Frozen Pudding Recipes

Steps:

• Cut a small slit in the center of each pudding snack lid. Insert wooden pop stick into each slit.
• Freeze 5 hours or overnight until firm.
• To release frozen pudding pop from cup, carefully remove lid over stick. Place bottom of cup in warm water for a few seconds. Press the bottom of the cup firmly to release the pop. (Do not twist or pull on the stick.)

Steps:

• Mix pudding and milk in deep bowl until mixture begins to thicken.
• Pour into paper cups, then insert a popsicle stick upright in each cup.
• Place cups on cookie sheet and put into freezer until firm.
• Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
• To serve, tear cup from frozen pudding and use popsicle stick as a handle.

Steps:

• Pour cold milk and cold heavy cream into a cold bowl.
• Add pudding mix and sugar.
• With electric mixer at low speed, beat until just blended, about 1 minute.
• Pour into shallow pan and freeze until firm, about 4 hours.
• Let stand at room temperature 15 minutes before serving.
• *With coconut cream flavor instant pudding, omit sugar.
• NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.

Steps:

• Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
• Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.

Steps:

• Crush biscuits finely and place in a bowl.
• Melt butter and add to the crumbs.
• Mix well Grease a 7 cup pudding bowl, and line completely with the crumbs.
• Refrigerate till firm.
• Whip cream with the brandy until thick but not stiff.
• Fold in the fruit mince.
• Spoon the mix into the biscuit lined bowl.
• Use a spatula to smooth the mixture evenly up the sides of the bowl, so that there is a hollow centre.
• Freeze for an hour.
• Soften the ice cream but do not melt.
• Stir in the chocolate chips annd cherries.
• Fill the centre cavity with this mix.
• Cover with plastic wrap and return to the freezer for 24 hours.
• To serve invert bowl on a platter, place a hot tea towel around bowl, (You may have to soak the towel a few times in hot water) and pudding will soon leave the sides of the bowl.