Today’s post comes from the 1977 children’s cookbook Amazing Magical Jell-O Desserts and it is the Puddin’ Pops. Quick confession: This post originally came about because I just happened to find that Dixie Cups had issued a “throwback pack” to the exact ones used in the children’s cookbook. Here is the page from the cookbook:
I bought them that day thinking that this was going to be an easy and fun post. I then left them sitting on a pantry shelf for almost two years…… To be fair to myself, I kept thinking I was going to do these with my nephew but would always get distracted with other fun stuff when he was up. I am quite proud as I was able to kind of recreate the original picture (with a Halloween twist of course).
This really doesn’t need a recipe as it is just making the pudding and freezing it in small cups with a stick to make it a “pop”. The cookbook does get a little fancy by giving the option to dip the puddin’ pops in some melted chocolate and sprinkles. A perfect recipe to customize for Halloween or any holiday really with the young ones. I will admit that I was not prepared for the nostalgic vibes I got when tasting the recipe. I made three different kinds using vanilla, pistachio, and chocolate. The first two flavors were perfectly fine but when I tasted the chocolate version, I was instantly brought back to childhood eating the once super popular Jell-O Pudding Pops.
So whether you want some warm nostalgic vibes or a perfect project with the kiddos, I would certainly give these a try.
Other Vintage Halloween Posts From Years Past:
Halloween Triple Treat Parfait
Vintage Halloween Cupcake Decorations
1930s Witches Donut Delight and Cauldron Punch
The classic frozen Jell-O Instant Pudding dessert.
- 1 4 oz package Jell-O Instant Pudding (any flavor)
- 2 cups cold milk
- 4 to 6 5 oz paper cups (I used Dixie brand)
- Wooden popsicle sticks
- Wax or parchment paper
- 1/2 cup chocolate chips
- 2 tablespoons water
- In a bowl, prepare the pudding mix as the direction calls on the package. It usually calls for the pudding to be mixing with the cold milk for 5 minutes.
- Carefully spoon or pour the pudding into the paper cups filling them about 3/4 full. Insert the wooden popsicle stick into the center. Cover the top with a square of wax or parchment paper.
- Freeze until firm.
- On the stovetop over medium low heat in a small saucepan, stir together the chocolate chips and water until the chocolate is melted and the mixture is smooth. Place into a small bowl.
- Snip the top of the paper cup and peel the cup off. Dip the pudding pop into the chocolate sauce and sprinkle with sprinkles.
- Any popsicle mold can be used but the size will determine the amount of puddin’ pops you get.
- Dipping the popsicle into the chocolate is optional and can be skipped if desired.