steps:

• Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
• Cook for 8 minutes or until thick and bubbly, stirring constantly.
• Remove pan from heat.
• Add vanilla extract, and cocoa, stirring until smooth.
• Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
• Cover surface of pudding directly with plastic wrap, and cool completely.
• Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
• Top with lids, and insert craft sticks.
• Freeze 4 hours or until thoroughly frozen.