Make these ahead and you'll have an after-school treat for two kids for a whole week.



Ingredient Checklist


Instructions Checklist
  • Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.

  • Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.

  • Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

Reviews (2)

52 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
Since commercially made pudding pops are no longer in our stores I found this recipe and made vanilla pops. They were great! I feel I can control what is in our snacks and foods by making them and being a type 2 diabetic and control the sweetness by using Spenda or Truvia or whatever type you use. Kids loved them...will make chocolate ones next. Thanks Martha and happy Thanksgiving!
Rating: Unrated
Quick, easy and DELICIOUS!!! Highly recommended for the upcoming hot summer and the kids love them!!!