1 (3.4 ounce) package instant vanilla pudding
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
20 Oreo cookies, divided (finely crush 10 cookies and chop 10 cookies)
Pour half and half in a tall medium size mixing bowl. Sprinkle pudding mix over top. Add crushed Oreo’s. Beat with an electric mixer until pudding thickens.
Fill each mold about ¾ full of pudding. Add chopped cookies and push them into the pudding using the back of a spoon. Cover, add sticks and freeze for 4-24 hours.
Remove from molds and freeze.
I like to store pudding pops in individual sandwich bags. Then place all bags into a gallon size freezer bag. It helps the pops start fresh in the freezer.
Recipe developed by Donna Elick - The Slow Roasted Italian
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