Chocolate Vanilla Pudding Swirl Pops Recipes

CHOCOLATE AND VANILLA SWIRL PUDDING

Chocolate and Vanilla Swirl Pudding image

Can't decide which pudding flavor-chocolate or vanilla-you like best? Then this rich and creamy pudding is for you!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 9m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips

Steps:

Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.

Nutrition Facts : Calories 205, Carbohydrate 26 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

CHOCOLATE VANILLA PUDDING SWIRL POPS

Chocolate Vanilla pudding Swirl Pops image

A great way with pudding

Provided by Lynnda Cloutier @eatygourmet

Categories Ice Cream & Ices

Number Of Ingredients 7

Ingredients

2 cup(s) whole milk
2 - egg yolks
5 tablespoon(s) sugar
2 tablespoon(s) cornstarch
- pinch of salt
2 ounce(s) bittersweet chocolate, finely chopped
1/2 teaspoon(s) vanilla extract

Steps:

In medium pan, whisk together milk and egg yolks. In small bowl, stir together sugar, cornstarch and salt. Whisk sugar mixture into milk mixture. Bring to a simmer over medium heat, stirring constantly with a flexible spatula or wooden spoon, 4 to 6 minutes. When mixture starts to bubble around edges, cook it gently, stirring constantly for 1 minute. Immediately divide the pudding between two heatproof bowls. Stir chocolate into one bowl until it is melted and smooth. Stir the vanilla into the other portion. Let pudding cool to room temperature for about 15 minutes. Spoon the two flavors alternately into ice pop molds, beginning with the chocolate. You can rap the molds firmly on the counter a few times to settle any air pockets. Insert sticks. Freeze until firm, at least y6 hour or up to 1 week. To unmold pops, run hot water over outsides of molds for a few seconds, then gently pull sticks. Makes 6 to 8 pops. For variation, for plain vanilla pudding pops omit the chocolate and increase vanilla to 1 t. skip the step of dividing the mixture in half. For chocolate pudding pops, increase the chocolate to 4 oz. and omit the vanilla.
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