On my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island
Ingredients
- 2/3 cup sprinkles, divided
- 18 disposable plastic or paper cups (3 ounces each)
- 2 cups cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 cups crushed vanilla wafers (about 60 wafers)
- 18 wooden pop sticks
Directions
- Spoon 1 teaspoon sprinkles into each cup.
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Stir in whipped topping, crushed wafers and remaining sprinkles.
- Cut a 1-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture. Pipe into prepared cups. Top cups with foil and insert pop sticks through foil.
- Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before gently removing pops.
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