Smooth, creamy pudding pops to help you beat the heat. These fantastic pudding pops are filled with fresh peaches and snickerdoodle cookies to make them taste just like peach cobbler.
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Want a big bowl of peach cobbler with a scoop of vanilla ice cream on top? Is it too hot to be baking right now? I have the PERFECT treat for you.
These amazing pudding pops are loaded with fresh peaches and soft snickerdoodle cookies to recreate a peach cobbler in a creamy popsicle. This treat is so easy to make and in just a few hours of freezing time, you will have a satisfying treat. That is, of course, if you don’t eat all the popsicle batter. That was my problem…I could NOT stop eating the pudding mixture.
The mixture of creamy vanilla pudding with peaches and cookie chunks is so addicting. Once I took one bite, I got this overwhelming feeling to just dive in and eat my way out. This mixture is fantastic as a popsicles or as a pudding dessert.
I am in such a peach craze during this season, and the peaches that I’ve been getting at the store have been so soft, juicy and flavorful. Don’t miss out on this delicious peach season and load up!
Peach Cobbler Pudding Pops
- 5.1 oz instant vanilla pudding
- 3 cups fat free milk you can use milk with more fat but mixture will be thicker
- 4 oz whipped topping
- 2 large ripe peaches
- 6-8 snickerdoodle cookies
Prepare vanilla pudding according to the package instructions.
Fold in whipped cream topping.
Pit and dice peaches. Pat the excess juices with a paper towel and add them to the pudding.
Crumble the cookies and add them to the pudding as well.
Gently mix everything together.
Divide mixture among the ice pops molds.
*If your mold doesn't have tops, use wooden popsicle sticks: cover the mold tightly with saran wrap and quickly poke wooden sticks through the center of each mold. Saran wrap will keep the sticks standing up while they freeze.
If you don't want to use saran wrap, you can set the timer for 1 hour and place ice pops molds in the freezer. After an hour, slide popsicle sticks into the center of each mold and let it freeze for another 7 hours.*
Freeze for at least 8 hours or overnight.
*Remember, taking pops straight from the freezer can be quite hard. You will want to either run each mold under warm water (not over the top) or dip it in warm water for a few seconds so they can slide out easily.
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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