In 1979, a new frozen treat called ‘pudding pops’ came to market and was wildly successful with a famous spokesperson named Bill Cosby. These frozen chocolate pops were a favorite of mine. When they were discontinued, I couldn’t believe how a company could just stop selling a product. As an eight-year-old, it was inconceivable. There was something noticeably different in flavor and texture with pudding pops compared to the more classic fudge pop. Pudding pops were creamier and smooth. The flavor slightly less sweet with a familiar pudding flavor I grew up loving.
Thirty-five years later, pudding pops remain discontinued, yet they can still be enjoyed with a little bit of effort and patience.
Today, during our Camp PBS Parents series, I am sharing an easy recipe to re-create this treasured summer dessert called Chunky Monkey Chocolate Pudding Pops. Made with a small box of instant chocolate pudding, milk, a ripe banana, and a little peanut butter, these pudding pops make a great summer treat. Kids and their parents will love making and eating them together. Enjoy!
Recipe: Chunky Monkey Chocolate Pudding Pops
Chocolate pudding pops recipe -Chunky Monkey Chocolate Pudding Pops recipe made with pudding, bananas, milk, and peanut butter.
- 1 3-oz box instant chocolate pudding
- 1 1/2 cups whole milk
- 1 ripe banana
- 2 tablespoons peanut butter
- Add all the ingredients to a blender and puree until smooth.
- Pour the mixture into the pop mold leaving 1/4-inch room from the top.
- Cover the mold with foil and make a small slit in the center of each pop.
- Add a wooden pop stick to each slit and press the stick down just over half way.
- Freeze the pops for at least 2 hours.
- To remove the pops, carefully run the pops upside down under warm water, so no water actually touches the pops.
- The pops will loosen up slightly. Carefully and slowly remove the frozen pops from each mold by pulling the stick up and out.
- Enjoy immediately.