Cookies and Cream Pudding Pops

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Last Updated on June 8, 2022 by Lisa Johnson

Cookies and Cream Pudding Pops are a delicious and satisfying way to cool down on a hot summer day. These rich and creamy pops are made with just three ingredients in about 10 minutes (plus freezing time) to create the perfect summer treat!

Three frozen Cookies and Cream Pudding Pops laying against each other on a tile background.

These Cookies and Cream Pudding Pops are so simple to make and have chopped bits of cookies throughout AND a whole cookie inside.

Has summer arrived where you live? We have gone up and down for months now! Today was a warm 79 degrees with reasonable humidity, but tomorrow will be a different story. They are predicting upper 80’s with and “uncomfortable” amount of humidity, LOL. Oh, and golf ball sized hail, flooding, and possibility of tornadoes.

There is never a dull moment in Eastern Iowa!! So we are just going to sit back and enjoy these delicious Cookies and Cream Pudding Pops!! Did you eat Jell-O pudding pops as a kid? You will love these just as much, if not more!

Are pudding pops be dairy-free?

Yes, boxed Jell-O pudding is dairy-free (at the time that I wrote this post) and these pops can be made with any dairy-free milk of your choosing.

Did you know that OREOs are vegan? Check your labels but these Cookie and Cream Pudding Pops can be made for your vegan friends as well!

I grabbed a box of white chocolate pudding mix, and whisked in 2 cups of milk. In my case, it was coconut milk in a box, but regular milk will work….and your pudding pops will be white instead of yellow.

Three Cookies and Cream Pudding Pops stacked on top of each other.

Whisk pudding mix and milk together in a bowl. Stir in the chopped cookies, set aside.

Pudding mix, milk and chopped cookies whisked together in a bowl.

Place a whole cookie into the cavity of each popsicle mold, and fill cavity with pudding mixture.

Whole oreo cookie placed in the bottom of two popsicle molds and two filled with mixture.

Place lid on top of mold, and slide a wooden stick into each mold.

Ten popsicle molds filled with mixture and topped with a lid that holds the popsicle sticks upright.

Next time I might try sliding the stick into the cookie before I place it in the mold, that way I can adjust where the cookie goes.

Place in the freezer until frozen solid, or overnight. Remove popsicles from freezer and allow to warm up on a counter, or run warm water over the mold to release them.

Looking down on three Cookies and Cream Pudding Pops stacked on a tile background surrounded by more cookies.

That blue top is pretty much frozen in place. I turned it upside down and ran warm water over it until I could remove it. Then for the fun part, the popsicles did not want to come out either! So I held the frozen popsicles at an angle under warm water until the started to slightly melt and release from the sides.

I could have just let them sit on the counter for a bit to warm up, but I am way too impatient for that! As you can see, they came out perfectly and are a welcome treat on a hot summer day!

Recipe Note

Not all popsicle molds are the same size, so adjust as needed. You may need to split the cookies in half to make them fit.

Tools used to create this recipe

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More delicious frozen treat recipes

Don’t forget Fido, our furry friends enjoy cooling off as well with some yummy Smoothie Pupsicles.

Frozen, green Smoothie Pupsicles with dog treats in the center surrounded by spinach leaves.

Enjoy!!

Three frozen Cookies and Cream Pudding Pops laying against each other on a tile background.

Cookies and Cream Pudding Pops

Cookies and Cream Pudding Pops are a rich and delicious way to cool down on a hot summer day made with just three ingredients in about 10 minutes.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: frozen, dessert, cookies, cream, popsicles, recipe
Prep Time: 10 minutes
Chilling Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 10 Servings
Calories: 156kcal
Author: Lisa Johnson

Equipment

  • Popsicle Molds

Ingredients

  • 3.4 ounce Jell-o White Chocolate Pudding Mix one package
  • 2 cups cold milk whole or non-dairy
  • 6 chocolate sandwich cookies chopped (I used Newman’s Own)
  • 10 chocolate sandwich cookies whole

Instructions

  • Whisk pudding mix and milk together in a bowl.
  • Stir in the chopped cookies, set aside.
  • Place a whole cookie into the cavity of each popsicle mold.
  • Fill cavity with pudding mixture.
  • Place lid on top of mold, and slide a wooden stick into each mold.
  • Place in the freezer until frozen solid, or overnight.
  • Allow popsicles to warm up on a counter, or run warm water over the mold to release them.

Notes

Not all popsicle molds are the same size, so adjust as needed. You may need to split the cookies in half to make them fit.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 170mg | Potassium: 105mg | Sugar: 17g | Vitamin A: 80IU | Calcium: 59mg | Iron: 1.7mg

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12 Comments

  1. Golf ball sized hail? Forget it! It is warm here, for sure, so these pudding pops sound perfect, and I love that you tossed in an oreo whole — extra yum!

  2. Love this simple recipe. Including the whole cookie at the bottom (or top) of the pop is a genius idea! I’m definitely trying it this weekend! I’m sure it’ll be a hit. Thank you for sharing, Lisa!

  3. My daughter is going to love this! I pinned it so we can make them next week when she is out of day camp. Last week we made some blueberry cheesecake pops and they where SO good, thats how I know she will love these too. Thank you for the great post.

  4. I’m drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls

  5. Mmmm! These look so yummy!! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂

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