Make Your Own Pudding Pops

Original story by Amy Wisniewski, updated by Susannah Chen

There’s a special place in our hearts for the pudding pop, Jell-O’s nostalgic 1980s frozen treat. A then-beloved Bill Cosby boasted that the creamy ice pops–which came in vanilla, chocolate, and vanilla-chocolate swirl flavors–had “all the goodness of real pudding” and only 90 calories per serving.In the 1990s, the frosty treat faded into oblivion, and eventually reappeared on freezer shelves when the Jell-O name was licensed to Popsicle in 2004. But the original formulation, with its pleasantly icy coating, was lost. Now we’ve brought them back.

Chocolate Pudding Pops

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Unlike other creamy chocolate desserts (we’re looking at you, chocolate mousse), these chocolate pudding pops have a long shelf life. You can open the freezer anytime to reach for a chocolate fix on a stick. Get our Chocolate Pudding Pops recipe.

Vanilla Pudding Pops

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Use a high-quality pure vanilla extract when making this recipe. The warm taste of the spice will come through with every bite. Get our Vanilla Pudding Pops recipe.

Chocolate-Vanilla Swirl Pudding Pops

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Chocolate-vanilla swirl pudding pops were always a coveted pudding pop flavor, because let’s face it: who could really choose between the depth of chocolate and the comfort of vanilla? This option meant (and still means) that you don’t have to decide between the two. Get our Chocolate-Vanilla Swirl Pudding Pops recipe.

Butterscotch Pudding Pops

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Our butterscotch pudding pop is equal parts nostalgic and sophisticated. The dark brown sugar ensures serious caramel flavor, which you can bump up even further with the addition of a couple tablespoons of Scotch. Get our Butterscotch Pudding Pops recipe.

Pudding Pop Tips

• For these recipes, any popsicle molds will do; if yours don't come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time.

• An instant-read thermometer is key; it should reach 160ºF but never exceed 170ºF, or the gelatin may not set properly and the eggs could curdle.

• Have your pudding and eat it, too! Double the batch and serve half of it as pudding by dividing the mixture between ramekins and allowing them to set in the refrigerator for about three hours.

• Try making a batch of your favorite two flavors, and creating two-tone pops for an even more exciting treat. Chocolate-butterscotch, anyone?

This article was originally published on May 24, 2011.