Chocolate pudding pops
Ultra-chocolaty, these frozen fudge pops make an excellent mid-day or after dinner indulgence and can be enjoyed year-round. A spoonful of brown sugar stirred into the pudding mix adds richness and depth of flavor. We call for traditional popsicle molds, but you can use 4 small paper cups instead. Fill each cup evenly with the pudding mixture, cover with plastic wrap, insert wooden craft sticks and freeze. When you’re ready to serve, let them stand at room temperature for a few minutes to slightly soften so they’ll easily release from their molds. Mix this recipe up and try it with vanilla pudding.
Chocolate pudding and pie filling mix
1 package(s), (3 1/8 oz)
1% low fat milk
Unpacked brown sugar
1 Tbsp, packed
- In saucepan, stir together pudding mix, milk, sugar and salt until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into 4 popsicle molds and cool 15 minutes. Insert popsicle sticks and freeze until hard.
- Remove pops from molds. Serve or wrap in plastic and store in freezer.