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These yummy vanilla pudding pops are a must-have summer treat. For chocolate lovers, you can stir in chopped semisweet chocolate to make these pops even more decadent.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in butter and vanilla. Cover and cool 1 hour.

  • Pour mixture into twelve 3-oz. ice-pop molds; insert sticks. Freeze at least 4 hours or until firm.

Chocolate Pudding Pops

Prepare as directed, except stir 4 oz. chopped semisweet chocolate into milk mixture after thickening.Nutrition analysis per serving: same as above except 143 calories, 23 g carbohydrate, 5 g total fat (3 g sat. fat), 8 mg cholesterol, 1 g fiber, 20 g total sugar, 8% calcium, 3% iron

No ice-pop mold? No problem.

Pour into twelve 3-oz. wax-lined paper cups; cover each cup with foil. Cut a small slit in foil; insert wooden sticks.

Nutrition Facts

98 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 7 mg cholesterol; 37 mg sodium. 88 mg potassium; 17 g carbohydrates; 0 g fiber; 16 g sugar; 2 g protein; 0 g trans fatty acid; 145 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 74 mg calcium; 0 mg iron;


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