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.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

170 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 6mg; sodium 219mg; potassium 83mg; carbohydrates 22g; fiberg; sugar 19g; protein 2g; trans fatty acidg; vitamin a 102IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 72mg; ironmg.

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