Cookies and Creme Pudding Pops

Cookies and Crème Pudding Pops


1 pkg (3.9 oz) Jell-O Chocolate instant pudding
2 cups cold milk
6 Oreo cookies
1/2 cup whipped cream

1. Beat pudding mix and milk in a large bowl with whisk 2 minutes.

2. Place cookies in resealable plastic bag, seal bag. Using a rolling pan, crush cookies;

3. Add cookies and whipped topping to pudding; stir just until blended.
4. Spoon into 9 small paper or plastic cups.

5. Insert pop stick or plastic spoon into each for a handle. Freeze 5 hours or until firm.

These were disappointing. They freeze so hard that even after letting it sit about 10-15 minutes, it was still so hard that it was hard to eat. On a plus note, when you finally do get around to eating them, they taste great. I did make some substitutions.

I used a package of Sugar free fat free white chocolate pudding. I'm not much of a chocolate person. I used the reduced fat oreos, 1% milk and fat free whipped cream. We licked the spoon before we froze and it makes great pudding. So that's how we will keep it, no more freezing.