Homemade Pudding Pops
Grab onto the nostalgic taste of pudding pops! This homemade version is quick and easy.
Servings: 12
Ingredients
- 3.4 ounces chocolate instant pudding
- 3.4 ounces vanilla instant pudding
- 3 cups cold whole milk divided use
- 5 ounces evaporated milk divided use
Instructions
- In a medium bowl, whisk together the chocolate pudding mix, half the whole milk, and half the evaporated milk. In a separate bowl, whisk together the vanilla pudding mix and remaining whole and evaporated milk.
- Once the puddings have mostly set, use alternating spoonfuls of chocolate and vanilla pudding to fill a piping bag (you can also use a plastic gallon-sized baggie with the tip of one corner snipped off after it’s been filled). Pipe the pudding into the popsicle molds. Once each mold looks full, tap on the counter a few times to remove any air holes, then add additional pudding as needed.
- Freeze for at least 3 hours, or preferably overnight. Before serving, briefly run the popsicle molds under hot water to loosen the popsicles before removing.
Notes
- Yield will vary depending on the size of your popsicle molds.
