Chocolate Cherry Pudding Pops Food

CHOCOLATE CHERRY POPS

Steps:

• In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
• Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
• Unmold and garnish with shaved chocolate and fresh cherries.

CHOCOLATE-CHERRY PUDDING POPS

Steps:

• Evenly divided the chopped cherries among the ice-pop molds.
• Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
• Insert the sticks. Freeze for at least 6 hours or overnight.
• Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

(JELLO) CHOCOLATE PUDDING POPS

Steps:

• Beat milk, vanilla and mix for 2 minutes.
• Spoon into paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• Freeze 5 - 7 hours.
• To remove pop from cup run under warm water for 15 seconds.
• Don't twist or pull on the stick when removing!
• You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.

BANANA-CHOCOLATE PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Stand banana slices, cut sides out, around bottom edges of 6 (5-oz.) paper cups.
• Pour pudding into prepared cups. Gently tap bottoms of cups on counter to release any air bubbles.
• Insert wooden pop stick into center of each cup.
• Freeze 4 hours or until firm. Peel off cups before serving.

CREAMY CHOCOLATE JELL-O PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 4 hours or until firm. Remove from cups before serving.

CHOCOLATE & CHERRY CHRISTMAS PUDDING

Steps:

• Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon - it will be quite a wet mixture. Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. Test the pudding is cooked by inserting a skewer through the foil - if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. Don't unwrap the foil. You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream.

CLASSIC PUDDING POPS

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.