Recipe courtesy of The Kitchen

Chocolate-Cherry Pudding Pops

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  • Level: Easy
  • Total: 6 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 10 pudding pops



Special equipment:
ten 3-ounce ice-pop molds and 10 ice-pop sticks
  1. Evenly divided the chopped cherries among the ice-pop molds.
  2. 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). 
  3. Insert the sticks. Freeze for at least 6 hours or overnight.
  4. 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.