After a long day, I enjoy kicking back, tuning out, and catching up on a little prime time TV. But, along with that bad behavioral habit comes other pitfalls. Inevitably, you get the snacking urge. While there’s nothing better than scooping out a dish of ice cream, that’s a regretful choice with devastating consequences. So, I started thinking about alternative “guilt-free” options. What about pudding pops? Instead of just combining pudding with milk, what if I added some Cool Whip to the mixture to make it even creamier (you know, like faux ice cream)? Mike was excited about the idea and volunteered to run to the store to pick up some pudding mixes. Well, I guess he had a hard time deciding on a flavor, because he came home with a box of chocolate and a box of butterscotch. Hmmm. Decisions, decisions. Rather than make separate batches of each flavor, I decided to try a more fun approach. I swirled the two flavors into one pop. So, with every bite, you get a taste of chocolate, as well as a taste of butterscotch. Home run! This is a perfect ice cream substitute and it’s real easy to lighten it up by using sugar-free pudding, low fat milk and even Cool Whip Lite. (Of course, I didn’t go to those extremes, but I did use sugar-free pudding.) Refreshingly light, flavorful and a perfect way to satisfy those boob tube munchies. And, what an ideal frozen treat to always have on-hand for the little ones (that is, if you don’t beat them to it.)
In small bowl, combine butterscotch pudding with 2 cups cold milk. Whisk 2 minutes. (I still use a hand mixer for this, as my wrists don’t hold up well to 2 minutes of hand whisking.) Fold in 1/2 of an 8-ounce container of Cool Whip. Combine thoroughly, so there are no white specks remaining.
In another small bowl, combine chocolate pudding with 2 cups cold milk. Whisk 2 minutes. Fold in the remaining 1/2 tub of Cool Whip, until thoroughly combined, with no white specks remaining.
Cover and refrigerate both puddings for a minimum of 1 hour, to thicken.
Place large dollops of each pudding into a large re-sealable plastic bag, alternating between chocolate and butterscotch, until all of the pudding is in the bag. Using the handle of a wooden spoon, swirl the puddings together lightly, without mixing them completely.
Cut 1/2-inch off corner of bag. Pinch top opening closed, so pudding doesn’t run out of bag while filling pop molds. Squeeze swirled pudding into pop molds. Tap the mold a few times on counter top to release any air bubbles. If you don’t have pop molds, substitute paper or plastic cups and insert wooden pop sticks or plastic spoons in the center of each. I filled 12 pop molds and still had some leftover pudding in the bag. If filling small paper cups, you would need double the cups, or more.
Freeze upright 5 hours, or until firm. If using mold, run it under warm water for a few seconds to loosen the pop before serving. If using paper cups, peel off paper cups before serving.
Have fun experimenting with other flavor combinations as well!
CHOCOLATE BUTTERSCOTCH SWIRL JELL-O PUDDING POPS
Source: Adapted from Kraft
Posted by: www.meldingmagic.com
INGREDIENTS:
- 1 package Jell-o Butterscotch Instant Pudding, regular or sugar-free
- 1 package Jell-o Chocolate Instant Pudding, regular or sugar-free
- 4 cups cold milk, regular or 2%, divided
- 1 (8-ounce) tub Cool Whip, regular or Lite, divided
- 1 large re-sealable plastic bag
- 12 Pop molds, or substitute paper cups with sticks (or plastic spoons)
DIRECTIONS:
1. In small bowl, combine butterscotch pudding with 2 cups cold milk. Whisk 2 minutes. Fold in 1/2 of an
8-ounce tub of Cool Whip, until thoroughly combined, with no white specks remaining.
2. In another small bowl, combine chocolate pudding with 2 cups cold milk. Whisk 2 minutes. Fold in
remaining 1/2 container of Cool Whip. Combine thoroughly, so there are no white specks remaining.
3. Cover and refrigerate both puddings for a minimum of 1 hour, to thicken.
4. Place large dollops of each pudding into a large re-sealable plastic bag, alternating between chocolate
and butterscotch, until all of the pudding is in the bag. Using the handle of a wooden spoon, swirl the
puddings together lightly, without mixing them completely.
5. Cut 1/2-inch off corner of bag. Pinch top opening closed, so pudding doesn’t run out of bag while
filling pop molds. Squeeze swirled pudding into pop molds. Tap the mold a few times on counter top
to release any air bubbles. If you don’t have pop molds, substitute paper or plastic cups and insert
wooden pop sticks or plastic spoons in the center of each.
6. Freeze upright 5 hours, or until firm. If using mold, run it under warm water for a few seconds to loosen the pop
before serving. If using paper cups, peel off paper cups before serving.
Yields: 12 pops (if using pop molds)
