Candy Corn Pudding Pops

These Candy Corn Pudding Pops are a fun and festive treat! Creamy, colorful, and perfect for Halloween, they’re an easy dessert that’s sure to be a hit. Layered in candy corn colors, they’re as delightful to make as they are to eat.

Why You’ll Love These

• Festive and Fun: Perfectly layered in candy corn colors, they are a visually fun Halloween dessert.
• Rich and Creamy: Made with white chocolate pudding, they’re as tasty as can be!
• Super Simple: Easy to whip up with just a few ingredients and steps.
• Creative Twist: A playful spin on candy corn that’s way more fun to eat.
• Holiday Versatility: Switch up the colors for any occasion—red and green for Christmas, pastels for Easter, or even team colors for game day!

Ingredients and Equipment Needed

• White Chocolate Instant Pudding Mix: This provides a creamy texture and rich flavor. You can substitute with cheesecake or vanilla pudding for a different flavor profile, but vanilla may not give the same bright white color.
• Milk: The milk is essential for mixing with the pudding mix to create the pudding base. It adds creaminess and helps achieve the right consistency for the pudding pops.
• Heavy Whipping Cream: This ingredient adds extra richness and creaminess to the pudding.
• Orange and Yellow Gel Food Coloring: These are used to achieve the vibrant candy corn colors in the layers. Gel food coloring is preferred because it gives more intense color.
• Silicone Popsicle Molds: These molds shape the pudding into pops. Silicone is flexible, making it easier to remove the frozen pops without breaking them. (Alternatively, you could use paper cups and popsicle sticks.)

How to Make Candy Corn Pudding Pops

Step 1: In a bowl, whisk together the milk, cream, and pudding mix until fully combined. Let the mixture sit for 5 minutes until it’s thickened to a soft-set consistency.

Step 2: Split the pudding into three bowls. Stir yellow food coloring into one bowl, orange into another, and leave the third bowl plain white.

Step 3: Pipe, spoon, or pour the pudding mixture into layers into molds. Put white on the bottom of the mold, yellow in the middle, and orange on top. Add the holders to the molds and freeze until solid. (I like to let them freeze overnight.)

Removing Candy Corn Popsicles from Molds

To get those pudding pops out of the silicone molds, follow these tips:

• Freeze Well: Make sure your pops are fully frozen before removing them. They might break or get stuck if they’re still a bit soft.
• Warm up: Run warm water over the outside of the mold to help loosen the pops, making them easier to remove.
• Gently Flex: Gently flex the mold to help loosen the pops. Silicone molds are pretty bendy, so this usually helps.

Tips for Success

• Pudding Consistency: Ensure the pudding mixture is thick enough before layering.
• Avoid Air Bubbles: When pouring the pudding into the molds, tap the molds gently on the counter to release any air bubbles that might have formed.
• Tinting the Pudding: Start with 4-5 drops of food coloring and add more as needed until you reach your desired color vibrancy.

Flavor Variations

• Add Flavors: For a unique twist, experiment by adding a dash of flavored extract to the pudding, or use cheesecake or vanilla-flavored pudding.
• Swirl It: Try swirling different colors together before freezing for a fun marbled effect.

Storage Tips

• Keep Frozen: Store any leftover pops in an airtight container in the freezer to prevent freezer burn.
• Prepare in Advance: You can make these candy corn pudding popsicles a few days ahead. Just keep them in the freezer until you’re ready to serve.
• Serve Chilled: For a softer texture, let the pops sit at room temperature for a couple of minutes before serving.

Fun Serving Ideas

• Decorate: Dip the pops in melted white chocolate and sprinkle with festive decorations or edible glitter for extra flair.
• Serve on a Platter: Arrange the pops on a colorful platter or cake stand for a beautiful presentation at your Halloween party.

Candy Corn Pudding Pops

Liz – Eat Move Make

These Candy Corn Pudding Pops are a colorful and creamy Halloween treat, layered in festive candy corn colors. Easy to make and even more fun to eat, they’re the perfect addition to your holiday celebrations!

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Freezing Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 8

Calories 81 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups 2% milk
• ▢ ½ cup heavy whipping cream
• ▢ 1 package 3.4 oz. instant cheesecake pudding mix
• ▢ orange gel food coloring
• ▢ yellow gel food coloring
• ▢ 8 freezer pop molds

Instructions

 

• In a bowl, whisk together the milk, cream, and pudding mix until fully combined. Let the mixture sit for 5 minutes, or until it’s thickened to a soft-set consistency.
• Split the pudding into three bowls. Stir yellow food coloring into one bowl, orange into another, and leave the third bowl plain white. (Start with 4-5 drops of food coloring and add more as needed until you reach your desired color vibrancy.)
• Pipe, spoon, or pour the pudding mixture into layers into molds. Put white on the bottom of the mold, yellow in the middle, and orange on top. Add the holders to the molds and freeze until solid. (I like to let them freeze overnight.)

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 81kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 32mgPotassium: 97mgFiber: 0.004gSugar: 3gVitamin A: 279IUVitamin C: 0.2mgCalcium: 81mgIron: 0.03mg

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