VANILLA PUDDING POPS
Make these ahead and you'll have an after-school treat for two kids for a whole week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 6
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
- Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.
Nutrition Facts : Calories 127 g, Fat 4 g, Protein 3 g
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
FROZEN PUDDING POPS
I found this recipe in the newspaper. A very easy recipe and a real treat. A fun recipe for the kids to make.
Provided by Bev. E.
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding and milk in deep bowl until mixture begins to thicken.
- Pour into paper cups, then insert a popsicle stick upright in each cup.
- Place cups on cookie sheet and put into freezer until firm.
- Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
- To serve, tear cup from frozen pudding and use popsicle stick as a handle.
PEANUT BUTTER PUDDING POPS
I created this recipe after my daughter's pediatrician bugged me about her being too skinny! That was 8 years ago, but the kids still love to eat these rich and creamy pops. Watch out - not only are they pretty high in fat and calories, they should probably be eaten outdoors or with a wash cloth handy!!
Provided by HeidiLynn75
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h20m
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
- Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.
Nutrition Facts : Calories 197 calories, Carbohydrate 13.4 g, Cholesterol 4.6 mg, Fat 13.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 3.4 g, Sodium 129.5 mg, Sugar 9 g
COOKIES & CREME PUDDING POPS
Make these Cookies and Creme Pudding Pops for a refreshing treat during the summer. Eating these Cookies and Creme Pudding Pops is just as cool as making them!
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 9 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 4.4167 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5427 g, Sugar 0 g, Protein 2 g
JELLO FRENCH VANILLA PUDDING POPS
Make and share this Jello French Vanilla Pudding Pops recipe from Food.com.
Provided by iLuv2cook 2
Categories Frozen Desserts
Time 15m
Yield 5 oz, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour Milk into Medium sized bowl.
- Add Dry Pudding Mix and beat with wire mix for 2 minutes.
- Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
- FREEZE at least 6 HRS or Overnite till Firm.
- To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.
Nutrition Facts : Calories 123.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.4, Sodium 312.2, Carbohydrate 21.3, Sugar 17.6, Protein 2.7
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