Chocolate-Cherry Pudding Pops

Total Time:
6 hr 15 min
Prep:
15 min
Inactive:
6 hr

Yield:
10 pudding pops
Level:
Easy

Ingredients
  • 1 cup frozen or fresh Bing cherries, pitted and roughly chopped
  • 2 cups cold milk
  • 1/2 cup heavy cream
  • One 3.9-ounce box instant chocolate pudding mix
Directions
  • Special equipment: ten 3-ounce ice-pop molds and 10 ice-pop sticks

  • Evenly divided the chopped cherries among the ice-pop molds.

  • Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand). Insert the sticks. Freeze for at least 6 hours or overnight.

  • Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.


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    This recipe is featured in:

    The Kitchen