How to Freeze Pre-Made Pudding Into Pudding Pops

by Zora Hughes

A few hours in the freezer are all it takes to turn your favorite pudding into a refreshing and creamy pudding pop. You can use any prepared pudding you would like, whether it's store-bought or homemade. Although ice pop molds are convenient for your pudding pops, you can also simply freeze them in plastic cups. Depending on what type of pudding pops you are going for, you can freeze one flavor in each mold, or layer complementary flavors together, such as chocolate and vanilla pudding.

Pour the prepared pudding into ice pop molds nearly to the top. You can also use small paper cups if you do not have ice pop molds.

Cover the molds with their lids, which include the stick that will hold the pop up when it has frozen. If you are using paper cups, cover each cup with aluminum foil, then stick a wooden craft stick into the center of each one.

Place the molds or paper cups in the freezer overnight, or for at least 8 hours, until the pudding is frozen solid. For ice pop molds, you can pull the pops out by their handle, and for the pudding in paper cups, you simply tear the paper cup off and enjoy.

Items you will need

  • Ice pop molds or paper cups
  • Wooden craft sticks


  • If you have purchased individual serving pudding cups, you can simply stick a pop stick through the lid of each one and freeze. Once they're frozen, just peel away the top and gently squeeze to remove the cup from the frozen pudding.
  • Pudding pops frozen into ice pop molds can sometimes be hard to remove. Placing the bottom of the molds briefly under warm water will help to loosen the pops.

About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.

Photo Credits

  • Images