Cookies and Cream Pudding Pops

These Pudding Pops are a cookies and cream twist on a classic popsicle, with a creamy texture that makes every bite irresistible. They’re easy to whip up at home and leave plenty of room for fun variations so you can make them your own.

For another frozen dessert, try my Watermelon Sorbet next.

Growing up, jello pudding pops were a classic sweet treat. Making these at home feels like a little throwback with a cookies and cream twist. It’s a favourite summer snack among the kids, and I’ll admit I enjoy them just as much! This also works as an anytime dessert or birthday treat for parties.

They turn out thick and creamy every time, and the best part is you don’t need anything fancy. Just four affordable ingredients and some ice pop moulds do the trick!

Are Pudding Pops discontinued?

The original Jell-O Pudding Pops that were popular in the 1980s and 1990s were discontinued in the early 2000s due to declining sales. While you can’t buy the branded version anymore, homemade pudding pops are a popular way to recreate the nostalgic treat.

Can you freeze pudding into Pudding Pops?

Yes, pudding can be frozen into pudding pops, and it holds its creamy texture well once set. The key is to let the pudding thicken first before freezing so it doesn’t turn icy.

Ingredients

• OREO Cookies: Crushed cookies bring the signature cookies and cream flavour and a bit of crunch to balance the smooth pudding base. They also make the pops look fun and speckled throughout.
• Chocolate Instant Pudding Mix: This is the foundation of the recipe, giving the pops their rich chocolate taste and thick, creamy texture once mixed with milk.
• Cold Milk: Milk activates the pudding mix and helps create the smooth consistency needed for pudding pops. Using it cold ensures the pudding thickens quickly.
• Frozen Whipped Topping: Once thawed and folded in, the whipped topping lightens the texture so the pops stay airy and creamy instead of dense or icy.

How to Make Pudding Pops

Whisk the Pudding

I start by whisking the pudding mix and cold milk together in a medium bowl. It only takes about two minutes for the mixture to thicken up. It’s an important step for getting the right texture. Once it looks smooth and creamy, it’s ready for the fun add-ins.

Crush the Cookies

Next, I crush the OREOs into small crumbs. You can use a resealable bag and a rolling pin. Alternatively, just pulse them in a food processor if you want it quicker. I like to make sure the crumbs are small enough so they mix evenly into the pudding without breaking apart the pops.

Fold it All Together

Then I fold the crushed cookies and whipped topping into the pudding. This part comes together so easily, and you’ll notice how the whipped topping lightens up the mixture. It makes the pops freeze creamy instead of heavy or icy.

Freeze Your Cookies & Cream Pudding Pops

Finally, I spoon the mixture into popsicle moulds. (You can use paper cups if that’s what I have on hand.) Then add the sticks.

I freeze them for at least five hours, but overnight is even better for a firm set. Once frozen, they slide right out of the moulds and are ready to enjoy.

Storage

Once the pudding pops are fully frozen, I like to remove them from the moulds and wrap each one in plastic wrap or parchment paper. From there, I place them in a freezer-safe bag or airtight container to keep them fresh and prevent freezer burn. Stored this way, they’ll keep their creamy texture and flavour for up to 2 weeks.

Pudding Pop Recipe Variations

• Mint Chocolate: Add a drop of peppermint extract to the pudding mixture and fold in crushed mint cookies for a refreshing twist.
• Funfetti: Swap the chocolate pudding mix for vanilla and fold in rainbow sprinkles before freezing for a colourful, birthday cake–inspired treat.
• Peanut Butter Oreo: Swirl in a few spoonfuls of creamy peanut butter before freezing for a sweet and salty combo.
• Strawberries & Cream: Mix in chopped fresh strawberries along with the whipped topping for a fruity burst in every bite.
• S’mores: Stir in mini marshmallows and crushed graham crackers with the cookies for a fun, campfire-inspired flavour.

Frequently Asked Questions (FAQs)

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