Cookies Creme Pudding Pops Food

COOKIES AND CREAM PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Reserve 1/2 cup of the crushed cookies and stir the rest into the pudding. Spoon the pudding into six to eight individual cups and top with the reserved crushed cookies.

COOKIES 'N CREME PUDDING POPS

Steps:

• POUR milk into medium bowl; add pudding mix & beat with wire whisk 2 minutes; gently stir in whipped topping and chopped cookies.
• Spoon into cups & insert pop stick into each for handle.
• Freeze 5 hours or until firm.

COOKIES 'N CREME PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and cookies.
• Spoon into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick into center of each.
• Freeze 5 hours or until firm.

OREO COOKIES & CREME PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Chop 6 cookies; crush remaining cookies. Spoon half the crushed cookies onto bottoms of 10 (3-oz.) paper or plastic cups.
• Add chopped cookies and COOL WHIP to pudding; stir just until blended.
• Spoon pudding mixture into cups; top with remaining crushed cookies. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.