Homemade Pudding Pops

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Make your own homemade pudding pops and recreate the taste of childhood! These easy popsicles only require four ingredients for the ultimate creamy summer treat.

Two swirl-patterned homemade popsicles lie on a beige plate, with more popsicles blurred in the background.

How long has it been since you’ve had a pudding pop? Too long, I’m guessing!

My friends and I would spend our childhood summers riding our bikes all over the neighborhood. Then we’d burst into the house, sweaty, and demand a cool-down treat of popsicles.

Now, we didn’t get to have them often because they were too expensive, but pudding pops still remain in my memory of one of the best tastes of summer.

A tray with four chocolate and vanilla swirled popsicles is placed on a bed of ice.

Some might opt for chocolate or vanilla, but swirl is the best of both worlds! You’re just a few steps away from making your own homemade pudding pops.

Ingredients for homemade pudding pops

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

A measuring cup filled with milk next to a can of evaporated milk and two boxes of instant pudding, one chocolate and one vanilla.

Instant pudding mix – Use chocolate and vanilla to create the classic flavor combo, or make it your own with other flavors! Try butterscotch, banana, or pistachio!

Milk – Cold, whole milk is best for mixing up instant pudding. 

Evaporated milk – This is the secret to making really creamy pudding pops. 

How to make this recipe

Grab two medium bowls and pour the instant chocolate pudding into one of them.

Add half the whole milk and half the evaporated milk, whisking until the pudding is completely dissolved and smooth.

Repeat in the other bowl with the vanilla pudding.

Let the pudding rest for a few minutes to set. Once it is mostly, but not completely, set dollop the puddings in alternate spoonfuls into a piping bag, then pipe the pudding into the popsicle molds.

Tap the molds on the counter to remove any air bubbles, then add additional pudding as needed.

If you don’t have a piping bag, you can just use a small spoon to scoop into the molds, alternating flavors. Use a chopstick to create the swirl.

Note: The number of pops you get will depend on the size of your popsicle mold. Most “standard” popsicle molds hold around 3 ounces per cavity, but some hold 4 ounces. You should get between 10 and 12 popsicles with this recipe.

Place the lid and sticks into the molds and set in the freezer.

The pudding pops will need at least 3 hours to set completely, though overnight is best.

Four swirl-patterned popsicles rest on a tray filled with ice cubes.

When ready to enjoy, pass the molds under running water a few times to loosen.

MOre frozen treats

Want more popsicles? Make banana split popsicles or mango yogurt popsicles.

For ice cream, try dulce de leche ice cream or classic chocolate ice cream. You can use either one to make brownie ice cream sandwiches!

Two popsicles with a marbled pattern of cream and chocolate placed on a white plate.

You’re gonna love this homemade taste of nostalgia!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Two swirl-patterned homemade popsicles lie on a beige plate, with more popsicles blurred in the background.

Homemade Pudding Pops

Grab onto the nostalgic taste of pudding pops! This homemade version is quick and easy.
Author : Megan Myers
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Prep Time 10 minutes
Chill Time 3 hours
Servings 12
Calories 113 kcal


  • 3.4 ounces chocolate instant pudding
  • 3.4 ounces vanilla instant pudding
  • 3 cups cold whole milk, divided use
  • 5 ounces evaporated milk, divided use


  • In a medium bowl, whisk together the chocolate pudding mix, half the whole milk, and half the evaporated milk. In a separate bowl, whisk together the vanilla pudding mix and remaining whole and evaporated milk.
  • Once the puddings have mostly set, use alternating spoonfuls of chocolate and vanilla pudding to fill a piping bag (you can also use a plastic gallon-sized baggie with the tip of one corner snipped off after it’s been filled). Pipe the pudding into the popsicle molds. Once each mold looks full, tap on the counter a few times to remove any air holes, then add additional pudding as needed.
  • Freeze for at least 3 hours, or preferably overnight. Before serving, briefly run the popsicle molds under hot water to loosen the popsicles before removing.


  • Yield will vary depending on the size of your popsicle molds.

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Calories: 113 kcalCarbohydrates: 19 gProtein: 3 gFat: 3 gSaturated Fat: 2 gCholesterol: 11 mgSodium: 201 mgPotassium: 148 mgFiber: 0.3 gSugar: 16 gIron: 0.1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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