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Tag Archives: frozen dessert

Frosty Pudding Pops

Posted on August 22, 2012 by easybaked

Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate  large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.  
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

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14 Comments

Posted in Easy recipes, Frozen desserts and tagged , , , , , , , , . Bookmark the permalink.

Mango Smoothie Pops

Posted on April 15, 2012 by easybaked


These creamy mango popsicles are filled with fun fruit and ice cream– a perfect summer treat!

A few weeks ago I shared a recipe from my travels to Mexico- Leche de Chocolate and this week I want to share another favorite with you.  One of my trips to Mexico involved 10 days of digging a foundation for a new church building in a little town in Sinoloa.  We used pick-axes to dig twelve 5-foot deep holes that eventually had cement footers poured into.  By noon it was over 120 degrees and one of our favorite treats was when the local kids would bring us “helados” or homemade fruit ice cream in plastic bags.  I was a little hesitant at first, but after I bit the corner off of the bag and had a taste, I was addicted!  SO refreshing and delicious!  I asked my friend Clarissa for the recipe and she graciously wrote it out for me:

I’ve made it many times since and it always makes me smile when I remember those long hot (incredibly fun!) days.

A few days ago I came across some really fun popsicle molds called Volcano Pops.  The centers of the popsicle can be filled with things and I just imagined the creamy mango pops filled with coconut, or ice cream or berries…..endless possibilities!  So I had to try them!  SO much fun!  Here’s the recipe:

INGREDIENTS:

  • 2 cups of cubed fresh mango (about 2 medium mangos)
  • 1 can of evaporated milk
  • 1/4 c. sugar (use more or less depending on how sweet your fruit is)

DIRECTIONS:

  • Combine all of above ingredients in a blender (I used an Oster Smoothie Maker- I got it for Christmas and I LOVE it– it makes smoothies right into a cute to-go cup.  These ingredients fit perfectly into the cup and made my clean up really easy!)
  • Blend until smooth.
  • Pour into  popsicle molds (or into sandwich bags– then just knot the top) and freeze overnight.
  • Remove popsicles from mold (and fill if you used Volcano Pops) or clip a corner off the bag and ENJOY!

My thoughts:  Only one— the mango pop filled with vanilla bean ice cream?  Oh.  My. Word. :)

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8 Comments

Posted in Frozen desserts and tagged , , , , , , , , , , , . Bookmark the permalink.

Frosty S’more Cups

Posted on March 15, 2012 by easybaked

Graham Crust topped with soft chocolate, mini marshmallows and creamy whipped pudding- all frozen in a cute individual cup!  YUM!

I’m back with a recipe using my Chicago Metallic Mini Cheesecake Pan  that I just love.  My Chocolate Chip Cookie Cheesecakes were my first experiment using this pan and these are my second experiment.  I’m just so impressed by how easy it is to make these using this pan- love it!  These frozen treats are rich and creamy and oh-so-yummy!  I hope you love them as much as I do!

INGREDIENTS:

  • 18 graham cracker squares (9 sheets or about 1 1/2 cups)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

  • Crush graham crackers into fine crumbs.
  • Melt butter and add to graham crackers, mixing until well combined to make crust.
  • Prepare pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

  • Divide Marshmallows among cups.
  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top.
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

My thoughts:  I love these so much.  They are ok at room temperature, but serve them frozen and they are amazing!  The pudding stays so creamy and that chocolate layer in the middle…. it is a miracle I didn’t just sit down and eat them all.  Seriously.  Enjoy!!!  -r

6-5-12: Check out this bloggers version using muffin cups: A Bunch of Bishops –so fun!

146 Comments

Posted in Frozen desserts, Miscellaneous and tagged , , , , , , , . Bookmark the permalink.
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