You can pick up all kinds of shapes and sizes of molds just about anywhere these days. The ones in this picture are from Target and Walmart. They’re only a couple of bucks too. Totally worth the tiny investment! You can use the plastic sticks they come with, or just buy a bag of popsicle sticks and then you can make multiple batches. I started thinking about pudding pops about a month ago and I couldn’t stop dreaming about different flavor combos that sounded good. I kept a list on my fridge and kept adding to it thinking I’d just try out as many as I could and then post the best one. Problem: they were ALL good! So since my family has had pudding pops coming out of their ears for the last month, you all will as well. I’m going to share all of them with ya! First of all, read this: Notes on dairy: I tested a lot of different dairy combos from non-fat milk to low-fat to whole milk to heavy cream. You can choose what you put into these. Just know that the higher the fat percentage the creamier the end product. Don’t go up to full cream though, that doesn’t work so well. My most favorite result was half and half so that’s what I wrote in most of the actual recipes. You can absolutely substitute low-fat milk (or even soy milk if you’ve got allergy issues), it just makes the pops a little icier whereas the half and half obviously makes them richer and more creamy. Also, I used the sugar free puddings, and Jello brand definitely tastes the best. Are you ready for this?? Here we go! (The first one is totally my favorite)
Blend pudding mix, extract, and half and half in a blender until smooth. Stir in crushed cookies by hand. Place in molds and freeze.
- I loved Aubri’s idea in the comments- try banana pudding with crushed nutter butters. Yum!!
In a blender mix cheesecake pudding mix and half and half until smooth. Add in lemon zest and blueberries and pulse a couple of times to break up the blueberries. Place in molds and freeze.
Blend pudding mix, half and half, and almond extract in blender until smooth. Add in cherries and pulse 2-3 times. Stir in chocolate chips by hand. Place in molds and freeze.
These might be my 2nd favorite! Blend coconut milk, lime juice, and pudding mix in a blender until smooth. Add crushed pineapple and shredded coconut and pulse a couple of times to incorporate. Add extract if desired. Place in molds and freeze. * the coconut flavor was more mild than I expected. If you want a boost, add a little coconut extract.
Blend all ingredients until smooth. Place in popsicle molds and freeze. *Bananas that aren’t quite ripe yet tend to taste especially bitter when frozen, so make sure you use a sweet, ripe, banana.
Other 1 small box instant vanilla pudding 1 C milk 6oz vanilla yogurt (strawberry is great too) 12 medium strawberries (about 1 3/4-2 C roughly chopped) 2-3 T sugar remove stems from berries and pulse with 2 T sugar in a food processor until completely smooth. Taste and add more sugar if needed. You should have just over a cup of puree. Set aside. In a blender combine pudding, yogurt, and milk and blend until combined. Layer or swirl the pudding mixture with the strawberry mixture in popsicle molds and freeze until solid.
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