Frozen Berry Pudding Pops Recipes

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:

• Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
• Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.

Steps:

• Cut a small slit in the center of each pudding snack lid. Insert wooden pop stick into each slit.
• Freeze 5 hours or overnight until firm.
• To release frozen pudding pop from cup, carefully remove lid over stick. Place bottom of cup in warm water for a few seconds. Press the bottom of the cup firmly to release the pop. (Do not twist or pull on the stick.)

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.

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:

• In a blender, combine milk, heavy cream and pudding mix. Blend until smooth.
• For blue or pink pops, add food colouring. Blend until combined.
• Let stand for 5 minutes, and stir in berries.
• Pour into paper cups.
• Cover with foil and cut a slit in foil to insert stick.
• Freeze for 4 hours or overnight. Remove paper cup.

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping, cookies and candy.
• Spoon evenly into paper cups. Insert pop stick into center of each cup for a handle.
• Freeze 5 hours or until firm. Place bottom of each cup under running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer.

Steps:

• Take a popsicle stick and pierce the cover of the pudding pack.
• Repeat.
• Stick all 4 pudding packs in the freezer.
• When you're ready to eat, just peel off the cover, let thaw for a few minutes and remove from package. Enjoy!

Steps:

• POUR cold milk into medium bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes. Spoon into 6 (5-oz.) paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• FREEZE 5 hours or until firm.
• To remove pop from cup, place bottom of cup under warm running water for 15 seconds.
• Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.)
• Store leftover pops in freezer.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in yogurt.
• Use pulsing action of food processor to process raspberries and honey until blended.
• Spoon pudding and raspberry mixtures alternately into 6 frozen pop molds. Insert handle into center of each. Freeze 3 hours or until firm.