Friday, June 15, 2012

Chocolate Almond Pudding Pops

We are always looking for new summer recipes to keep us cool.  So, when my new Taste of Home magazine came and had this recipe, I knew we had to try it.   What made it even better?  I could adapt it to include things I already had in the house!  

Chocolate Almond Pudding Pops


1 3.9oz pkg instant chocolate pudding
1 cup half n half
1 cup 2% milk
3 T powdered nonfat amaretto creamer
1/8 tsp almond extract.


Whisk all ingredients together until creamy.  Pour into 8 ice pop molds or paper cups (3 oz each).  Top molds with holders or insert wooden sticks into cups.  Freeze for 4-6 hours or until solid.

If you noticed, the original recipe called for 1/2 cup sugar.  I didn't add any extra sugar to mine, and the boys didn't mind at all!  Enjoy!


  1. Thank you! They were. (I only licked the bowl lol)

  2. This pops sound and look so good! I love how simple they are. Thank you for sharing this recipe on our Summer BBQ Bash!