These Jello Pudding Pops are hands down the easiest frozen treat to make this summer to beat the heat! You only need 3 ingredients to make this creamy old fashioned beloved dessert.
Homemade Pudding Pops
Jello pudding pops were extremely popular during the 1990s and have since been discontinued. This is my homemade version and they taste almost exactly the same as the ones I loved growing up. My mom bought them all the time. My siblings and I also enjoyed freeze pops, too! They were quick and easy treats that cooled us off after playing outside in the hot sun!
This pudding pop recipe gives you two types of chocolate swirled into one. I love that you can make these your own. They are creamy, refreshing, and delicious! Make them early in the morning or the night before a family gathering as a cool treat to enjoy together! Adults love these just as much as the kids do (maybe even a little bit more).
Ingredients You’ll Need
Pudding mix and milk are the only ingredients needed to make this pudding pop recipe! It’s easy AND affordable. Plus, kids love them!
- Chocolate Pudding Mix
- White Chocolate Pudding Mix
- Milk: Whole milk works best for this recipe.
Watch The Recipe Video!
How to Make Pudding Pops
There are minimal steps needed to make Jello pudding pops. It’s one of the easiest recipes I’ve ever made.
- Make Chocolate Pudding. Whisk together the chocolate pudding mix and half of the milk in a medium bowl.
- Make White Chocolate Pudding. Whisk the remaining half of the milk and the white chocolate pudding mix in a separate bowl.
- Add to Gallon Bag. Once the puddings have started to set, scoop them into the gallon-size bag, alternating flavors. This will create the swirl!
- Pipe in Molds. Cut a corner off the bag and pipe it into the popsicle molds.
- Freeze. Place into the freezer for a minimum of 4 hours or overnight.
- Enjoy. Dip the mold into hot water to release the pudding pops more easily. Enjoy!
Supplies You’ll Need
- Popsicle Molds
- Gallon-Sized Zip-Top Bag: You will need this for piping the pudding into the molds.
- Mixing Bowls: You will need 2 medium bowls – one for each pudding flavor.
Tips and Variation Ideas
- You can use 2% or skim milk in this recipe if needed. Whole milk makes the pudding pops the creamiest because of the fat. Lower-fat milk will make them more icy.
- If you don’t have popsicle molds, that’s fine! My mom would use an ice cube tray, cover it in plastic wrap and poke holes to insert wooden popsicle sticks. They are smaller but taste the same!
- Use any flavor of pudding you like! Swap the white chocolate for vanilla or cheesecake-flavored pudding for new combinations.
- Add-ins are welcome, too! Crushed Oreos, crushed graham crackers, or chocolate chips can be added for fun variations.
- The milk should be very cold when making the puddings. The colder it is, the faster and easier it will set.
- If you can freeze the pudding pops overnight, I recommend it. They hold together the best the longer they are in the freezer.
More Easy Frozen Treat Recipes
- Strawberry Cheesecake Bites
- Wendy’s Frosty Recipe
- No Churn Cherry Ice Cream
- Frozen Candy Grapes With Jello
- Root Beer Float Pie
Jello Pudding Pops
- Make sure your popsicle mold and popsicle sticks are clean and ready to go before you start.
- In a medium sized bowl, whisk together the chocolate pudding mix and 1 3/4 cup of milk.
- In a separate bowl, whisk the white chocolate pudding mix and the rest of the milk.
- Once puddings have just started to set, alternate spoonfuls of the two puddings into a gallon size baggie.
- Close the baggie and snip the end of the tip to easily pipe into popsicle molds. The light and dark pudding will combine while piping to create a swirl.
- Freeze for at least 4 hours, or overnight for best results.
- To remove pudding pops, dip bottoms of mold in hot water until pudding pops pull out easily.