In addition to the kids at school I have 3 adorable cousins in my life that I enjoy spending time in the kitchen with as well. Johnna will be going into 5th grade, Greggy will be going into 4th grade, and Peyton will be going into first grade. When thinking about a recipe that would be easy for the kids to help me with but would also help cool us off this summer I immediately thought of popsicles and ice cream. Since I don't have an ice cream maker I wanted to make popsicles because anyone can make them as you don't need special equipment to do it.
Thinking of my own childhood made me think of pudding pops. I haven't had a pudding pop in years but when I was in elementary school my brother and I went through boxes of pudding pops. Our favorite kind were the chocolate ones with caramel in the middle. I decided to recreate these for #SundaySupper.
Kids can help get the Dixie cups and popsicle sticks ready while an adult begins making the caramel. The kids can also mix up the chocolate pudding and refrigerate it until it is time to make the pudding pops. Have the children place a large tablespoon of the chilled pudding in a cup then the adult needs to pour the caramel in the cups and the kids can top off the cups with more pudding. The kids can also put the sticks into the cups and place them in the freezer. After 3-4 hours you have homemade pudding pops ready to eat outside to help you cool off in the hot summer heat.
These pudding pops are insanely good. The caramel doesn't totally harden in the freezer but it gets firm enough to stay on the stick. The chocolate is rich and creamy while the caramel is salty and delicious. The perfect summer treat!
Chocolate and Salted Caramel Pudding Pops (adapted from Good Thymes and Good Foods)
For the chocolate pudding:
1 package (5.1 oz) Jell-O Instant Chocolate Pudding
3 c. low fat milk
1 c. Fat Free Cool Whip
For the salted caramel:
½ c. sugar
2 T. water
2 T. unsalted butter
6 T. heavy cream
1 t. sea salt
1 T. vanilla
1/2 c. Fat Free Cool Whip
For the popsicles:
10 small (5 oz.) Dixie cups
10 popsicle sticks
1. In a large bowl whisk together the chocolate pudding and milk. Mix well for 2 minutes. Fold then the Cool Whip and refrigerate while making the caramel.
2. Combine the sugar and water in a small saucepan over medium-low heat. Stir until sugar has dissolved then increase the heat to medium high.
3. The mixture will begin to bubble after about a minute. Do not stir it. When the mixture darkens to an amber color, after 5-7 minutes, remove from heat and add the butter and cream. The mixture will bubble. Whisk to combine.
4. Add in the salt and vanilla and stir. Set aside to cool for 10 minutes.
5. After 10 minutes stir in the Cool Whip.
6. Remove the pudding from the refrigerator and place a large tablespoon in the bottom of each of the Dixie cups. Top with a small layer of caramel. Finish off with another large tablespoon of pudding making sure that the caramel layer is totally covered.
7. Place a popsicle stick in the center of the pudding mixture. Freeze for 3-4 hours or until firm.
8. To eat simply peel the paper of the cup away and enjoy.
Check out these other fun Cooking with Kids in the Kitchen recipes from the #SundaySupper group!
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