Fudgesicles

5 from 10 votes

Satisfy your chocolate craving and keep cool while you are at it with these cool and creamy chocolate fudgesicles.

Prep Time15

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: Fudgesicles Recipe

Servings:

Calories: 156kcal

5.9 ounces Chocolate instant pudding mix, I used Jello (one Family Size box, or two 3.4-ounce packages)
3 cups Half-and-Half, cold

Prepare the pudding according to package instructions: whisk together the pudding mix and cold Half-and-Half for about 5 minutes, until thickened but still soft enough to work with.
Working quickly before the pudding sets, scoop it into a piping bag or a zip-top bag with one corner cut off, and pipe it into each mold from the bottom up. Tap the filled molds firmly on the counter several times to settle the pudding and release air bubbles.
Be sure to insert the popsicle sticks into the filled molds before freezing.
Freeze the fudgesicles for about 8 hours until very firm.
Run the molds under warm water, about 30 seconds or a little longer, until the fudgesicles loosen. Do not pull hard on the sticks before they release.
Remove the fudgesicles from the molds and place them on a sheet pan lined with parchment paper to store in the freezer.

Use a piping bag to pipe the pudding into the molds for easy and cleaner transfer. Tap the molds on the counter to help the pudding pack down into the mold and remove most of the air bubbles.
If you can’t get your popsicle sticks to stand up right away, wait and pop them in once the fudgesicles have been in the freezer for 1 to 2 hours.
You can leave fudgesicles in their mold for up to a week, but it is best to remove them within a day, so they don’t lose their texture and color.