What tastes better on a hot summer day than pudding pops? These pops taste exactly like your favorite peanut butter cup pie! In order to eat, run pop under hot water; the top will slip off much easier!


Recipe Summary

15 mins
4 hrs
4 hrs 15 mins
7 servings


Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat milk and instant pudding mix together with a whisk or electric mixer until pudding mix is completely dissolved, about 2 minutes. Refrigerate until slightly set, at least 5 minutes.

  • Stir 1/2 of the pudding and peanut butter together in a bowl until peanut butter is evenly distributed.

  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir remaining 1/2 of the pudding and melted chocolate together in a bowl.

  • Spray 7 ice-pop molds with cooking spray. Pour crushed graham crackers into molds and shake to coat all surfaces in the mold. Drop 1 spoonful peanut butter-pudding mixture into each mold; top with 1 spoonful chocolate pudding. Repeat layering until molds are full. Top with ice-pop top or stick and freeze until frozen, at least 4 hours.

Nutrition Facts

137 calories; protein 3.8g 8% DV; carbohydrates 20.1g 7% DV; fat 5.2g 8% DV; cholesterol 5.6mg 2% DV; sodium 255.5mg 10% DV. Full Nutrition