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Submitted by: Pat Habiger from Spearville, KS
Originally shared on the web 03/02/2011

3.4-oz. pkg. cook & serve
chocolate pudding mix
2-1/2 c. chocolate milk
1/2 c. mini semi-sweet
chocolate chips
3/4 c. mini marshmallows
Optional: 1/2 c. chopped
walnuts
9 3-oz. paper cups
9 wooden treat sticks

Combine pudding mix and milk in a medium saucepan; cook and stir over medium heat until bubbly. Pour into a large bowl; let cool slightly. Cover surface with plastic wrap and refrigerate for one hour. Stir in chocolate chips, marshmallows and nuts, if using. Spoon about 1/3 cup of mixture into each paper cup; cover each cup with a piece of aluminum foil. Make a small slit in center of foil with a knife tip; insert a wooden stick. Freeze for 4 hours, or until firm. To serve, let pops stand at room temperature for 10 minutes; remove foil and tear the paper cup from each pop. Makes 9 pops.


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Enjoy this recipe from Church Suppers originally published 11/2007.

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