Frozen Pistachio Pudding Pops Food

JELL-O® FROZEN PUDDING POPS

Steps:

• Cut a small slit in the center of each pudding snack lid. Insert wooden pop stick into each slit.
• Freeze 5 hours or overnight until firm.
• To release frozen pudding pop from cup, carefully remove lid over stick. Place bottom of cup in warm water for a few seconds. Press the bottom of the cup firmly to release the pop. (Do not twist or pull on the stick.)

FROZEN PUDDING POPS

Steps:

• Mix pudding and milk in deep bowl until mixture begins to thicken.
• Pour into paper cups, then insert a popsicle stick upright in each cup.
• Place cups on cookie sheet and put into freezer until firm.
• Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
• To serve, tear cup from frozen pudding and use popsicle stick as a handle.

FROZEN PISTACHIO PUDDING POPS

Steps:

• 1. whisk together all ingredients and pour/spoon into popsicle molds. add a popsicle stick to each one and freeze for serveal hours or until frozen.

FROZEN CREAMY PUDDING POPS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping, cookies and candy.
• Spoon evenly into paper cups. Insert pop stick into center of each cup for a handle.
• Freeze 5 hours or until firm. Place bottom of each cup under running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer.

CREAMY PISTACHIO POPS

Steps:

• In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot.
• Meanwhile, snip the tops of the tea bags and add to the milk.
• Whisk in cardamom.
• Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
• Strain the evaporated milk into a large bowl.
• Whisk in the condensed milk, heavy cream and pistachios.
• Either pour the mixture into ice pop molds, small bowls or a large bowl.
• Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin".
• Pop them into the freezer and freeze overnight.
• When you're ready to serve, run the ice pop mold under hot water to loosen it.
• You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome.
• Garnish with more nuts if you like and serve.

PISTACHIO FROZEN DESSERT

Steps:

• Mix crushed crackers with melted margarine and nuts.
• Reserve some for topping.
• Pat in a 9x13 pan.
• Bake at 325 for 10 minutes or golden brown.
• When cool, mix pudding, milk and softened Ice Cream together.
• Mix well.
• Pat into baked crust.
• Put into freezer to freeze.
• When frozen, add a jar of Mrs.
• Richards Ice Cream Topping (might have to melt it a little to get it all out of jar and/or to spread around the Ice Cream layer.) When the chocolate is on then put back into freezer.
• When frozen, add Cool Whip and add the remaining cracker mixture on top of Cool Whip and put back into freezer.
• When ready to serve, set the pan out a few minutes before cutting into.
• Enjoy!

PISTACHIO-CHOCOLATE-CHERRY PUDDING POPS

Steps:

• Follow the directions on the box of your instant pudding mix. (Usually it's to add about 2 cups of milk and whisk until smooth and thickened). Mix in any optional ingredients.
• Scoop the prepared pudding mix into popsicle molds. One prepared box of pudding mix makes around 8 pudding pops, depending on the size. If you don't have a popsicle mould, you can use paper cups with wooden popsicle sticks.
• Place the filled moulds into the freezer and freeze until solid (around 4+ hours).