Vanilla Strawberry Pudding Pops

I took a walk back to the mid 1980s to make this week’s recipe. As I stood in the kitchen with a bowl of vanilla pudding and package of Dixie Cups, I was immediately 10 years old again, and I loved it.

Pudding Pops were a staple in my household when I was growing up and I’m somewhat horrified by the fact that my kids have no idea what they are. They’ve had popsicles, of course, but not the ones made from thick and creamy pudding. I’m not even sure if they can still be purchased from the grocery store these day, but it doesn’t matter because I made my own from scratch.

I like to think these are the healthier homemade version of the ones I grew up eating. They’ve also been given a seasonal spin with the addition of a strawberry ribbon woven between the layers of pudding (later in the summer raspberries, blueberries or blackberries would be lovely). I made them in Dixie Cups instead of a popsicle mold, and the process was so simple and the removal so seamless I may use this method for the rest of the summer.

Vanilla Strawberry Pudding Pops

Makes 8

You’ll Need:

½ cup + 2 Tbsp sugar
3 Tbsp cornstarch
1/8 tsp salt
2 cups whole milk
2 egg yolks
2 Tbsp unsalted butter
1 tsp vanilla extract
1 cup strawberries, hulled and quartered
1 tsp lime juice

Prep and Cook:

Whisk together ½ cup sugar, the cornstarch and salt in a medium saucepan.
In a glass measuring jar stir together the milk and egg yolks; pour into saucepan and whisk until smooth. Cook the pudding over medium-low heat, stirring with a wooden spoon or spatula until thickened, about 15 minutes.
Remove from heat and stir in butter and vanilla. Scrape the pudding into a bowl and cover with plastic wrap, pressing in onto the surface of the pudding to seal. Chill for 30 minutes.
Meanwhile, in a food processor or blender combine strawberries, remaining 2 tablespoons of sugar, and lime juice. Cover and process or blend until smooth.
Pour 1/4 cup of the pudding mixture into 5 oz. paper cups or popsicle mold of choice; set aside the remaining pudding mixture. Drop each cup onto a countertop several times to help the mixture settle in the cup in an even layer. Freeze about 15 minutes or until beginning to set.
Spoon 1-2 tablespoons of the strawberry mixture evenly over pudding mixture in the paper cups, Freeze about 30 minutes more or until firm.
Divide the remaining pudding mixture among the paper cups. Insert a craft stick into each one. Freeze at least 4 hours, or until solid.