Creamy Homemade Pudding Pops
These nostalgic, creamy pudding pops are the perfect frozen treat for a warm afternoon.
recipesbynani.comThere is something so special about a cold pudding pop on a hot summer day. These homemade versions are incredibly easy to pull together, and they taste so much better than the ones from the store because you get to choose your favorite flavors. My family always looks forward to these as a refreshing after dinner dessert.
The secret to getting that perfect, smooth texture is using evaporated milk. It keeps the pops rich instead of icy. If you want to get creative, try mixing in some crushed cookies or shredded coconut to make them your very own.
🧺 Ingredients
- 1 box (3.9 ounces) instant pudding mix, chocolate or vanilla
- 1 can (12 ounces) evaporated milk
- 1 cup thawed whipped topping
👩🍳Instructions
- 1
Add the instant pudding mix and evaporated milk to a large bowl.
- 2
Beat the mixture with a hand mixer or whisk for 1 to 2 minutes until it begins to thicken.
- 3
Gently fold in the thawed whipped topping until well combined.
- 4
Transfer the mixture into a large ziplock bag and snip off one corner to create a piping bag.
- 5
Pipe the pudding into your popsicle molds, tapping the mold against your hand to remove any air bubbles.
- 6
Insert the popsicle sticks and freeze for at least 6 hours until completely firm.
- 7
When you are ready to serve, run the molds briefly under lukewarm water to help the pops release easily.
💡 Tips
To store your pops, demold them and freeze on a parchment lined tray for 2 hours, then move them to a freezer bag where they will stay fresh for up to 3 months. Use metal or hard plastic molds rather than silicone to ensure the best shape.
Made this recipe? Let us know how it went.
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