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


Ingredient Checklist


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.


Nutrition Facts

170 calories; 7 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 6 mg cholesterol; 219 mg sodium. 83 mg potassium; 22 g carbohydrates; 0 g fiber; 19 g sugar; 2 g protein; 0 g trans fatty acid; 102 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 72 mg calcium; 0 mg iron;