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Christina

Vanilla Pudding Pie Pops

Every-thing’s more fun served on a stick, right? OK, maybe not everything but I know one thing’s for sure, PUDDING IS!! This past weekend, my 3 year old and I came up with a great way to snazz up this delicious homemade vanilla pudding by mixing it with crushed cookies and freezing it in cool popsicle molds. That’s right, people. Vanilla. Pudding. Pie. Pops. I know. I know! Too much deliciousness in one recipe title, right? I know you can handle it.

I was totally channeling Bill Cosby when I thought about turning pudding into pops (anyone remember pudding pops or am I showing my age now?). The crushed Nilla wafers add a great pie crust type flavor and texture to the smooth and creamy vanilla pudding.  But feel free to change up the recipe and add whatever “mix-in” you’d like to the pudding before freezing. I’m thinking chopped nuts, crushed Oreos, Mini M&M’s, Mini Chocolate Chips or even butterscotch chips would be HEAVENLY. You can also different flavor pudding as your base. You can even use instant or cook n serve pudding if you are strapped for time but I gotta say, the homemade version is so delicious, it’s worth the little effort it takes to make a batch.

Get The Kids Involved (steps appropriate for little hands):

  • Have them crush the cookies by placing the cookies inside a ziplock bag. Remove the air from the bag, seal and let them go at it with a wooden spoon.
  • Let them add your mix-in of choice to the pudding.
  • Allow them to help you fill the pudding molds.

Vanilla Pudding Pie Pops

Makes 8-10 (3 ounce Popsicles)

Ingredients:

3 cups milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 large eggs

1 egg yolk

1 tablespoon vanilla extract

3/4 cup crushed wafer cookies such as Nilla Wafers

Instructions:

  1. In a large bowl, whisk together 1/4 cup sugar, cornstarch, salt, eggs and egg yolk. Slowly whisk in 1/2 cup of milk. Set aside.
  2. Pour remaining sugar, milk and heavy cream into a medium-sized, heavy bottomed saucepan and bring to a boil. Remove saucepan from the heat and slowly whisk the hot milk mixture into the egg mixture. Whisk until mixture is smooth. Note: Using a ladle to help you add small amounts of the hot liquid to the egg mixture while vigorously whisking will prevent you from having scrambled eggs and thus, lumpy pudding. Pour mixture back into saucepan and place over medium-low heat. Cook, stirring constantly until the mixture thickens. Remove from heat and whisk in vanilla extract. Pour pudding through a fine mesh strainer and place into a large bowl to cool.  Cover with plastic wrap (to prevent a skin from forming) and refrigerate for 2-3 hours.
  3. Remove pudding from refrigerator and stir in crushed Nilla wafers (or any other mix-in you like. chocolate chips or nuts work well too!). Pour into popsicle molds and freeze overnight.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

9 Responses to “Vanilla Pudding Pie Pops”

  1. Cheryl Langford says:

    I read in your recipe above in step #2 that it says ‘add sugar, milk and heavy cream’ but the recipes ingredients doesn’t list heavy cream and the recipe doesn’t say how much heavy cream to add????

  2. nicole robbins says:

    Yeah what Cheryl said! I would love to make these soon. let us know

  3. monika says:

    I was reading the recipe also, and noticed the mention of heavy cream not listed as part of the ingredients. Let us know soon, please, how much heavy cream. Thanks. The Pops sound yummy – want to make them for my grandson.

  4. Christina says:

    Hi Ladies,

    Good catch! It’s 1/2 cup of heavy cream but truthfully, you can do all milk, it will just be a little less rich. Sometimes I even use 2 % milk. Be sure to strain your pudding before pouring into molds. Very important! Happy popping!

    Note: milk with a lower fat content will produce a thinner pudding.

    Christina

  5. Chris says:

    Is it possible to just use pudding mix or even store bought pudding? Btw, i love the idea of eating pudding in more ways than one, great thinking

  6. Marian says:

    I would love to make these with chocolate. Would cocoa do it or should I melt sweetened chocolate? Would the sweet chocolate make the pudding too sweet and how much chocolate should be added? Thanks so much. My husband and I love anything with chocolate.

  7. Cosette says:

    Wow! So gonna use that at home bro!

  8. Christina says:

    @Chris- Yes! Use what you have. Boxed pudding works just fine. If you use the cook and serve kind, just make sure to cool before pouring into molds. Enjoy!

    @Marian- I would melt some chocolate chips into the pudding right after you cook it, while its still hot. Ive done with with whit chocolate and had excellent results. Play around with different flavors and cookie combos! Have fun!

  9. David says:

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    i am big fan of u one of thes day u should come buy i live at 3066 hwy 3193 jackson ky 41339

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