In a large bowl combine the Chocolate Fudge Pudding mix and the cold milk. Whisk for 1-2 minutes or until smooth. Set aside.

In a small bowl toss together the strawberries and 2 tablespoons of sugar.

Add the heavy cream and remaining sugar to a chilled metal bowl. Using a mixer, whip the whipping cream until it is thick and peaks form.

Fold 1/2 cup of the whipped cream into the chocolate pudding. Set aside.

Add the strawberries to the whipped cream and gently mix together.

Place the pudding in a piping bag. Pipe 1 inch of chocolate pudding in the bottom of each of 8 ice pop molds. Carefully spoon 1-2 tablespoons of the strawberry cream mixture on top of the chocolate pudding then pipe enough chocolate pudding on top to almost fill the mold. Bang the mold on the counter several times to remove air bubbles then add the sticks.

Freeze for 4 hours or until the pops are frozen.