Instructions:

Mix the Pudding Base:

In a large mixing bowl, whisk together the pudding mix and cold milk. If you’re using heavy cream, add it now for a richer flavor. Whisk for about 2 minutes until the mixture thickens slightly.

Sweeten if Needed:

Taste the pudding. If you like it a little sweeter, add the sugar and stir well to combine.

Fill the Molds:

Pour the prepared pudding mixture evenly into popsicle molds. If you’re using paper cups, fill them about ¾ full. Tap the molds gently on the counter to remove any air bubbles.

Insert Sticks:

Place a popsicle stick into the center of each mold or cup. If the stick won’t stand straight, freeze the pops for about 30–40 minutes first until partially firm, then insert the sticks.

Freeze Until Solid:

Freeze the pudding pops for at least 4–6 hours, or until they are completely solid.

Unmold and Enjoy:

To release the pudding pops, run warm water over the outside of the mold for about 10–15 seconds. Gently pull the pops out and enjoy immediately!

Tips for Best Results:

Creamier Pops: Use half milk and half heavy cream for an extra rich texture.

Fun Add-Ins: Stir mini chocolate chips, crushed cookies, or bits of fruit into the pudding before freezing.

Flavor Twists: Swirl two pudding flavors together (like chocolate and vanilla) for a marbled effect.

Storage: Keep your pudding pops in an airtight container or wrap them individually in plastic wrap to prevent freezer burn.