Chocolate Pudding Popsicles Recipes

Steps:

• Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until all ingredients are melted and combined, about 5 minutes.
• Place avocado and banana in blender; blend until smooth. Add chocolate mixture into the puree; blend until the mixture is the consistency of pudding, about 5 minutes. Pour the pudding into ice pop molds, and place into freezer until firm, about 3 hours.

Steps:

• In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove from cups before serving.

Steps:

• Beat milk, vanilla and mix for 2 minutes.
• Spoon into paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• Freeze 5 - 7 hours.
• To remove pop from cup run under warm water for 15 seconds.
• Don't twist or pull on the stick when removing!
• You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.

Steps:

• Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
• Cook for 8 minutes or until thick and bubbly, stirring constantly.
• Remove pan from heat.
• Add vanilla extract, and cocoa, stirring until smooth.
• Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
• Cover surface of pudding directly with plastic wrap, and cool completely.
• Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
• Top with lids, and insert craft sticks.
• Freeze 4 hours or until thoroughly frozen.

Steps:

• Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.