Vanilla Graham Cracker Pudding Pops

I tried, as a test, to make some pudding pops using the plastic pop molds my mother had sitting in her freezer. The pudding, caramel and graham cracker combination was delicious. Eating it from the plastic, however, didn't happen because they didn't freeze into the pudding the way they should have.

Still, I can't just let you go without the recipe if you want to try them as regular pudding cups or frozen (in small Dixie cups and wooden sticks).


You need:

• 1 small box of instant vanilla pudding
• 2 cups of super cold (not frozen) milk
• Crushed graham cracker crumbs
• Caramel sauce of your choice

 Whisk the pudding and milk together until it starts to become a bit thicker than water, about 2 minutes. Immediately pour the molds (if you're freezing them) and layer with graham cracker crumbs and caramel, parfait style.

If you are just going to make an unfrozen parfait style pudding cup, put the pudding into the fridge to set, about 5 minutes. When it's thick, spoon into a cup or bowl, or even ramekin, then layer it parfait style with the graham cracker crumbs and caramel sauce.

I am going to take you step by step through a similar thing next weekend when I make Fruity Pebble Pudding Cups.

Until then, enjoy!