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Recipe courtesy of The Kitchen

Show: The Kitchen

Episode: Chock Full of Chocolate

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Total:: 6 hr 15 min
: (includes freezing time)
Active:: 15 min

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.

My Private Notes

Name: Chocolate-Cherry Pudding Pops
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 10 pudding pops
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