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Butterscotch Brickle Pudding Pops

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Butterscotch Brickle Pudding Pops

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  • Makes: 10 servings
  • Prep 20 mins
  • Freeze 6 hrs or overnight

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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.

Ingredients

  • 2 cups milk
  • 1 3.4 - ounce package butterscotch instant pudding and pie filling mix
  • 1/3 cup butterscotch-flavor pieces, chopped
  • 1/3 cup almond toffee bits
  • 1/3 finely chopped pecans, toasted

Directions

  1. 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. NOTE TO MARIA: Original recipe had instructions for how to remove popsicles from mold (run under warm water, or remove cup and paper). Isn't that common sense? Seems like a waste of space.

Nutrition Facts

(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

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