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Jello Pudding Pops Recipe
Ben Carraoli

Jello Pudding Pops Recipe

I have to tell you — the first time I made these Jello Pudding Pops, I was hooked! They’re creamy, refreshing, and so nostalgic that every bite takes me right back to childhood summer days. Once you try this recipe at home, you’ll see how simple it is to make a dessert that tastes just like the beloved classic.
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Total Time 3 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • White chocolate instant pudding mix – 3.3 oz box or substitute vanilla if unavailable
  • Chocolate instant pudding mix – 3.3 oz box
  • Whole milk – 3.5 cups divided for both pudding mixes
  • Popsicle sticks
  • Optional: Food coloring if making layered colors or themed pops

Method
 

  1. Start by whisking the pudding mix with part of your milk in a bowl until smooth and thick. Make one batch of white chocolate (or vanilla) and one batch of chocolate pudding. Let them sit until slightly thickened but not fully set — this makes filling much easier.
  2. Spoon alternating amounts of each pudding into a zip-top bag or directly into your popsicle molds. If using a bag, snip a small corner to pipe for neat swirls. This gives your pops that nostalgic multicolor look we all love.
  3. Tap the filled molds gently to remove bubbles, insert sticks, and place in the freezer. Freeze at least 3 hours — or overnight if you can wait that long! When ready, dip the bottom of molds briefly in warm water to help release the pops

Notes

  • If the pudding feels too thick to spoon, let it rest a bit — it will thicken naturally.
  • I like using silicone molds; they make popping out finished treats so much easier.
  • Tap the mold on the counter before freezing — this helps air bubbles escape for smoother pops.
  • If making layered colors, freeze each layer slightly before adding the next to keep swirls distinct.