So here’s the deal. I know it’s practically October. And I know temperatures are dipping (although, let’s be honest, September in Colorado this year was stupid hot). BUT, that doesn’t mean we can’t still eat pudding pops. Because pudding pops are great and there is no right or wrong season for them.
Last Sunday, I made approximately 12 cups of pudding, 4 different flavors. Yeah, that’s a lot of pudding. All in the name of science, er, something, right?
But since the pudding really doesn’t last longer than about 3 days in the fridge, and I really don’t need my kids eating 12 cups of pudding in 3 days (not that they would be complaining if I let them), the lightbulb went off. Yes, pudding pops.
The best part about these pudding pops is that if you maybe don’t cook the pudding long enough and it’s not really thick pudding consistency, it still makes really great popsicles. And it’s the perfect way to use up extra pudding you may not eat within those 3 days. Or, you know, you could just make them because you wanted pudding pops.
So go make the pudding, grab your favorite popsicle molds, pour the pudding (single flavors or mix and match as you please), and freeze overnight. Easy peasy pudding pie.