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Pudding Pops

Prep Time10 minutes
Freeze Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cherry jello coke poke cake recipe, homemade pudding pop recipe, homemade pudding pops, how to make jello pudding pops, how to make pudding pops, pudding pop recipe, pudding pops
Servings: 6 pops
Author: Alyssa Rivers

Equipment

  • Popsicle Mold preferably metal or hard plastic

Ingredients

  • 1 (3.9-ounce) box instant pudding mix chocolate or vanilla
  • 1 (12-ounce) can evaporated milk
  • 1 cup thawed whipped topping

Instructions

  • Add 1 (3.9-ounce) box instant pudding mix and 1 (12-ounce) can evaporated milk to a large bowl and beat with a hand mixer or a whisk until thickened, about 1-2 minutes. Stir in 1 cup thawed whipped topping.
  • Fill a large Ziploc bag with the pudding, then snip off a corner and pipe it into the molds. Insert the popsicle stick and freeze for at least 6 hours before demolding and enjoying.

Notes

Note: The recipe makes 6-8 pudding pops, depending on the size of your popsicle molds.
Leftover Storage Instructions
To Store for Later: Demold the popsicles and lay them on a parchment-lined baking sheet. Freeze for at least 2 hours before transferring the parchment and popsicles into a freezer bag. Freeze for up to 3 months.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 298mg | Potassium: 222mg | Fiber: 1g | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 0.3mg

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