Best Vanilla Pudding Pops Recipes

JELLO FRENCH VANILLA PUDDING POPS

Steps:

• Pour Milk into Medium sized bowl.
• Add Dry Pudding Mix and beat with wire mix for 2 minutes.
• Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
• FREEZE at least 6 HRS or Overnite till Firm.
• To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.

VANILLA PUDDING POPS

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
• Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

SUGAR-FREE VANILLA PUDDING POPS

Steps:

• In saucepan, whisk together milk, Pyure Organic All Purpose Stevia Blend, Pyure Organic Liquid Stevia, vanilla flavor and cornstarch. Cook over medium heat, stirring constantly for 10 to 12 minutes, or until steaming and beginning to thicken.
• In separate heatproof bowl, whisk egg yolks.
• Pour half of the hot milk mixture into the eggs, whisking. Pour mixture back into saucepan. Cook, stirring constantly, for 1 to 2 minutes or until thickened.
• Remove from heat. Stir in butter. Let cool. Transfer to bowl. Cover and refrigerate until cold.
• Spoon pudding into frozen pop molds. Insert wooden pop sticks and freeze until firm, about 4 hours.

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.)

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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JELLO FRENCH VANILLA PUDDING POPS

Steps:

• Pour Milk into Medium sized bowl.
• Add Dry Pudding Mix and beat with wire mix for 2 minutes.
• Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
• FREEZE at least 6 HRS or Overnite till Firm.
• To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.