Best Chocolate Pudding Pops Recipes

FROZEN CHOCOLATE-BANANA PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Spoon half the pudding evenly into 6 (3-oz.) paper or plastic cups; drizzle each with 1 tsp. chocolate syrup. Insert wooden pop stick lengthwise into center of each banana piece; place, banana side down, in pudding in center of each cup. Cover with remaining pudding.
• Freeze 4 hours or until firm. Remove pops from cups before serving.

CHOCOLATE BANANA PUDDING POPS

Steps:

• combine all ingredients in a blender. Puree until smooth.
• Pour into ice pop molds and freeze 12 hours.

CHOCOLATE-CHERRY PUDDING POPS

Steps:

• 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.

SPICED CHOCOLATE FUDGE PUDDING POPS

Steps:

• Beat pudding mix, milk and cinnamon in large bowl with whisk 2 min. Gently stir in COOL WHIP and crushed graham crackers.
• Spoon into 9 (5-oz.) paper or plastic cups. Insert wooden pop stick in center of each cup.
• Freeze 4 hours or until firm. Remove pops from cups before serving.

CHOCOLATE COOKIE PUDDING POPS

Steps:

• Beat milk and pudding mix together with a wire whisk in a saucepan until powder is dissolved into liquid; bring to a full, rolling boil and remove immediately from heat. Let pudding cool slightly, about 10 minutes.
• Fold whipped topping into the pudding mixture; add cookies and stir. Pour the mixture into ice pop molds.
• Put molds in freezer until the pudding mixture is firm, 4 to 5 hours.

BANANA-CHOCOLATE PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Stand banana slices, cut sides out, around bottom edges of 6 (5-oz.) paper cups.
• Pour pudding into prepared cups. Gently tap bottoms of cups on counter to release any air bubbles.
• Insert wooden pop stick into center of each cup.
• Freeze 4 hours or until firm. Peel off cups before serving.

CHOCOLATE CANDY CORN PUDDING POPS

Steps:

• Beat pudding mix, milk and extract in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon half evenly into 8 (8-oz.) paper or plastic cups. Add food colorings to remaining pudding; mix well. Spoon over pudding in cups.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Pour over pudding layers in cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove pops from cups just before serving.

CHOCOLATE-VANILLA-SWIRL PUDDING POPS RECIPE

Steps:

• For the vanilla pudding:Place 3/4 cup of the half-and-half, the sugar, and the salt in a small saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
• Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl. Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
• Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.
• Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated. Reduce the heat to low and pour the half-and-half/egg mixture back into the pan. Add the gelatin mixture and the butter and cook, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the butter melts, the gelatin dissolves and no longer feels grainy, and the temperature reaches 160°F, about 5 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly and the eggs may curdle.)
• Remove the saucepan from heat and stir in the vanilla. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Discard the solids. Place a piece of plastic wrap over the bowl, making sure it's directly touching the surface of the pudding, and refrigerate until set, about 2 hours. Meanwhile, make the chocolate pudding.
• For the chocolate pudding:Place the butter, sugar, chocolate, and salt in a small saucepan over low heat and stir constantly until the chocolate and butter have melted and the sugar has dissolved, about 4 minutes.
• Meanwhile, place the half-and-half in a small bowl and sprinkle the gelatin evenly over the surface. Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
• Slowly whisk the gelatin mixture into the chocolate mixture until smooth and incorporated. Heat, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 5 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.) Remove the saucepan from heat and stir in the vanilla.
• Pour the mixture into a medium heatproof bowl and cover with a piece of plastic wrap, making sure it's directly touching the surface of the pudding. Refrigerate until set, about 2 hours.
• To swirl and freeze the pops:Remove both puddings from the refrigerator and discard the plastic wrap. Vigorously whisk each pudding until smooth (they will be lumpy at first but will eventually smooth out). Place large dollops of each pudding into a large resealable bag, alternating between vanilla and chocolate until all of the pudding is in the bag. Using the handle of a wooden spoon, swirl the puddings together but do not mix them completely.
• Cut about a 1/2 inch off of one corner of the bag (pinch the opening closed so the pudding doesn't run out) and squeeze the swirled pudding into the pop molds. Tap the molds a few times on the counter to release any bubbles, then freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it's directly touching the pudding.)

HEALTHY CHOCOLATE-CHIA PUDDING POPS

Steps:

• Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

CHOCOLATE VANILLA PUDDING SWIRL POPS

Steps:

• In medium pan, whisk together milk and egg yolks. In small bowl, stir together sugar, cornstarch and salt. Whisk sugar mixture into milk mixture. Bring to a simmer over medium heat, stirring constantly with a flexible spatula or wooden spoon, 4 to 6 minutes. When mixture starts to bubble around edges, cook it gently, stirring constantly for 1 minute. Immediately divide the pudding between two heatproof bowls. Stir chocolate into one bowl until it is melted and smooth. Stir the vanilla into the other portion. Let pudding cool to room temperature for about 15 minutes. Spoon the two flavors alternately into ice pop molds, beginning with the chocolate. You can rap the molds firmly on the counter a few times to settle any air pockets. Insert sticks. Freeze until firm, at least y6 hour or up to 1 week. To unmold pops, run hot water over outsides of molds for a few seconds, then gently pull sticks. Makes 6 to 8 pops. For variation, for plain vanilla pudding pops omit the chocolate and increase vanilla to 1 t. skip the step of dividing the mixture in half. For chocolate pudding pops, increase the chocolate to 4 oz. and omit the vanilla.
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CHOCOLATE PEANUT BUTTER PUDDING POPS

Steps:

• Beat milk and peanut butter until smooth.
• Add cold water.
• Beat in pudding.
• Pour into freezer cups and freeze.

CREAMY CHOCOLATE JELL-O PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove from cups before serving.

CHOCOLATE PUDDING POPS

Steps:

• Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
• Cook for 8 minutes or until thick and bubbly, stirring constantly.
• Remove pan from heat.
• Add vanilla extract, and cocoa, stirring until smooth.
• Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
• Cover surface of pudding directly with plastic wrap, and cool completely.
• Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
• Top with lids, and insert craft sticks.
• Freeze 4 hours or until thoroughly frozen.

CREAMY CHOCOLATE JELL-O PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove from cups before serving.

OREO CHOCOLATE PUDDING POPS

Steps:

• BEAT pudding mix and milk in large bowl with whisk 2 min. PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies. ADD cookies and Cool Whip to pudding; stir just until blended. SPOON into 9 small paper, plastic cups, or popcicle molds INSERT wooden pop stick or plastic spoon into each for handle. Freeze 6 hours or until firm.