Peanut Butter Pudding Pops Recipe -
Peanut Butter Pudding Pops Recipe
  • READY IN 4+ hrs

Peanut Butter Pudding Pops

Recipe by  

"I created this recipe after my daughter's pediatrician bugged me about her being too skinny! That was 8 years ago, but the kids still love to eat these rich and creamy pops. Watch out - not only are they pretty high in fat and calories, they should probably be eaten outdoors or with a wash cloth handy!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    4 hrs 20 mins


  1. 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.
  2. 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.
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  • Cook's Note
  • If you really want to fatten up a skinny kid, make up a batch of vanilla Carnation Instant Breakfast (milk with the powder), then use that in place of the plain milk. Wow! Talk about rich taste and high calories!

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2010

Because we've got issues with sugar and weight, I did use fat free evaporated milk, Splenda and Trader Joe's organic peanut butter. I'll tell you, noone could tell that they were lower in fat! Even my husband who turns up his nose at most of the lightened recipes I make ate three in one sitting! Thanks for sharing this....huge hit!

Most Helpful Critical Review
Aug 12, 2010

Suprisingly we didnt like these.. must just be our personal preference I guess, as they seem to be very popular.


7 Ratings

Aug 12, 2010

These were really good! I've made two batches so far. Both times I used skim milk and once I added a few tablespoons of cocoa powder. Definately will make again!

Jan 10, 2012

VERY GOOD! This is a peanut butter lovers delight, a very rich and creamy treat. The only change I made was to use 2% milk in place of whole milk. I had a hard time unmolding them, so my suggestion would be to use cups that you could tear away in place of molds. Thank you Heidi Lynn for your recipe!

Apr 25, 2013

It was just ok for me... It's not that special as I was expecting. I adjusted the amount of the peanut butter to 1/2 cup, but still too rich for me.. I used the ZOKU quick pop maker I just purchased, so I didn't actually wait for 4hrs. I can still make this some other time, but maybe if I already forget the taste of it.

Aug 31, 2010

My daughter enjoyed them, but my husband and I didn't care for them.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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