Chocolate-Cherry Pudding Pops

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


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 


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.