On my list of ways to savor the flavors of summer in this strange pandemic season, I listed “make homemade popsicles.”
I remember my mother making popsicles long ago in the ’70s. It’s exactly the type of recipe Jell-O would have popularized back then to promote sales among homemakers. Nowadays, people just buy popsicles.
But on the theory that making them myself would help savor the popsicle, I made some. Fortunately, Mom gifted me some extra molds she described as being forty years old, meaning they were the same ones she used back in the ’70s. If that isn’t a testimony to Tupperware, I don’t know what is.
I wanted to make fancy, three-layer pops with peanut butter being one of the layers (because I love peanut butter). I could not find such a recipe several pages deep into Google search results, so I made one up and it turned out great (despite my father’s skepticism about the structural integrity of such fancy pops). If you like peanut butter and making a big mess in the kitchen, you might like it, too.
Peanut Butter Chocolate Pudding Pops
- 2 cups whole milk
- 1/2 cup evaporated milk
- 1 (3.5 ounce) package instant vanilla pudding
- 1/4 cup white sugar
- 1/4 cup creamy peanut butter
- 2 tablespoons cocoa powder
- Beat milks, pudding and sugar in a bowl until thoroughly combined. Fill popsicle molds one-third full.
- Remove two cups of vanilla pudding mixture to a new bowl and beat in peanut butter. Fill popsicle molds with resulting mixture to two-thirds full.
- Remove one cup of peanut butter pudding mixture to another bowl and beat in cocoa powder. Fill popsicle molds to full and freeze until firm, about three hours.
- Depending on the size of your molds, you may have extra pudding. Spoon it carefully into glass dishes (so you can see the layers), and enjoy with whipped cream.
- Release mold from popsicle with the heat of your hands. To really savor your popsicle, you’ll lick it. But I like eating it in bites. You do you.