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Chocolate-Peanut Butter Swirl Pudding Pops

Being a child of the 80′s, I have a soft spot in my heart for the Jell-O Pudding Pop. For one, its creamy, rich pudding and its frozen. And two, I believe Bill Cosby, the adored face of the pudding pop, to to be a national treasure: from his stand up comedy, to The Cosby Show, to Kids Say the Darndest Things TV Show, he is simply classic wholesome Americana. When I went into labor with our first child, my husband and I actually watched a marathon of The Cosby Show on Nick at Nite as we patiently waited for our son. Watching The Huxtables over and over again calmed me and made me feel like I was bringing my child into the most amazing and kind world. I can actually kind of credit The Huxtables on getting me through 8 hours of labor. Sort of, but not really. I may have the epidural to thank for that.

Now sadly off the shelves at our local supermarkets, I have simply refused to have my kids grow up without knowing the delight of inhaling a Jell-O pudding pop. Yes, I know; there are far healthier treats out there but I’ve started to add peanut butter or almond butter to mine to give it ‘em a little protein kick. See? You already are feeling better about making these! Since tomorrow marks the beginning of summer, I suggest you hop to it and please, above all, don’t forget to “Swirl”!

Here’s what you need:

-box of chocolate instant pudding
- milk (about 3 cups or amount called for on pudding package)
- 1/2 cup of peanut butter or almond butter
- agave nectar (I use it sparingly for the almond butter versions.)
- popsicle molds or Dixie type cups with popscicle sticks (I got these molds on clearance at Sur La Table but you can find them here)

Start by mixing up your instant pudding according to the package directions.

While the pudding is setting, put your almond or peanut butter (blended with agave nectar  if using) in a microwave safe bowl for a quick zap (about 20 to 25 seconds). You dont want it hot, just soft enough to be easily scooped.

Next, with the help of tiny hands, scoop alternating layers of your pudding and softened nut butter into your molds or cups. There is no need to measure but I like to go a little heavier on the pudding scoop and about half the amount of the nut butter.

Once your layers are to the top of the mold, use a skinny utencil such as a metal cake tester or scewer to slowly create an “S” pattern through your popsicle mixture.

Pop your top on your mold and freeze for at least 4 hours!

About Shannon


Shannon Harrison is a modern freestyle portrait and wedding photographer living near San Diego, California with her best friend/husband and 3 wild wee ones by her side. When shes not hanging with her clients from JACKANDRUBYstudios, you will find this homebody in the kitchen baking something drizzled with caramel or perusing the aisles of Target. Known to pull out her beloved Nikon at the local grocery store or a family bike ride, Shannon finds inspiration just about anywhere. She encourages photographers and hobbyists alike to focus on personal projects and their families to drive creativity. After all, no one can see your family the way you do.

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