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
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.