When I think back to some of my favorite parts of my childhood, many of the moments I remember fondly involve the yummy tempting summer treat of pudding pops. and I am pretty sure it was the swirl variety in particular that owned my heart. As I have gotten older, it is one treat I can't seem to let go of.
|and be sure to enjoy these in October where the high was 94' like it was this day in Carolina.|
The day just screamed "Fall" or the opposite of.
If I am honest here, I should probably talk about the absolute cheat, somewhat opposite of classy ways I will make them when I get the hankering. I will take one of the pre made pudding cups and I will take a spoon and just stab it straight through the lid and freeze. So yes, I basically run my kitchen restaurant quality...
Anyways, I have a way you can make these and still keep your head held proud knowing you never had to stoop to my level(and you should know I have no regrets whatsoever) and once you have my simple version down, you can make multiple flavor combos to please your palate. and there are a few ways to make these, so be sure to check the notes section.
1 cup pumpkin spice coffee creamer
1 pkge cheesecake flavored pudding
2 cups cool whip or fresh whipping cream
1 tbsp bailey's(optional)
Make the pudding with the coffee creamer, whisk to remove all granules.(if you wanted to add baileys, this would be the time) Pop in fridge for about 5 minutes to set up and incorporate the cool whip. Pour into molds and freeze for at least 24 hrs.
Run under hot water to pop out of molds. Enjoy!
You could also use the pumpkin pudding mix and maybe the caramel coffee creamer. You could perhaps try a dash of bourbon. You may also try coconut pudding with the pumpkin creamer for a pumpkin coconut mix. Or even butterscotch for another fall combo. the options are really endless. Just get on this!
and thanks so much for the comments, texts and even the emails I received regarding yesterday's post about my fight with mental illness. You people's rock my world. Now go forth and eat.