Easy Peanut Butter Pudding Pops Recipes

PEANUT BUTTER PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

PEANUT BUTTER PUDDING

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING

Steps:

• Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
• Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
• Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

EASY PEANUT BUTTER PUDDING POPS

Steps:

• Place all ingredients in a blender and process until smooth. Transfer mixture to a medium saucepan over medium heat and whisk until mixture boils. Turn heat to low and whisk until mixture thickness, about 1 minute. Pudding base is ready when it easily coats a spoon. Transfer mixture to a clean blender and process until smooth. Evenly divide the mixture into pop molds and freeze for about 4 hours, or until pops are frozen solid. To remove pops, submerge 3/4 of the mold in warm water and jiggle the pops free to release. Drizzle melted chocolate on top and dust with sprinkles.

'KING OF ROCK' FROZEN PUDDING POPS

Steps:

• Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
• Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.

PEANUT BUTTER PUDDING POPS

Steps:

• In bowl, blend all ingredients.
• Spoon ingredients into 4 oz. waxed paper cups,or muffin tin with cupcake liners.
• Place plastic spoons or popsicle sticks into center of each and freeze for 4 hours or until firm.
• Peel off wrappers and serve.