Vanilla 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:

• 1. Make vanilla pudding according to directions.
• 2. Cut biscuits into fourths
• 3. Heat oil in a dutch oven or fryer until it reaches 350
• 4. Drop a few biscuit pieces in the oil and cook a min on each side or until brown, drain and roll in cinnamon sugar.
• 5. Fill injector or pastry bag with tip with pudding. Push the tip inside the biscuits and fill until full.
• 6. Top with powdered sugar, or chocolate and enjoy!

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
• Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release 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:

• Pour Milk into Medium sized bowl.
• Add Dry Pudding Mix and beat with wire mix for 2 minutes.
• Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
• FREEZE at least 6 HRS or Overnite till Firm.
• To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.