So, I've had it on my radar for weeks now to try to make some pudding pops for the kids. I didn't want to just use a pack of instant pudding if I was going to post a recipe on here, and I just hadn't had time to research it. For those of you with easy access to instant pudding, there are some amazing ideas over at Our Best Bites, a new site I've been following lately, thanks to Sara F.. I plan to try a few of their recipes soon! Anyway, my desires to make pudding pops from scratch just hadn't happened yet, until last week. I was trying to put together a quick dessert, but I didn't have any brown sugar. You may not realize just how many cookie recipes call for brown sugar until you're trying to find one without it! So, I decided to throw together a quick banana pudding. I rushed everything a bit though and ended up with pudding that didn't set up very well. I'd made a big batch and everything. So, what do you do with a ton of pudding that adults think is runny and is too messy for kids? My brilliant idea was to recycle it into pudding pops! Here is what I did...oh, and the banana pudding pops were a huge hit with my kids and some 20-year-old guys eating with us!
Basic Banana Pudding
1/2-3/4 cup sugar
2 Tbs cornstarch
1/4 tsp salt
2 cups milk
2 Tbs butter
1 tsp vanilla
In a small saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes more--important to keep stirring or it will stick and burn! Remove from heat. Add butter and vanilla. Blend well. Cool. Makes 4-5 servings.
Slice bananas into a bowl. Add a few cookies to bottom of bowl as well if you like. Pour cooled pudding into bowl over bananas. Lay some cookies on top. Chill a couple hours before serving.
**I can't get Nilla wafers, so I just use some sort of butter cookie or breakfast biscuit available locally--just a lightly sweet cookie of some sort. Sometimes you can find some that look like mini-Nilla wafers!
Pudding Pops
The pudding had been in my fridge for a day or so, so the cookies were pretty soggy, but I just took a pastry blender and chopped around in the bowl for a bit to break up some of the cookies and banana slices. I then poured the mixture into popsicle molds and froze. The reason I had such runny pudding is probably because I didn't allow it to cool any before I threw it in with the bananas. If you're going for pudding pops and not banana pudding, then feel free to rush it! Also, I read somewhere that half and half will give a creamier pudding pop, but I didn't think having used just milk that they were too icy.
Basic Banana Pudding
1/2-3/4 cup sugar
2 Tbs cornstarch
1/4 tsp salt
2 cups milk
2 Tbs butter
1 tsp vanilla
In a small saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes more--important to keep stirring or it will stick and burn! Remove from heat. Add butter and vanilla. Blend well. Cool. Makes 4-5 servings.
Slice bananas into a bowl. Add a few cookies to bottom of bowl as well if you like. Pour cooled pudding into bowl over bananas. Lay some cookies on top. Chill a couple hours before serving.
**I can't get Nilla wafers, so I just use some sort of butter cookie or breakfast biscuit available locally--just a lightly sweet cookie of some sort. Sometimes you can find some that look like mini-Nilla wafers!
Pudding Pops
The pudding had been in my fridge for a day or so, so the cookies were pretty soggy, but I just took a pastry blender and chopped around in the bowl for a bit to break up some of the cookies and banana slices. I then poured the mixture into popsicle molds and froze. The reason I had such runny pudding is probably because I didn't allow it to cool any before I threw it in with the bananas. If you're going for pudding pops and not banana pudding, then feel free to rush it! Also, I read somewhere that half and half will give a creamier pudding pop, but I didn't think having used just milk that they were too icy.
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