Jello Pudding Pops – creamy, old-fashioned pudding pops are so easy and affordable and they taste just like you remember.
Jello Pudding Pops
These nostalgic Pudding Pops are so fun, and delicious too. They taste just like the original Jello Pudding Pops. For a fun variation, check out my Oreo Pudding Pops too. They have a whole Oreo cookie frozen inside!
Pudding Pop Supplies and Ingredients
- Popsicle Maker – This one has a rigid metal frame, so it doesn’t bend and spill, and no small parts to lose.
- Popsicle Sticks – the maker comes with a small amount of sticks but you will need more for future recipes
- White Chocolate Jello Instant Pudding Mix – 3.3 oz box or vanilla
- Chocolate Jello Instant Pudding Mix – 3.3 oz box
- Whole Milk – gives a creamier texture to the pudding pops. Fat free or 2% will work as well but will have more of an icey texture.
- Gallon Sized Plastic Baggie – for pipping pudding into popsicle molds
How to Make Pudding Pops
Be sure to scroll to the recipe card for complete instructions and ingredients.
- Start with Instant Jello Pudding Mix and prepare them with slightly less milk than the box instructions to make them creamier.
- Spoon the colors in alternately into a gallon baggie. This will make a swirl pattern when pipped into the molds.
- Pipe pudding into popsicle molds and freeze for at least three hours. This will vary depending on freezer temperature. I prefer to make them the day before so I know they are frozen through.
- Use hot water to loosen pudding pops from mold.
Recipe Tips and Notes
- Chocolate and Vanilla Puddings are the classic combination, but the vanilla pudding photographs very yellow frozen, so I choose to use the white chocolate flavor.
- My grocery store only had the larger box of chocolate instant pudding which is pictured, so I had some extra chocolate pudding left over left over.
- I used slightly less milk to prepare the pudding mix than the box calls for. The measurements in the recipe card are the correct measurements for the smaller 3.3 oz pudding boxes.
- Pudding pops can be stored on the molds, or removed and separated with sheets of freezer or wax paper. Keep in a large freezer safe container.
- Do not push popsicle sticks all the way into mold. You want them to be long enough to hold comfortably.
More Pudding Pop Recipes
Creamy, old-fashioned Jello Pudding Pops.
- 3.3 oz White Chocolate Instant Jell-O Pudding Mix or vanilla
- 3.3 oz Chocolate Instant Jell-O Pudding Mix
- 3.5 cups whole milk divided
In a medium sized bowl, combine white chocolate pudding mix and 1 3/4 cup of milk. In a separate medium sized bowl, combine chocolate pudding mix and milk.
Once puddings have started to set, use alternating spoonfuls of the two pudding colors and fill a plastic gallon size baggie. Close baggie and snip the end of the tip to pipe pudding into popsicle molds. The two colors will combine while piping to create a swirl.
Freeze for at least 3 hours, or overnight for best results. To remove pudding pops, dip bottoms of mold in hot water until pudding pops slide out.
Recipe Updates – This recipe was originally published in 2013 as red, white, and blue pudding pops. I’ve updated the post to serve make more pudding pops and have the classic swirl. To make the pudding pops as pictured below, use all white chocolate instant pudding and divide into three bowls. Color a bowl red and another blue with food coloring. Then use three separate gallon baggies to pipe pudding layers.
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