CANDY CORN PUDDING POPS
These candy corn pudding pops are a fun treat to make and are the perfect choice for those who love the traditional Halloween and Thanksgiving candy corn.
Provided by Carol
Categories Frozen Desserts
Time 3h20m
Number Of Ingredients 6
Steps:
- Combine the white chocolate pudding mix with 1 1/2 cups of milk (Not 2 as the box suggests). Add 1 tsp honey. Mix well and set aside.
- Combine the vanilla pudding mix with 2 tsp of honey and 2 1/2 cups of milk (not 3 as the box suggests) Mix well and divide into two bowls.
- Add yellow food coloring to one bowl of vanilla pudding and red and yellow to the other, a few drops at a time until you get the desired yellow and orange colors.
- Add the pudding mix to zip lock bags, seal and cut off the tip (small cut makes it easier to fill neatly)
- Pipe the pudding into the pudding pop molds, slowly starting with white, then orange and ending with yellow. Tap the molds between each color to get it even.
- Freeze at least 3 hours.
- To release, run warm water on the outside of the mold for a few seconds. Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 popsicle, Sodium 94 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CANDY CORN PUDDING POPS
Bring on the fall fun with these easy-peasy frozen treats. A few drops of food coloring make each pop look just like candy corn, but feel free to switch up the colors to match your event. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a bowl, whisk the milk, cream and pudding mix until blended. Let stand for five minutes or until soft-set., Divide pudding into three separate bowls. Add yellow food coloring to one bowl and orange to another. Pipe or pour mixture in layers into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CANDY CORN PUDDING POPS
Make Chocolate Candy Corn Pudding Pops for a show-stopping Halloween treat. No candy corn required for these luscious chocolate pudding pops. We used red and yellow food coloring in the Chocolate Candy Corn Pudding Pops recipe for the desired dessert effect.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix, milk and extract in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon half evenly into 8 (8-oz.) paper or plastic cups. Add food colorings to remaining pudding; mix well. Spoon over pudding in cups.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Pour over pudding layers in cups. Insert wooden pop stick or plastic spoon in center of each cup.
- Freeze 4 hours or until firm. Remove pops from cups just before serving.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 4.6604 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE-CHERRY PUDDING POPS
Provided by Food Network
Categories dessert
Time 6h15m
Yield 10 pudding pops
Number Of Ingredients 4
Steps:
- Evenly divided the chopped cherries among the ice-pop molds.
- Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
- Insert the sticks. Freeze for at least 6 hours or overnight.
- Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.
CLASSIC PUDDING POPS
Classic pudding pops... no fail recipe here.
Provided by tammy74
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 2.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 216.8 mg, Sugar 19 g
CREAMY CHOCOLATE JELL-O PUDDING POPS
Beat the summer heat and cool off with these Creamy Chocolate JELL-O Pudding Pops. You'll stop waiting for the ice cream man with this recipe for Creamy Chocolate JELL-O Pudding Pops. This dessert recipe is easy to make and fun to enjoy.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield Makes 6 servings.
Number Of Ingredients 3
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
- Freeze 4 hours or until firm. Remove from cups before serving.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.6761 g, Sugar 0 g, Protein 3 g
CANDY CORN HALLOWEEN CAKE POPS
This fun Halloween dessert recipe uses Betty Crocker™ Super Moist™ cake mix and Whipped fluffy white frosting - cake pops that look like candy corn on a stick!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 72
Number Of Ingredients 9
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Roll into 1-inch balls; shape each ball into triangle, pressing sides flat to look like candy corn. Place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave yellow candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with orange candy melts and white candy melts, using 1 tablespoon shortening for each. Dip tip of 1 lollipop stick about 1/2 inch into melted yellow candy and insert stick into base of 1 cake triangle no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake triangles in melted yellow candy; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip two-thirds of each cake triangle into melted orange candy; let stand until set. Dip tips in melted white candy; let stand until set.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg
CHOCOLATE PUDDING WITH CANDY ROSES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 3 to 5 servings
Number Of Ingredients 21
Steps:
- Chocolate pudding:
- Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
- Devil's Food Cake:
- Preheat oven to 360 degrees F.
- In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
- The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
- Candied Rose Petals:
- Heat your oven to 200 degrees F.
- Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
- Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.
"CANDY CORN" FROZEN CITRUS CREAM POPS
Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.
Provided by Gina Marie Miraglia Eriquez
Yield Makes 12 (3-ounce) frozen pops
Number Of Ingredients 9
Steps:
- Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
- Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
- Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
- Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
- Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
- Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
- If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
- If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
- In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
CHOCOLATE PUDDING POPS
Make and share this Chocolate Pudding Pops recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 4h15m
Yield 6 ice pops, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
- Cook for 8 minutes or until thick and bubbly, stirring constantly.
- Remove pan from heat.
- Add vanilla extract, and cocoa, stirring until smooth.
- Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
- Cover surface of pudding directly with plastic wrap, and cool completely.
- Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
- Top with lids, and insert craft sticks.
- Freeze 4 hours or until thoroughly frozen.
Nutrition Facts : Calories 147.9, Fat 3.8, SaturatedFat 2.1, Cholesterol 38.9, Sodium 76.8, Carbohydrate 27.1, Fiber 2.4, Sugar 22, Protein 5.2
CHOCOLATE COOKIE PUDDING POPS
A rich, fudgy, creamy, and cool treat that is super easy to make.
Provided by yellowzigzag
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Beat milk and pudding mix together with a wire whisk in a saucepan until powder is dissolved into liquid; bring to a full, rolling boil and remove immediately from heat. Let pudding cool slightly, about 10 minutes.
- Fold whipped topping into the pudding mixture; add cookies and stir. Pour the mixture into ice pop molds.
- Put molds in freezer until the pudding mixture is firm, 4 to 5 hours.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 30.8 g, Cholesterol 4.9 mg, Fat 11.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 147 mg, Sugar 20.6 g
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