If you remember the classic creamy frozen treat, this Jello Pudding Pop recipe will bring it right back. It uses just a few ingredients and can be in the freezer in under ten minutes. Easy to customize with your favorite flavors!
Growing up in the 80s and 90s, pudding pops were a must-have for me. They aren’t quite ice cream and not a fruit pop either—just the right creamy, frozen nostalgia.
I spotted them in the grocery store a few years ago but haven’t seen them regularly since. That’s why I started making my own at home.
Why you’ll love these
- The recipe is very simple. You can speed it up even more by using Cool Whip if you prefer—just whisk and freeze.
- Make any flavor you like: chocolate, vanilla, butterscotch, or any instant pudding flavor you prefer.
- They’re a true trip down memory lane—simple and comforting.
Ingredients notes
- I use whole milk for the best, creamy texture. I haven’t tested lower-fat or plant milks with this exact ratio yet.
- If you’d rather not whip heavy cream, substitute 1 cup of thawed Cool Whip. Whipping the cream gives the richest texture.
- Caramel or other mix-ins are optional. I like a light drizzle in the mold and a little on top before freezing for extra flavor.
How to make Jello Pudding Pops
- Whip the heavy cream in a mixing bowl until stiff peaks form (about 3–5 minutes with an electric mixer).
- In a separate bowl, whisk together the instant pudding mix, cold whole milk, sugar, and vanilla (if using) until smooth. Fold in the whipped cream (or Cool Whip) until fully combined.
- Pour the mixture into popsicle molds. Add a drizzle of caramel or any other add-ins if desired. Freeze for at least 4 hours before serving.
Recipe details
Ingredients
- 1 instant pudding mix (3.4 oz)
- 2 c whole milk, cold
- ½ c whipping cream (or 1 cup Cool Whip)
- ¼ c sugar
- ½ tsp vanilla (optional)
- optional additions: caramel, sprinkles, chocolate chips, etc.
Instructions
-
Whip the heavy cream with an electric mixer until stiff peaks form (about 3–5 minutes).
-
Whisk together the milk, instant pudding mix, sugar, and vanilla in another bowl until smooth. Fold in the whipped cream (or Cool Whip) until evenly combined.
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Pour the mixture into popsicle molds. Add a light caramel drizzle or other mix-ins if you like. Freeze for at least 4 hours before serving.
Notes
- Mold capacity varies. My 10-slot mold filled about nine pops; your yield will depend on your mold size.
- Vanilla is optional. I tried both with and without and both were tasty—use it if you want a little extra depth.
- Customize freely: change the pudding flavor, add drizzles or a chocolate shell, or fold in chips or sprinkles.
Nutrition
Calories: 158 kcal,
Carbohydrates: 21 g,
Protein: 2 g,
Fat: 8 g,
Saturated Fat: 5 g,
Cholesterol: 26 mg,
Sodium: 108 mg,
Potassium: 92 mg,
Fiber: 1 g,
Sugar: 19 g,
Vitamin A: 317 IU,
Calcium: 79 mg
Carbohydrates: 21 g,
Protein: 2 g,
Fat: 8 g,
Saturated Fat: 5 g,
Cholesterol: 26 mg,
Sodium: 108 mg,
Potassium: 92 mg,
Fiber: 1 g,
Sugar: 19 g,
Vitamin A: 317 IU,
Calcium: 79 mg
Nutrition information is an estimate and should be used as a guideline only.
More simple treats
- Lemon Ice Cream (no ice cream maker required)
- Peaches and Cream Popsicles
- Homemade Butter Pecan Ice Cream
- Homemade Mocha Frappuccino
- No-Churn Peanut Butter Cookies and Cream Ice Cream
If you make this recipe, please leave a comment and tag me on social media — I love seeing your recreations!