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Black Forest Pudding Pops

It’s ice cream season, so I’m starting with these fun Black Forest Pudding Popsicles. Yep, it’s the cake in popsicle form.

Black Forest Pudding Pops via Bakers Royale

I’ve been on a no-bake run, since my oven has decided to go rogue on me. I don’t know what is going on, but lately in the middle of baking cycle, the temperature will randomly increase by 25, sometimes 50 degrees?! This is all while the exterior reads my set temperature. After three burnt cakes and 2 dozen crispy cookies I started checking the interior oven thermometers and discovered its “rogue-ness”.
Of course like a broken car, when I had the oven looked at it performed as demanded. A day later, it went back to its old ways—the burnt food returned. Needless to say, sure I can “make it work” by turning down the temperature to compensate,  but that doesn’t make for good recipe writing. Given that, until the oven is fixed, expect a few more  non-oven desserts.
Black Forest Pudding Pops via Bakers Royale 600x600

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Black Forest Pudding Pops

Yield: Makes 10 -12 popsicles

Ingredients:

  • 3 cup cold milk
  • 5 tablespoons Jello Instant Chocolate Pudding
  • 5 tablespoons Jello Instant Vanilla Pudding
  • 2 cups brownies, roughly chopped
  • 2 cups cherries, pitted and halved

Directions:

In one medium size bowl, add 1 1/2 cups of milk and chocolate pudding mix. Whisk for 2 minutes. Set aside. In a second medium size bowl, add remaining 1 1/2 cups of milk and vanilla pudding mix. Whisk for 2 minutes.

To assemble, layer popsicle well with chocolate, brownies, cherries and vanilla pudding. Repeat until all wells are filled. 

Transfer to freezer and let set, about 6 hours or overnight (freezing time will vary depending on freezer setting and how full your freezer is).