This recipe appears in:This Week's Tasty 10: The Most Popular Posts from the SE Universe
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Growing up in the 1980s, I was pretty sure what made Jell-O Pudding Pops so delicious: every batch had been lovingly made by Bill Cosby, naturally.
Now that I'm older and (arguably) wiser, I know that the secret behind that singular texture and flavor isn't Bill's secret family recipe. But what I didn't know was that these sweet summertime treats are, seriously, the easiest thing ever to make.
Even better? At-home varieties also offer the freedom to showcase less-celebrated pudding flavors (butterscotch or rice pudding pop, anyone?), or to create your own new flavor by making two-tone pops in complementary flavors. I had great success with the chocolate-pistachio combination shown above.
- 1 package (3.9 oz.) Jell-O Instant Pudding, in the flavor of your choosing (or for a two-tone variation, see note below)
- 1 cup cold half and half
- 1 cup cold milk
- Note: To make the two-tone variation shown at the top of the post, make two batches of the above, using different flavors of Jell-O pudding; fill the bottom half of each cup with one flavor, and let set for about 5 minutes; pour the second flavor on top, insert popsicle sticks and cool as specified below. The two-tone pops will yield 12 popsicles.
Beat ingredients with a whisk until smooth and incorporated, 1-2 minutes by hand.
Pour into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
Freeze for 5 hours or until firm. Peel off paper cups before serving.