Strawberry lemon pudding pops

Hot summer days call for sweet frozen treats. These strawberry lemon pudding pops are a burst of bright, sunny flavor that will please both kids and adults. They’re quick to make – most of the waiting is freezing time. And the zipzicle pouches mean you can rinse and reuse again and again.

Zipzicle sent me a package of their ice pop pouches and we tested them out on Memorial Day. I just poured a bottle of sparkling juice into the pouches and stuck them in the freezer. When the kids took a swimming pool break, I handed them out. The kids loved them, the adults thought they were brilliant.

And I decided that I had to come up with a bunch of recipes to use them all summer long.

Technically you could toss the empty pouches, but they’re pretty durable. I rinsed them with soapy water and hung them on my herb drying line in my kitchen window to dry.

For my next ice pop recipe, I wanted something that was simple but really satisfying on a hot day. I immediately thought of the lemonade my kids have been drinking by the gallon. The frozen lemonade pops didn’t last long, but they inspired this recipe. With just three ingredients, I came up with these strawberry lemon pudding pops.

Quick. Easy. Sweet.

Kids and adults will love this one.

Strawberry lemon pudding pops recipe

Ingredients

• 1 package lemon instant pudding mix
• 2 cups milk
• 1 tablespoon strawberry puree

Instructions

Combine the pudding and milk in a bowl or a large measuring cup and whisk thoroughly to combine. Stir in the strawberry puree.

Immediately fill the zipzicle pouches or your popsicle mold of choice with the pink mixture. I used eight pouches. It will still be very liquid, but the pudding sets in about five minutes, so the faster you fill, the less messy they will be.

Zipzicle pouches have a fill line about an inch from the top to give them room to expand while freezing. I overfilled a few and it wasn’t a problem.

Note that I used strawberry puree from the mixer section of my liquor store. I’ve seen similar at grocery stores too, or you could just blend fresh strawberries in a food processor with a pinch of sugar.

Freeze the pudding pops until frozen solid – 8 hours or more, overnight is best. I set my zipzicle pouches in a cup so that the empty space would stay at the top. I don’t know that it was necessary, though.

The popsicles can be eaten right out of the freezer. We found that a water-based pop {like the frozen juice on Memorial Day} was easier to squeeze to the top than the milk-based pudding pops. My kids wrapped them in napkins to protect their hands from the cold and warm the pops a bit to make eating from the pouch easier.

If you make this, let me know! You could also try lots of other pudding and mix-in flavors.

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Strawberry lemon pudding pops

Prep Time: 5 minutes

Total Time: 8 hours, 5 minutes

8 pops

Ingredients

• 1 package lemon instant pudding mix
• 2 cups milk
• 1 tablespoon strawberry puree

Instructions

1. Combine the pudding and milk in a bowl or a large measuring cup and whisk thoroughly to combine. Stir in the strawberry puree.
2. Immediately fill the zipzicle pouches or your popsicle mold of choice with the pink mixture.
3. Freeze the pudding pops until frozen solid - 8 hours or more, overnight is best.

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Original recipe by Keri Houchin | OneMamasDailyDrama.com