Butterscotch Brickle Pudding Pops | Midwest Living

Butterscotch Brickle Pudding Pops

Butterscotch Brickle Pudding Pops

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  • Makes: 10 servings
  • Hands On 20 mins
  • Total Time 6 hrs

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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 craft stick.


  • 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


  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. To remove pops from molds, run under warm water to loosen.

Nutrition Facts

(Butterscotch Brickle Pudding Pops)

Servings Per Recipe 10, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Folate (µg) 3, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Niacin (mg) 0, carb. (g) 22, Riboflavin (mg) 0, sat. fat (g) 4, chol. (mg) 6, Thiamin (mg) 0, Fat, total (g) 7, vit. C (mg) 0, cal. (kcal) 170, vit. A (IU) 102, iron (mg) 0, pro. (g) 2, calcium (mg) 72, Potassium (mg) 83, sugar (g) 19, sodium (mg) 219, fiber (g) 0

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