Gallery

Credit: Anna Williams

Recipe Summary

Yield:
Makes 4 pops
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide the pudding into 2 small bowls while it's still warm. Add the chocolate to one bowl and stir until well combined. Refrigerate both bowls of pudding, covered with plastic wrap, until chilled, about 30 minutes. Spoon 1/4 cup of the chocolate pudding into each of 4 ice-pop molds or four 4-ounce paper cups, and freeze for 10 minutes. Remove from freezer and top each with 1/4 cup of the vanilla pudding. Insert wooden sticks and freeze for 3 hours.

    Advertisement

Nutrition Facts

calcium 151mg; 344 calories; calories from fat 47%; carbohydrates 44g; cholesterol 130mg; fat 18g; fiber 1g; iron 1mg; protein 6mg; saturated fat 10g; sodium 127mg.
Advertisement
Advertisement