Pudding Pop Recipe
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.
Servings: 6 popsicles
Equipment
- Medium Mixing Bowl
- Whisk
- Resealable plastic bag (or food processor for crushing cookies)
- Popsicle molds or small paper/plastic cups
- Wooden popsicle sticks or plastic spoons
Ingredients
- 6 OREO Cookies crushed
- 1 pkg Chocolate Instant Pudding Mix
- 2 cups Cold Milk
- 1/2 cup Frozen Whipped Topping cool whip or any brand, thawed
Instructions
- In a medium bowl, whisk pudding mix and cold milk for about 2 minutes until thickened. Place cookies in a resealable plastic bag, seal, and crush with a rolling pin until crumbs form.
- Fold crushed cookies and whipped topping into the pudding mixture until just combined.
- Spoon mixture into popsicle molds or small paper/plastic cups. Insert wooden sticks or plastic spoons as handles. Freeze for at least 5 hours, or until completely firm and enjoy!
Notes
- Whisk Well: Make sure the pudding is fully whisked and slightly thickened before adding the cookies and whipped topping — this keeps the pops creamy instead of icy.
- Small Crumbs: Crush cookies into small crumbs (not big chunks), so they distribute evenly and don’t make the pops fall apart when frozen.
- Freeze Overnight: For best results, freeze at least 5 hours or overnight to ensure they’re completely firm and easy to unmold.