peanut butter chocolate ripple pops
From a Hershey's cookbook.
prep time
cook time
4 Hr
method
Refrigerate/Freeze
yield
10 serving(s)
Ingredients
- 1 package 3 1/8 ounces vanilla pudding and pie filling mix
- 2 cups milk
- 1 cup peanut butter chips
- 1/2 cup semi sweet chocolate mini chips
- 1 envelope dry whipped topping mix (to yield 2 cups)
- 1/2 cup cold milk
- 1/2 teaspoon vanilla
- 10 paper cups (3 ounce size)
- 10 wooden popsicle sticks
How To Make peanut butter chocolate ripple pops
-
Step 1Cook pudding as directed on package, using 2 cups milk. Measure 1 cup cooked pudding into small mixing bowl; immediately add peanut butter chips. Stir until chips are melted and mixture is smooth. Add mini chips to remaining hot pudding in saucepan; stir until chips are melted and mixture is smooth. Press plastic wrap directly onto surface of each mixture; chill slightly.
-
Step 2Prepare whipped topping mix as directed on package, using 1/2 cup cold milk and the vanilla. Add half the whipped topping to peanut butter mixture and half to chocolate mixture; blend each well. Spoon about 1 tablespoon peanut butter mixture into each paper cup; top with 1 tablespoon chocolate mixture. Repeat layers. Insert a popsicle stick into center; freeze 4 hours or until firm. Peel off paper cups to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes