Jello Pudding Pops

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    20 mins

  • Chill Time

    4 hrs

  • Total Time

    4 hrs 20 mins

  • Servings

    10

  • Calories

    52 kcal

  • Cuisine

    American

Jello Pudding Pops

These Jello Pudding Pops are hands down the easiest treat to make to beat the summer heat! You only need 3 ingredients!

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Ingredients

Servings
  • 1 .3 oz instant chocolate pudding mix
  • 1 .3 oz instant white chocolate pudding mix
  • 3.5 cups whole milk, divided

Instructions

  1. Make sure your popsicle mold and popsicle sticks are clean and ready to go before you start.
  2. In a medium sized bowl, whisk together the chocolate pudding mix and 1 3/4 cup of milk.
  3. In a separate bowl, whisk the white chocolate pudding mix and the rest of the milk.
  4. Once puddings have just started to set, alternate spoonfuls of the two puddings into a gallon size baggie.
  5. Close the baggie and snip the end of the tip to easily pipe into popsicle molds. The light and dark pudding will combine while piping to create a swirl.
  6. Freeze for at least 4 hours, or overnight for best results.
  7. To remove pudding pops, dip bottoms of mold in hot water until pudding pops pull out easily.
Equipments used:

Nutrition Information

Show Details
Calories 52kcal (3%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 35mg (1%) Potassium 129mg (4%) Fiber 0.01g (0%) Sugar 4g (8%) Vitamin A 138IU (3%) Calcium 105mg (11%) Iron 0.002mg (0%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 52 kcal

% Daily Value*

Calories 52kcal 3%
Carbohydrates 4g 1%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 35mg 1%
Potassium 129mg 3%
Fiber 0.01g 0%
Sugar 4g 8%
Vitamin A 138IU 3%
Calcium 105mg 11%
Iron 0.002mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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