Hello, and Happy Monday! My name is Lisa and I blog over at Cooking with Curls. You might recognize me from Best of the Weekend, which I co-host with Cindy, Claire, Deb, and Nichi.

Well today I am here to share these fun Cookies and Cream Pudding Pops with you, while Cindy is on a much needed vacation! I was here last year to share my Lemon Curd Sweet Rolls, because Cindy and I both LOVE everything lemon!!

This year I wanted to do something different, and OREO cookies popped into my head. I’m sure you have seen all of Cindy’s awesome chocolate covered OREO creations. I didn’t feel like burning off my finger tips playing with hot chocolate, so I decided to freeze them off instead. I will explain in a minute. ?

These Cookies and Cream Pudding Pops are so simple to make. I was originally going to complicate things make my white chocolate pudding from scratch, but then I realized that white chocolate has milk in it. Ooops! I cannot have dairy, so I switched to plan B. I grabbed a box of white chocolate pudding mix, and whisked in 2 cups of milk. In my case, it was coconut milk in a box, but regular milk will work.

I chopped up 6 chocolate sandwich cookies and mixed them into the pudding. I also put a full cookie into the cavity of my popsicle maker, and then filled it with the pudding mixture. When you slide the popsicle sticks into the center, they will go through the cookies and hold everything in place. Next time I might try sliding the stick into the cookie before I place it in the mold. That way, I can adjust where the cookie goes!

Place them into the freezer overnight and you’re ready for an awesome frozen treat!

Now for the frozen fingers. That blue top is pretty much frozen in place. I turned it upside down and ran warm water over it until I could remove it. Then for the fun part, the popsicles did not want to come out either! So I held the frozen popsicles at an angle under warm water until the started to slightly melt and release from the sides.

I could have just let them sit on the counter for a bit to warm up, but I am way too impatient for that! As you can see, they came out perfectly and were quite delicious.

Thank you for allowing me hang out on your blog today Cindy. I hope you had a relaxing vacation. ?

Enjoy!

Cookies and Cream Pudding Pops

Ingredients

• 3.4 ounce package Jell-o White Chocolate Pudding Mix
• 2 cups of cold milk (regular or coconut milk in a box)
• 6 chocolate sandwich cookies, chopped (I used Newman’s Own)
• 10 chocolate sandwich cookies, whole

Directions:

Whisk pudding mix and milk together in a bowl.

Stir in the chopped cookies, set aside.

Place a whole cookie into the cavity of each popsicle mold.

Fill cavity with pudding mixture.

Place lid on top of mold, and slide a wooden stick into each mold.

Place in the freezer until frozen solid, or overnight.

Allow popsicles to warm up on a counter, or run warm water over the mold to release them.

Serves 10

Notes:

Not all popsicle molds are the same size, so adjust as needed. You may need to split the cookies in half to make them fit.

Lisa, thank you SO much – these popsicles look fantastic and I love the Oreos in there! A great big hug of thanks to my awesome and wonderful friends for taking over while I was on vacation – Lisa from Cooking with Curls, Deb from Cooking on the Front Burner and Jamie from Love Bakes Good Cakes. You ladies are the best! I enjoyed my time away and now it’s back to the real world for moi! ? Thanks to everyone for visiting!

You May Also Like:

Strawberry Shake Cookie Ice Cream Sandwiches Vanilla Sugar Cookie Popsicles Baked Rice Pudding Lemon Curd Sweet Rolls (Guest Post from Cooking with Curls)