Circus Animal Cookie Pudding Pops
If you’re anything like me and share my undying love for these store-bought cookies, then you’re going to want to start taking notes because this recipe has your name written all over it. Do you like popsicles? Do you like cookies? Do you sometimes feel like cookies and popsicles just aren’t enough by themselves? Did you ever wish that you could combine the two into one delicious treat? Yeah, me too. Me too all the time. That’s why I’m sharing these Circus Animal Cookie Pudding Pops with you right now so that you can add them to your must-make list. Go ahead and move them right to the top because the longer you wait, the longer you’ll be depriving yourself of something unbelievable. What kind of friend would I be if I allowed that to happen?
You might have a little bit of pudding leftover when you go to divide the mixture between the popsicle molds, if you have a second mold, by all means fill that one as well. If you don’t have another mold, you can divide it between individual ramekins, wrap each in plastic wrap and store in the fridge. It’s essentially pudding we just made so you can eat it as pudding! Top with a bit of whipped cream and crushed cookies before serving. Also, it goes without saying that you can totally skip the cookie infusing part and just make these plain vanilla. Either way, I hope you enjoy them!Â
Circus Animal Cookie Pudding Pops
Equipment
- Saucepan
- Popsicle mold
Ingredients
- 2 1/2 cups circus animal cookies divided
- 3 cups whole milk
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch plus 2 teaspoons
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, combine 2 cups cookies with milk. Let soak for at least 30 minutes in the fridge. Transfer to a blender and blend on high until smooth. Let sit for 10 to 15 minutes. Remove the foam that develops with a spoon and discard. Set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the infused milk and egg yolks. Place over medium heat and cook, stirring constantly, until bubbling. Lower heat and cook for about 1 minute, continuing to whisk, until thickened. Remove from the heat, transfer to a large measuring cup with a spout, through a fine mesh sieve and stir in the vanilla extract.
- Fill a popsicle mold halfway with the pudding, add a few crushed cookies into the middle of each popsicle and then continue to fill them to the top. Give the mold a few taps on the counter to dislodge any air bubbles. Cover with the lid, insert the popsicle sticks and freeze until solid for at least 4 hours or overnight. Can be kept in the freezer for up to 3 days. To remove from mold, run warm water on the bottom of the mold for about 1 minute to loosen popsicles. Enjoy!
