Chocolate-Cherry Pudding Pops
- Level: Easy
- Yield: 10 pudding pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 121
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 21
- Sodium
- 221
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
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.