Spiced Chocolate Fudge Pudding Pops Recipes
DOUBLE CHOCOLATE FROZEN FUDGE POPS
Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.
Provided by ying
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
- Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 22 g, Cholesterol 11.4 mg, Fat 5.7 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 41.8 mg, Sugar 19 g
FUDGE POPS
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
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
ROCKY ROAD FUDGE POPS
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.-Karen Grant, Tulare, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.
Nutrition Facts : Calories 140 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN FUDGE POPS
An easy way to make fudge pops that kids will love. I've put the original recipe in, but feel free to use sugar free pudding or Splenda in place of the regular pudding and sugar.
Provided by alijen
Categories Frozen Desserts
Time 2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine the ingredients.
- Pour mixture into small plastic cups, or ice molds if you have them, and place in the freezer.
- When set (but not completely frozen- you need to check about 5-10 minutes once they have been in the freezer), place a wooden craft spoon into them.
- Serve when frozen.
JELL-O HOMEMADE FUDGE POPS
Try these JELL-O Homemade Fudge Pops for a creamy, refreshing frozen treat. They're easy to make ahead of time so you'll be able to enjoy JELL-O Homemade Fudge Pops on a hot day. Prep is easy; let the kids help mix and pour!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h10m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Beat ingredients with whisk 2 min.
- Pour into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each cup.
- Freeze 5 hours or until firm. Peel off paper cups before serving frozen pops.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.6581 g, Sugar 0 g, Protein 3 g
SPICED CHOCOLATE PUDDING
From the Thursday Fresh Edition of our local state paper The West Australian - on chocolate. Times are estimated. This is a steamed pudding using the microwave. Unfortunately they don't give the wattage of the microwave they used.
Provided by ImPat
Categories Dessert
Time 15m
Yield 8 puddings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease 8 half-cup ramekins liverally with butter.
- Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
- Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
- Cook the puddings 4 at a time at 100 per cent for 90 seconds.
- Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.
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- Blend all the ingredients in a blender until smooth. Taste and add more honey or sugar if you please. (If the mixture seems a touch gritty from the cocoa, blend it a little longer and let it rest at room temperature for about 15 minutes.)
- If using popsicle molds, pour the chocolate fudge pops mixture into popsicle molds. Insert the base and freeze until set, at least 2 hours. (If making ice pops using paper cups, insert the wooden sticks after the pops are firm enough to hold the sticks upright, at least 1 hour, depending on the size of the cups. The bigger the cup, the longer it will take.)
- Loosen the pops by running the molds under warm water. We think you can manage from here. Originally published August 23, 2013.
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