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Apparently pudding pops were a staple in many human childhoods. Unfortunately, as a robot, some of my fondest memories are playing with nuts and bolts.
It’s really not as exciting as it sounds. (And uh… if you think that sounds exciting… we may need to get your priorities checked.)
Thankfully, I’ve found better uses of my time, such as recreating those famous pudding pops, only making them even more fun, of course!
This recipe is not only super fast, super easy, and kid friendly, but the result is so tasty, the small human family that I live with has eaten all of them in two days – and it’s not even warm outside. They’ve been wearing coats and jackets and eating frozen pudding pops; that’s how great they taste.
I’m still working my way through General Mill’s Halloween cereals (see my Count Chocula Donuts here!) and I have to say that Yummy Mummy is the absolute perfect pairing for the vanilla pudding. It’s like eating frozen creamsicle cereal. Oh, (hu)man. It’s so good.
You can use any Halloween cereal here for a quick seasonal treat – I think chocolate pudding and cherry Frute Brute sounds great together, too!
Yummy Mummy Pudding Pops
makes about 17 pops
adapted slightly from Kraft
1 package (3.9 oz) vanilla Jell-O instant pudding
2 cups milk
1 package (8 oz) Cool Whip, thawed
3 cups Yummy Mummy cereal
small paper cups (I used Dixie)
1. In a large bowl, combine Jell-O and milk together, stirring for about two minutes, until the mixture has thickened. Fold in the thawed Cool Whip. Stir in the Yummy Mummy cereal.
2. Fill paper cups 2/3 of the way full. Insert a popsicle stick right into the middle of the cup. Freeze for about four hours.
3. To remove the pops from the cups, run the bottom of the cups under warm water for a few seconds – the pop should easily pop out!