· Food & Recipes · Recipes · Homemade CREAMY Pudding Pops

Homemade CREAMY Pudding Pops

I have a secret. I have a somewhat obsessive personality.   (Those who know me best have probably just spit their coffee/diet coke/beverage of choice all over their computer screen!)

One of the things I tend to obsess about is food. Or more specifically…once I find something I LIKE…I tend to eat it….often. :-)

A few years ago I discovered my infatuation with FROZEN fruit. It started with FROZEN grapes…and escalated to FROZEN bananas.  If you haven’t ever tried them that way…I HIGHLY recommend it!

Lately, however, my FROZEN FOOD obsession has degenerated to these frozen concoctions…..Creamies Ice Cream Bars. I’m partial to the chocolate.

After some very quick and rudimentary calculations on my part:

1 box of (6) Creamies is roughly $2.50 (usually a little more)

1 box of chocolate pudding roughly $1.25
1 container of whipped topping roughly $2.00
3 cups milk $0.25 ???
Total: $3.50 for approximately (16) of Jillee’s Creamy Pudding Pops

Jillee’s Creamy Pudding Pops

  • 1 large box chocolate pudding
  • 3 cups cold milk
  • 2 cups frozen whipped topping (Cool Whip)

UPDATE: 11/27/11
For my second batch I decided to try adding some sweetness (these were a little less sweet than my beloved Creamies). I added some powdered sugar. Started with 1/2 cup and I think I ended up putting about a cup in before I thought it was the right sweetness.  Liked this batch much better! :-)

I didn’t actually have any small paper/plastic cups handy…so I improvised. I experimented with a few different things I had laying around.

Experiment results:  avoid the glass mason jars and styrofoam cups. The pops “POPPED” right out of the plastic cup and the plastic baby food container.

Here are just a bunch of random pictures of my creamy pudding pop making session:

Overall thoughts and observations:  DELICIOUS!  Cold, creamy and inexpensive! Fellow FROZEN FOOD enthusiasts like me should definitely try it! :-)

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  • Thank you so much for this post. I love the Creamy’s. I used to live in Utah and bought them very often. We now live in Mississippi and I can’t get them anymore so I will definitely give this a try. Now if you have a easy substitute for Grandma Sycamore Bread ❤️❤️

  • You know – I have a similar recipe but it uses two cups of vanilla ice cream instead of cool whip. It’s excellent, and a good quality vanilla ice cream is a great base! Any flavour instant pudding works, and you can use your imagination to add ‘accessories’. I’m still going to try this one, though!

  • Saved again by the Jillee Blog! I have saved so much with the grate free laundry detergent recipe. I am without cool whip however thanks to your blog I am inspired to improvise and make some of these along with my old school homemade jello and koolaide popsicle recipe. I really think you may need to rename your blog to so many good things by Jillee! THANK YOU! Keep up the amazing work!

  • […] to sell, right?  Well, I sure miss them, but this recipe comes pretty darn close.  I got it from One Good Thing By Jillie.  I used her recipe, she had several different ones on the […]

  • Do yourself a favor and don’t try mixing the recipe that includes Cool Wip in your stand mixer. Mine churgged along fine for about 30 seconds and then exploded chocolate mess all over the kitchen. It must have hit a hard chunk of Cool Wip. If you really want to use your stand mixer, use caution and hold a towel over the bowl or maybe break up the chunks of Cool Wip with a fork before you start whisking.

  • Receta para paletas congeladas de pudín de chocolate | SUPERAD, Miles de imagenes para Postear says:

    […] Receta para paletas congeladas de pudín de chocolate Link original […]

  • you got me thinking, vanilla pudding, whipped cream, from powerderd milk, less fat a nd a splash or orange extract…and blahh blah blah… a cream sick-alle…..!

  • I loved the chocolate vanilla swirl ones…I wonder if I could mix in some mini chocolate chips to vanilla pudding pops or chocolate covered espresso beans to the chocolate pudding pops.

  • I tried these and they came out with a good taste, but not the creamy texture I was hoping for. They were very icy–like you could feel the ice crystals in your mouth instead of a smooth creaminess. Has anyone tried this with cooked pudding?

  • Hi! I am forty-one years old and from the midwest. I was wondering if anyone remembers “GOODIN PUDDIN”? They came out before JELLO Pudding Pops i think. They were sooo good, and i swear they were so cold i think they almost always made my tongue stick to them!!!! OUCH

  • Sounds good, BUT do they have that layer of ice like the original pudding pops did!?! Once you got through that lil bit of ice you were rewarded with the puddingy creamyness of pure yummm.Man do I miss those…what’s worse is I can’t find too many people who remember them:(

    • I remember pudding pops. My mother made them years ago only using jello coked chocalate pudding and real whipped ceam. She froze then in a 9×13 cake pan. I think it had a slide-on cover.
      She may have added a bit of vanilla extract to the whipped cream. She called it homemade icecream and scooped it out to four very excited kids and Dad of course. Yummy! I call it Ma’s chocolate icecream when I make now in honor of the best mom in the world!

  • I searched the web for a low calorie pudding pop and your “healthy-fied” is by far the best and easiest recipe. I played around with the recipe and found adding l tube of Starbucks Via ready brew coffee to the milk, (any instant will do) and no calorie sweetener or sugar to taste (I used two individual packs of Equal) made the pops richer and creamier. For an even yummier, creamier pop use 1 1/2 cups milk and 1/4 cup Bailey’s Irish Cream. The calorie count goes up but trust me, it’s worth it :)
    Do I even need to say these are for adults only?

  • I think your version sounds a lot better. I plan to make these the next time my grandsons come to visit. They’ll love them. Even the “healthy-fied” version.

  • Have you seen the recipe for fudge pops using 1/3 C nutella to 1 C milk ( I believe that was the ratio) to make 6 frozen pops?
    I am curious as to how they compare.

  • Cool Whip has a lot of hydrogenated fat. Let's try something a little different:

    Whip up some heavy cream and sugar to make whipped cream.

    Use half-and-half instead of the milk for the pudding.

    Mix whipped cream into pudding.

    Voila! You now have mousse. Which is really what these are anyway, mousse cups.

    Also, I suggest using muffin tins or silicone baking/ice/jello molds. Those things would work fantastic for such a project.

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