Gooey Butter Pudding Pops


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Gooey Butter Pudding Pops Gooey Butter Pudding Pops Recipe Courtesy of

54321 Based on 1 Review

Servings: 10 pops
Prep Time: 8 hours 5 min
Difficulty: Easy

Ingredients Add to grocery list

1 small box (3.5 ounces) instant vanilla pudding
2 cups low fat milk
1 1/2 teaspoons butter extract
5 buttery shortbread cookies, roughly crushed

Directions

In a large bowl with a pour spout, prepare pudding according to package directions using the 2 cups lowfat milk. Stir in butter extract. Divide mixture among a 10 pop ice pop mold allowing room at the top to sprinkle on crushed cookies. Top mold with cover and insert ice pop stick into each pop.

Freeze overnight or until pops are firm (approximately 8 hours).

For easy removal, dip the bottom of the ice mold in hot water for a few seconds to loosen the pops. Remove pops from mold and serve.

No ice pop molds? Use small paper cups. Line paper cups on a small baking sheet and fill with mixture. Cover with film wrap and place in the freezer. When pops are partially frozen, insert one ice pop stick into the center of each cup. Return to freezer until firm.

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Reader Comments:

54321

Hi, Paula I really love your recipes! But I miss watching your show,I no longer have cable TV. But I do get on my Facebook page. In this recipe when do add the shortbread cookies.... I'm assuming that it is at the same time as the butter extract. Anyway I miss using your recipes, I was a cook ,but can no longer do that job, to many years working in this business(37 years) I even had my own place for awhile.It was a called "Lost in the 50's", sure do miss it. Thanks Kathy

By Kathy Preslar Jarvis on February 24, 2012

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