Nothing announces the start of summer more than a fresh batch of frozen Fudgesicles! These ice-cool treats are incredibly easy to make with only two main ingredients - chocolate fudge instant pudding and milk!
Prepare pudding according to package instructions: whisk together pudding mix and cold milk for about 5 minutes or until thickened.
Fill the popsicle mold with pudding mixture - a piping bag works great!
Be sure to insert popsicle sticks into the filled molds before freezing.
Freeze fudgesicles for about 8 hours until very firm.
Molds can be dipped in warm water for a few seconds to help loosen the fudgesicle before pulling them out.
Place frozen fudgesicles on a sheet pan lined with parchment paper to store in the freezer.
Keep fudgesicles frozen until serving. Frozen fudgesicles can be stored in an airtight Ziploc bag with sheets of parchment paper between them to keep them from sticking to one another.
Any kind of milk can be used. Whole milk will make nice rich fudgesicles while nonfat milk will make an icier fudgesicle.Tap the molds on the counter to help the pudding pack down into the mold and remove most of the air bubbles. When you do tap the molds, be sure the molds don’t “bulge” with too much pudding. There should be just the right amount of pudding to fill 10 3.25 oz. molds.