King Of Rock Frozen Pudding Pops Recipes

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:

• 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:

• 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:

• 1. Prepare pudding as directed on box. Once prepared warm 2 tablespoons of premium grade peanut butter in microwave for about 15-20 seconds, just to soften a bit,but don't overdue it. Swirl peanut butter into banana pudding and add to your favorite Popsicle mold. You can also use small disposable cups and Popsicle sticks.If you use the cup method,be sure to shrink wrap the top of the cup before placing in stick so the stick doesn't fall over. Freeze for about 3 hours or until pudding is frozen.

Steps:

• Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
• Pour mixture into ice pop molds; freeze until solid, at least 3 hours.