Vanilla-Chocolate Pudding Pops

Vanilla-Chocolate Pudding Pops
Anna WIlliams
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Serves 4


Vanilla Pudding
bittersweet chocolate, melted


  1. Divide the pudding into 2 small bowls while it's still warm. Add the chocolate to one bowl and stir until well combined. Refrigerate both bowls of pudding, covered with plastic wrap, until chilled, about 30 minutes.
  2. Spoon 1/4 cup of the chocolate pudding into each of 4 ice-pop molds or four 4-ounce paper cups, and freeze for 10 minutes. Remove from freezer and top each with 1/4 cup of the vanilla pudding. Insert wooden sticks and freeze for 3 hours.


Sara Quessenberry
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Calcium 151 mg
  • Carbohydrate 44 g
  • Cholesterol 130 mg
  • Fat 18 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 6 mg
  • Sat Fat 10 g
  • Sodium 127 mg
What does this mean? See Nutrition 101.

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