if you haven’t tried this easy-peasy and oh-so-creamy recipe yet
well then you just haven’t lived
3 simple ingredients:
and milk (of choice)
and suddenly you have one of my favorite childhood treats
in no direction does that go wrong
except i did have one duh moment with this recipe:
follow the package instructions on the cool whip and defrost in the fridge for 4 hours before using
otherwise the popsicles had chunks of cool whip in them.
it didn’t taste bad but it looked odd and surprisingly- or not- cool whip alone does not stick to a popsicle stick.
i still lost one fudgesicle this time though-
and by that i mean it didn’t come out of the mold in one piece so it went straight into my mouth.
i’ve been obsessed with popsicles recently
my how-to and a cookies and cream recipe are here
i’ve been trying all kinds of flavor combinations- including the poptail last week
this obsession resulted in this fudgesicle topiary that i think is hilariously adorable and perfect beyond measure.
have i mentioned recently that i love food? because it’s true.
but no matter how you slice it, this fudgesicle recipe is creamy-easy-peasy and satisfies the chocolatey fudgey craving i had.
i wonder how a lemon pudding mix would taste in this recipe…
one year ago: vanilla infused sugar
happy kitchen. #kitchenadventures #foodrevolutionday
- 2 cups cold milk of choice (I used almond but want to try coconut next time)
- 1 4 serving package of jello instant chocolate pudding
- 1 8 oz tub of cool whip, thawed in fridge for 4 hours
- popsicle mold or cups
- in a 4 cup pyrex or any medium bowl, whisk together milk and pudding until very well combined.
- add all cool whip and carefully stir to combine
- divide mixture between popsicle mold/cups/ice cube trays as needed and add popsicle sticks
- freeze overnight
- run mold under hot water and pull fudgesicles out. (not all of my fudgesicles came out of the mold in one piece and I'm ok with that)