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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.

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
6 hrs 20 mins
Servings:
10
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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; fat 7g; cholesterol 6mg; saturated fat 4g; carbohydrates 22g; mono fat 2g; poly fat 1g; sugars 19g; protein 2g; vitamin a 102IU; vitamin c 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 3.2mcg; vitamin b12 0.3mcg; sodium 219mg; potassium 83mg; calcium 72mg; iron 0.1mg.
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