- 2 cups cold milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 tablespoons peanut butter, slightly melted
- 2 1/2 tablespoons semisweet chocolate chips, or more to taste
- vegetable oil cooking spray
- 1 1/2 cinnamon graham crackers, finely crushed
- Beat milk and instant pudding mix together with a whisk or electric mixer until pudding mix is completely dissolved, about 2 minutes. Refrigerate until slightly set, at least 5 minutes.
- Stir 1/2 of the pudding and peanut butter together in a bowl until peanut butter is evenly distributed.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir remaining 1/2 of the pudding and melted chocolate together in a bowl.
- Spray 7 ice-pop molds with cooking spray. Pour crushed graham crackers into molds and shake to coat all surfaces in the mold. Drop 1 spoonful peanut butter-pudding mixture into each mold; top with 1 spoonful chocolate pudding. Repeat layering until molds are full. Top with ice-pop top or stick and freeze until frozen, at least 4 hours.
05/03/2018
recipepes.com
Peanut Butter Cup Pie Pudding Pops, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
