Does anyone else out there remember pudding pops? On a recent trip to the grocery store I had a sudden want for them (I’ve been on a big frozen dessert kick lately with the uptick in the mercury) and in wandering the frozen food aisle was bereft to find they didn’t have any. And when I asked the kid who was stocking the cases if they still carried them, he questioned what they were, and asked if I maybe meant fudgesicles? Obviously they’ve been gone of the shelves longer than I thought, and I suddenly felt like I was eleventy-billion years old. I wanted to ask this whippersnapper if he knew what a VHS tape was and if he’e ever heard of a man named Bill Cosby, but resisted the urge to completely embarrass myself and wheeled my cart away in shame.
After traveling through the meat counter, the deli and the produce department, I had an idea. Looking at the strawberries in my hand, I decided to try to make myself some pudding pops. Even if they weren’t the same silky consistency, they would probably be pretty damn good. I wandered to the baking aisle.
I never realized there were so many flavors of pudding, I’m such a chocolate pudding kid that I never even thought that they made flavors other than that and vanilla. There was butterscotch, caramel, pistachio (in a very fetching shade of mint green, might I add), chocolate, milk chocolate, Oreo cookie and cream, vanilla, french vanilla, banana, and the one I settled on: cheesecake. I came up with a cold dozen different combinations of pudding and adjuncts with which to make pops; I told myself I was pudding-blind and to put back the butterscotch, with a silent promise to make the banana-butterscotch pops dancing in my head the next time if the first batch came out edible.
Back at the ranch, I rinsed and dried some strawberries and whizzed together my pudding and milk. I stirred in a little bit of vanilla extract to give it a more homemade flavor, though who was I kidding; I bought the fat-free sugar-free mix and there’s no real way the pudding was going to taste homemade. I know I crow a lot about only eating things that a 5 year old can pronounce and that processed food is the downfall of society. But sometimes a girl needs a mouthful of junk. And fewer calories and fat. And besides, I added strawberries, that had to health it up at least a little bit.
With the strawberries sliced and gently folded into my pudding, I filled up the ice pop molds, which was not as easy as it sounded. I left the strawberries in big chunks and my molds are the skinny, flat variety, so it took some finagling. Next time I’m going to mix up the pudding in a zip top bag and cut off a corner of it to faux-pipe the mixture into the molds. Necessity is the mother of invention, and I need to keep more of the pudding off the counter next time. I’m sure Bill Cosby never had this problem way back when.
If you venture out into making these, be sure to give the molds a couple of good smacks on the counter after filling, to force the air bubbles to the top. Don’t worry about splashing, the pudding is fairly set up. Total cost for 10 pops was less than $2, and each pop is less than 40 calories according to some quick math. Wallet and waistline friendly!
Strawberry Cheesecake Pudding Pops
Makes 10 in my ice pop molds, will vary with mold size
1 package instant Cheesecake flavored pudding (I used sugar-free fat-free)
2 cups cold milk
1 t. vanilla extract
1 cup sliced strawberries
1 graham cracker, crushed
In a mixing bowl (or a zip top plastic bag), combine the milk, pudding and vanilla, and prepare according to package directions. Gently fold in the strawberries, and fill clean ice pop molds with the mixture, leaving a bit of room at the top for expansion (less than 1/4″ headspace). Sprinkle with graham cracker crumbs, insert popsicle sticks, and freeze until firm (1-2 hours).