Children love these rich, frozen, fudgy treats! Make some for your Fourth of July celebration.

Recipe Summary

prep:
15 mins
additional:
2 hrs 45 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. When set, place a wooden craft sticks into them if you are using plastic cups. Serve when frozen.

    Advertisement

Nutrition Facts

146 calories; protein 3.3g; carbohydrates 28.8g; fat 2.1g; cholesterol 7.3mg; sodium 232.6mg. Full Nutrition
Advertisement

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2005
This recipe is so good it makes you want to slap your Mama! I did change it a little. I used Splenda instead of sugar used 2% milk and added 1 cup of Low fat Cool-Whip! I just don't see how you could get it to taste any better than this! Thanks for the Recipe! Read More
(82)

Most helpful critical review

Rating: 3 stars
08/27/2004
I tried this recipie and its true kids love them, but was a bit surprised because the pops did not come out very fudgy, or creamy, instead it came out very icy, hard and crystalized, so i tried experimenting with the recipie and came to the conclusion that if you fold in about 1 cup of whipped cream to the pudding mixture they will come out perfectly fudgy, and creamy just like those creamy fudgesicles we ate as kids. Read More
(185)
102 Ratings
  • 5 star values: 70
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
08/27/2004
I tried this recipie and its true kids love them, but was a bit surprised because the pops did not come out very fudgy, or creamy, instead it came out very icy, hard and crystalized, so i tried experimenting with the recipie and came to the conclusion that if you fold in about 1 cup of whipped cream to the pudding mixture they will come out perfectly fudgy, and creamy just like those creamy fudgesicles we ate as kids. Read More
(185)
Rating: 5 stars
08/26/2005
This recipe is so good it makes you want to slap your Mama! I did change it a little. I used Splenda instead of sugar used 2% milk and added 1 cup of Low fat Cool-Whip! I just don't see how you could get it to taste any better than this! Thanks for the Recipe! Read More
(82)
Rating: 5 stars
06/11/2005
For those who thought these fudge pops weren't creamy enough try mixing packages of instant chocolate pudding as directed on the box and freezing the pudding into pops. Incredible. Read More
(64)
Advertisement
Rating: 5 stars
09/21/2007
These are very good my kids loved them. However, insead of using pudding mix I mix in a blender 3 cups skim milk, 1 cup of sugar, 1/4 cup cocoa, 1/4 cup cornstarch and a pinch of salt. I then heat the mixture on the stove until it starts to thicken and then add 2 tbsp butter and 1 tsp vanilla. I then pour this mixture (once it has cooled a little) into popsicle molds and freeze. These taste very good and much better than when made with instat pudding mix. With my changes I give it 5 stars. I would give it 4 stars with the instant pudding. Read More
(62)
Rating: 4 stars
06/14/2011
You really don't need the added sugar it calls for. Grandma used to make homemade "pudding pops" for us kids, it's just making the boxed pudding mix and pouring it into your cups and freezing until firm, then sticking some stick in. Easy peasy. This will work for already prepared pudding, too. Just stick a stick into a Snack Pack and freeze. FYI: This is also the recipe on the Kraft website. Read More
(28)
Rating: 4 stars
09/13/2005
I used butterscotch pudding mix and added cool whip as others had recommended. They were really good my kids and husband loved them so much they lasted about 1 day. I put heath bar toffee pieces at the bottom of the mold (I used small plastic cups) which added a nice extra touch. Read More
(24)
Advertisement
Rating: 4 stars
04/04/2011
This recipe is great if you don't want to have to wait for your cooked pudding to cool off before freezing. I made the pudding with 1 1/2 c (like the pie directions)of chocolate milk and folded in 1 c of cool whip topping and mini chips. I skipped the sugar because of the cool whip and I didn't miss it at all! These were easy and my toddler has loved them! Read More
(23)
Rating: 4 stars
01/25/2004
This is probably a very good recipe however I am a confirmed chocoholic and the chocolate pudding didn't seem to be all that sweet. Next time I will try adding some chocolate syrup or maybe some chocolate extract to the mix. Thanks Bea! Read More
(18)
Rating: 3 stars
06/15/2009
If you will use one small package of chocolate instant pudding and one can of evaporated milk, undiluted, (off the top of my head I'd say it's about 1 and 1/2 cups), your pudding pops will be creamy, and it's less expensive and more nutritious than adding whipped topping. You can use non-fat evaporated milk, it's still good but it's not as creamy then. Read More
(17)
Advertisement