Cookies N Creme Pudding Pops Recipes

COOKIES & CREME PUDDING POPS

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min.
• Add cookie crumbs and COOL WHIP; stir just until blended.
• Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each for handle.
• Freeze 5 hours or until firm. Remove frozen pops from cups just before serving.

COOKIES AND CREAM PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Reserve 1/2 cup of the crushed cookies and stir the rest into the pudding. Spoon the pudding into six to eight individual cups and top with the reserved crushed cookies.

COOKIES N CREAM CAKE POPS RECIPE - (4.6/5)

Steps:

• FILLING: Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, the egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350 degrees F for 32 to 35 minutes. Cool completely in pan on a wire rack. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1-1/4-inch balls and place on a baking sheet. Refrigerate 2 hours or freeze for 20 minutes. COATING: Once cake balls are chilled, melt candy as per package directions. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1 inch into the melted candy. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess coating drips back into bowl. Garnish with contrasting-color drizzle, nonpareils, crushed cookies or a combination of ingredients. Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temp up to 2 weeks.

CLASSIC PUDDING POPS

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.

COOKIES 'N' CREAM FLUFF

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into dessert dishes. Top with additional cookies if desired. Refrigerate until serving.

COOKIES 'N CREME PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and cookies.
• Spoon into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick into center of each.
• Freeze 5 hours or until firm.

COOKIES 'N CREME PUDDING POPS

Steps:

• POUR milk into medium bowl; add pudding mix & beat with wire whisk 2 minutes; gently stir in whipped topping and chopped cookies.
• Spoon into cups & insert pop stick into each for handle.
• Freeze 5 hours or until firm.

CHOCOLATE COOKIE PUDDING POPS

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.