Cookies Creme Pudding Pops Recipes

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.

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Reserve 1/2 cup of the crushed cookies and stir the rest into the pudding. Spoon the pudding into six to eight individual cups and top with the reserved crushed cookies.

Steps:

• Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.

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.

Steps:

• Beat ingredients with whisk 2 min.
• Spoon into freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Use to fill 6 frozen pop molds.
• Insert pop stick into each mold. Freeze 5 hours or until firm.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and cookies.
• Spoon into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick into center of each.
• Freeze 5 hours or until firm.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Chop 6 cookies; crush remaining cookies. Spoon half the crushed cookies onto bottoms of 10 (3-oz.) paper or plastic cups.
• Add chopped cookies and COOL WHIP to pudding; stir just until blended.
• Spoon pudding mixture into cups; top with remaining crushed cookies. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.