Oreo Cookies and Cream Pudding Pops

makes 10 pudding pops

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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