Butterscotch Brickle Pudding Pops
- Makes: 10 servings
- Prep 20 mins
- Freeze 6 hrs or overnight
Chopped pecans and toffee bits add delightful crunch to creamy pudding pops. If you don't have plastic freezer-pop molds, use 5-ounce paper cups. Cover the filled cups with foil, make a small hole in the foil with a knife and insert a wooden stick.
butterscotch instant pudding and pie filling mix
butterscotch-flavor pieces, chopped
almond toffee bits
finely chopped pecans, toasted
- In a medium bowl, whisk together milk and pudding mix for 2 minutes. Fold in butterscotch-flavor pieces, toffee bits and pecans. Pour mixture into plastic freezer-pop molds. Freeze for 6 hours or overnight. To remove pops from molds, run under warm water to loosen.
(Butterscotch Brickle Pudding Pops)Servings Per Recipe 10, Riboflavin (mg) 0, sat. fat (g) 4, chol. (mg) 6, Fat, total (g) 7, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 170, Folate (µg) 3, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, sodium (mg) 219, pro. (g) 2, Polyunsaturated fat (g) 1, Potassium (mg) 83, vit. A (IU) 102, Trans fatty acid (g) 0, carb. (g) 22, calcium (mg) 72, fiber (g) 0, iron (mg) 0, sugar (g) 19, Monosaturated fat (g) 2, vit. C (mg) 0, Thiamin (mg) 0