Here is a secret, I don't think I like popsicles. I have a freezer full of them because I'm never in the mood to eat one. This shouldn't be too surprising, I'm not the biggest juice fan either. Although I thoroughly enjoy eating fruit, I'm not a juice drink or a popsicle eater. When I wrote about the boozy peach popsicles, the watermelon and mint popsicles, and the blueberry, strawberry, & coconut popsicles and said they were tasty, I wasn't lying. They are tasty, I just don't ever crave one. In other words, if you want a popsicle, come on over.
These popsicles were different, I ate them all! Maybe because there is zero fruit inside! Maybe it's the rich, chocolatey, fudgy, minty goodness. These popsicles taste like chocolate pudding full of Andes mints, which is essentially what the popsicles are. This is a fantastic, almost guilt free chocolate-mint snack that is tasty, crave-able, and super easy. In the world of popsicles, pudding pops are the rock stars.
One Year Ago - Strawberry Ice Cream + A Boozy Milkshake
Mint Pudding Pops Adapted from Rachel Cooks Yield - 7 popsicles
1 3.9-ounce box of instant chocolate pudding 1 3/4 cups 1% milk 21 Andes Mints chopped into 5 pieces
- Whisk together the milk and the pudding in a medium bowl.
- Add 3 chopped Andes into each popsicle mold. Spoon pudding on top.
- Use a popsicle stick to push the pudding around between the mints. Tap the popsicle molds on the counter to get rid of the air pockets and add more pudding to fill the molds.
- Cover with the lid, insert sticks, and place in the freezer for several hours to firm up.
- Soak in warm water to release the popsicles.