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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

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Recipe Summary

prep:
20 mins
cool:
1 hr
freeze:
4 hrs
total:
5 hrs 20 mins
Servings:
12
Yield:
12 pops
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 2g; cholesterol 7mg; saturated fat 1g; carbohydrates 17g; mono fat 1g; sugars 16g; protein 2g; vitamin a 145.5IU; vitamin c 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 3.1mcg; vitamin b12 0.3mcg; sodium 37mg; potassium 88mg; calcium 74mg.
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