Gooey Butter Pudding Pops
By Paula DeenJUMP TO RECIPE
- 1 3.5 box small (ounces) instant vanilla pudding
- 2 cups low fat milk
- 1 1/2 teaspoons butter extract
- 5 roughly crushed buttery shortbread cookies
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.