I’ve posted before about the chocolate pudding mix that Michelle makes for me and about how you can make delicious puddin pops with it. After a long Labor Day weekend acknowledging the contributions and achievements of American workers, it is time to celebrate with an adultifyied version.
I used RumChata in place of some of the milk. I love their blend of rum, cream, cinnamon and vanilla in drinks and baking and, now I’ve learned just how well it goes in puddin pops.
So yummy and oh, so refreshing.
I’m thinking the next batch will be made with amaretto. Or maybe crème de menthe.
Spirited Puddin Pops
Place the pudding mix and milk in a saucepan over medium heat, stirring constantly. Once it begins to thicken, add in the RumChata and continue to cook until it comes to a boil
Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.
Pour into molds and place in the freezer. It will take at least five hours to freeze.