Peanut Butter Pudding Pops

Directions

1. In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
2. Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

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Reviews (6)

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10

Sarah Jo

Aug. 3, 2010

"Because we've got issues with sugar and weight, I did use fat free evaporated milk, Splenda and Trader Joe's organic peanut butter. I'll tell you, noone could tell that they were lower in fat! Even my..." See more husband who turns up his nose at most of the lightened recipes I make ate three in one sitting! Thanks for sharing this....huge hit!"

4

SHORECOOK

Jan. 10, 2012

"VERY GOOD! This is a peanut butter lovers delight, a very rich and creamy treat. The only change I made was to use 2% milk in place of whole milk. I had a hard time unmolding them, so my suggestion..." See more would be to use cups that you could tear away in place of molds. Thank you Heidi Lynn for your recipe!"

4

Wendy

Aug. 12, 2010

"These were really good! I've made two batches so far. Both times I used skim milk and once I added a few tablespoons of cocoa powder. Definately will make again!..." See more"