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Cookies and Cream Pudding Pops Recipe

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4.1 from 31 reviews

Delight in these creamy, indulgent Cookies and Cream Pudding Pops made with a smooth blend of half and half, milk, and cookies ‘n cream instant pudding mix. Mixed with chopped chocolate sandwich cookies and optionally dipped in a rich, melted chocolate coating, these frozen treats are perfect for a refreshing dessert or snack.

  • Total Time: 2 hours 10 minutes
  • Yield: 6 popsicles

Ingredients

Base Pudding Mixture

  • 1 ¼ cups half and half
  • ½ cup milk
  • ¼ teaspoon vanilla extract
  • 4 tablespoons cookies n’ cream instant pudding mix (dry)
  • 8 chocolate sandwich cookies (Oreos), roughly chopped

Optional Chocolate Coating

  • 1 ½ cups semi-sweet chocolate chips
  • 1 teaspoon vegetable or canola oil

Instructions

  1. Mix the Pudding Base: In a medium bowl, whisk together the half and half, milk, vanilla extract, and cookies n’ cream instant pudding mix until well combined and smooth. Stir in the roughly chopped chocolate sandwich cookies evenly throughout the mixture.
  2. Fill and Freeze: Pour the pudding mixture into popsicle molds, filling each mold evenly. Place the molds in the freezer and freeze for at least 2 hours or overnight until completely set.
  3. Remove Popsicles from Molds: When ready to serve, run the plastic popsicle molds under hot water for about 20 seconds to loosen them. Gently squeeze the bottoms of the molds and slide the popsicles out carefully.
  4. Prepare Chocolate Coating (Optional): In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable or canola oil. Stir the mixture slightly before microwaving.
  5. Melt Chocolate: Microwave the chocolate mixture on high for 45 seconds, then stir thoroughly. Continue microwaving in 20-second intervals, stirring well after each, until the chocolate is fully melted and smooth.
  6. Dip Popsicles: Quickly dip each frozen popsicle into the melted chocolate, coating it evenly. Immediately place the dipped popsicles onto a tray lined with parchment paper or foil to catch any drips.
  7. Harden the Coating: Transfer the dipped popsicles back to the freezer or refrigerator for a few minutes to allow the chocolate coating to harden completely before serving.

Notes

  • For a richer chocolate coating, adding a teaspoon of oil makes the melted chocolate smoother and easier to dip.
  • You can substitute regular milk with any plant-based milk for a lighter option, but texture may vary slightly.
  • To avoid soggy popsicles, ensure the cookies are roughly chopped and mixed well so they distribute evenly in the pudding base.
  • Store leftover popsicles in an airtight container or wrapped tightly to prevent freezer burn.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 2 hours (freezing time)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://ellarecipe.com/cookies-and-cream-pudding-pops-recipe/