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)
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
- 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.
- 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.
- 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.