This is such a fun time of the year for spending time in the kitchen. It’s sort of a cross between cooking and crafting. These candy corn pudding pops are a fun treat to make and are the perfect choice for those who love the traditional Halloween and Thanksgiving candy corn.
Did you know that October 30 is National Candy corn Day? Find out all about these special days in my National Days Guide.
There are lots of fun food days in October. National Cake Decorating Day comes on October 10. Check out this post for some cake decorating tips and recipes.
For another fun Thanksgiving dessert idea, check out these candy corn turkey cupcakes. They are also a delight and fun to make.
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These candy corn pudding pops make a healthy fall frozen treat.
I love making home made popsicles using colors of the holidays. See my red, white and blue popsicles here. Even though they are normally served during the summer months, we often get hot days for Indian Summer and these candy corn pudding pops make the perfect cool treat.
I found this recipe on Eighteen 25 and thought it would be really fun to make for the holidays. You can make these with either the normal instant pudding mix, or make a low calorie version of it by using the fat free, sugar free instant pudding mix and skim milk.
All that you need for the recipe are a few supplies:
- Popsicle Molds I use a BPA free mold with a drip guard.
- 3.3 oz box of White Chocolate Instant Pudding
- 5.1 oz box of Vanilla Instant Pudding
- Red and Yellow Food Coloring
The main thing to keep in mind is to follow the guidelines here for the amount of milk. If you prepare the pudding according to the package directions, it will be more runny than you want.
Using less milk makes for a more solid pudding pop that is also creamier. Also note that almond milk will not set with instant pudding. (darn it all!)
Combine the white chocolate pudding mix and one teaspoon of honey in one bowl, and the vanilla pudding mix in large bowl and then divide it into two smaller ones.
Do not color the white chocolate pudding. Add drops of yellow food coloring to one bowl of the vanilla and red and yellow to the other bowl of the vanilla pudding until you get your desired colors.
Now place the pudding mix into quart sized zip lock baggies and seal. You will be cutting the corner off each one to make it easy to add the pudding to the ice pop forms.
Cut the corner of the bag and carefully add pudding to theice pop holders, first the white, then the orange and ending with the yellow pudding.
Between each color, tap the holders on the table so that it settles evenly. Go slowly, or you will end up doing a LOT of cleaning of the molds as you fill. (don’t even ask how I know this!)
I ended up with 6 large pudding pops and 5 smaller ones and a small bowl of pudding left over, just because I LIKE pudding…a lot…yum!)
Put the pudding pop molds into the freezer and freeze them for about 3 hours or longer.
Once you are sure that they are frozen, run some very warm water on the outside of the mold so that the pops release. Fun, fun, holiday fun. The kids will love these!
These candy corn pudding pops are creamy and not too sweet. The honey adds a nice touch to the flavor of each color. Perfect after school snack on a warm Indian summer day.
Pin these candy corn pudding pops for later
Would you like a reminder of these fun fall treats? Just pin this image to one of your Halloween boards on Pinterest.
Admin note: This post first appeared on the blog in October of 2013. I have updated the post to add new photos, a printable recipe card and a video for you to enjoy.
- 3.3 oz box of white chocolate instant pudding
- 5.1 oz box of vanilla instant pudding
- 3 tsp honey
- 4 cups of milk
- Food coloring
- Pudding pop molds
- Combine the white chocolate pudding mix with 1 1/2 cups of milk (Not 2 as the box suggests). Add 1 tsp honey. Mix well and set aside.
- Combine the vanilla pudding mix with 2 tsp of honey and 2 1/2 cups of milk (not 3 as the box suggests) Mix well and divide into two bowls.
- Add yellow food coloring to one bowl of vanilla pudding and red and yellow to the other, a few drops at a time until you get the desired yellow and orange colors.
- Add the pudding mix to zip lock bags, seal and cut off the tip (small cut makes it easier to fill neatly)
- Pipe the pudding into the pudding pop molds, slowly starting with white, then orange and ending with yellow. Tap the molds between each color to get it even.
- Freeze at least 3 hours.
- To release, run warm water on the outside of the mold for a few seconds. Enjoy!
Serving Size:1 popsicle
Amount Per Serving: Calories: 119 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 94mg Carbohydrates: 13g Fiber: 0g Sugar: 6g Protein: 3g
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