Yup, it's that time again, friends! Today we're chilling with ridiculously easy Biscoff Pudding Pops!
These super easy pops were made along side my Biscoff Milk Popsicles from a few weeks ago. They, however, required a special trip to the store for a package of instant pudding mix. Incidentally, the last time I purchased pudding mix was for precisely this reason. Remember my Berry Pistachio Cream Pops from last year?
I don't remember having instant pudding as a kid, so it's not one of those things that I ever crave or reminisce about. However, the dude seems to like it when I use it in popsicles, but only with almond milk. Did I mention he is vegetarian? And surprisingly, according to PETA's Accidentally Vegan list, this flavour of Jell-O Instant Pudding is vegan. So are the lemon, banana and pistachio flavours, if you were wondering. Go figure!!
These were perfectly creamy with little hits of super sweetness delivered by the bands of biscoff spread. I have not tried myself, but I imagine these would work just as well with any of your favourite spreads - peanut butter, nutella, wafer butter. Yum, yum and YUM!
Now go use what you have to whip up a batch with the kiddos and get the weekend started!
More Summer Suckers:
Biscoff Pudding Popsicles
(yields: 8 popsicles)
Equipment & Tools:
popsicle mold
piping bag (or sandwich bag)
Ingredients:
1 pkg. vanilla instant pudding mix
2 cups almond milk
¼ cup Biscoff spread
Directions:
Spoon biscoff into a piping bag or clean sandwich with the end snipped (or corner point of the sandwich bag).
Whisk together cold milk and pudding mix until smooth.
Randomly pipe some of the biscoff into each popsicle mold, so that it attaches to the sides. Pour in the pudding mix, adding bits of biscoff along the way down the center.
Insert popsicle sticks and place in the freezer for at least six hours, or overnight.
To unmold popsicles, place mold under warm running water until popsicles slide out.
Chill and enjoy!
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