Candy Corn Pudding Pops
Calories 59 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 2 mg.
Sodium 255 mg.
Carb. 10.5 gram
Fiber 0 gram
Sugar 2.2 gram
Sugar Alcohol 3.5 gram
Protein 5 gram
2 boxes (1 oz. each box) Instant Cheesecake Jell-O Sugar Free Fat Free Pudding
2 boxes (1 oz.) Instant White Chocolate Jell-O Sugar Free Fat Free Pudding
1 box Instant Vanilla Jell-O Sugar Free Fat Free Pudding
4.5 cups fat free milk
(We used fairlife fat free lactose free ultra-filtered milk because it's lower in sugar.)
3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
Red and Yellow Food Coloring
To get ready for Halloween, it's fun to have these pudding pops in the freezer to enjoy when you start craving some of that trick-or-treat candy. They're also a great way to cool down on a hot summer day.
Candy Corn Pudding Pops
1. Get three bowls to mix the Jell-O pudding in. Put one packet of pudding in each bowl. Then whisk in 1 1/2 cups of milk in each bowl for approximately 2 minutes. (That's less milk than the boxes call for, but it's to make the pudding pops richer and creamier.)
2. Whisk 1 tablespoon of sugar free honey into each bowl until combined.
3. One bowl of white chocolate or cheesecake pudding, set aside.
4. Add a few drops of yellow and red food coloring to the vanilla pudding, until it turns orange. Put in just a few drops at a time until it reaches the orange color you like. Then set aside.
5. Add a few drops of yellow food coloring to the remaining bowl of white chocolate or cheesecake pudding. Stir until it reaches the yellow color you like.
6. Now transfer each bowl of pudding into plastic bags or frosting dispensers. One baggie for each color.
7. Snip one corner one each of the plastic baggies. Then squeeze the pudding mix, through that cut hole into the popsicle molds. Each popsicle mold takes about 6 tablespoons of pudding to fill up. Start with a white layer, then orange, then finish with the yellow. Tap the mold on the counter between layers to reduce air bubbles and level the layers.
8. There should be just enough pudding mixes to make 12 popsicles.
9. Freeze the popsicles for at least 2-3 hours, or overnight. Slightly warm the container when you want to eat one and remove the popsicle from the mold.
Yield: 12 Popsicles, about 6 Tablespoons of Pudding Per Popsicle