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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!
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!
How to make Cookie and Cream Pudding Pops
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.
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, and fill cavity with pudding mixture.
Place lid on top of mold, and slide a wooden stick into each mold.
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.
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!
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
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Large Mixing Bowl
- Liquid Measuring Cup
- Cutting Board & Chefs Knife
- Popsicle Molds
- White Chocolate Jell-O Pudding Mix
More delicious frozen treat recipes
- S’mores Ice Cream Pie
- Mocha Almond Fudge Truffle Pie
- Copycat It’s-It Ice Cream Sandwiches
- Tiramisu Ice Cream
- Lemon Cheesecake Ice Cream
- Pistachio Ice Cream with Crunchy Praline Topping
Don’t forget Fido, our furry friends enjoy cooling off as well with some yummy Smoothie Pupsicles.
Cookies and Cream Pudding Pops
- Popsicle Molds
- 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
- 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.