Confetti Pudding Rainbow Popsicles
Confetti pudding pops — creamy vanilla rainbow popsicles studded with raspberries and sprinkles, made in 5 minutes with pudding mix so they never melt off the stick.
Confetti Pudding Rainbow Popsicles
Confetti pudding pops — creamy vanilla rainbow popsicles studded with raspberries and sprinkles, made in 5 minutes with pudding mix so they never melt off the stick.
These confetti pudding pops are creamy vanilla rainbow popsicles — bright, pink, and made for a summer afternoon. Whisk cold milk into Fancy Monkey Vanilla Pudding Mix and the tapioca starch gives the pops real body so they don't melt off the stick, while crushed dried raspberries tint the base a natural pink and rainbow sprinkles make them irresistible. Five minutes of work, no cooking; use oat milk and agave to keep them vegan.
SERVINGS
4 popsACTIVE TIME
4 hours in freezerFULL TIME
5 minINGREDIENTS
• 1¾ cups whole milk or oat milk, cold
• 1 pkg Fancy Monkey Vanilla Pudding Mix (full package)
• 1 Tbsp honey or agave (optional)
• 2 Tbsp dried raspberries, lightly crushed
• ¼ cup confetti sprinkles (plus extra for the tops)
INSTRUCTIONS
01. Whisk
Whisk the cold milk into the pudding mix for 2 full minutes, until smooth and thickened. Stir in the
sweetener if using.
02. Fold in raspberries + confetti
Stir in the crushed dried raspberries — they'll streak the base a pretty natural pink — along with
about half the confetti sprinkles, so there's color in every bite. (A great job for little hands: let them
dump and stir.)
03. Fill the molds
Divide evenly into popsicle molds and insert the sticks. Tap the molds on the counter to settle out
any air pockets.
04. Freeze
Freeze 4+ hours, until totally solid. No shortcuts here — soft pops fall off the stick.
05. Unmold
Run warm water over the outside of the molds for a few seconds to release, then gently pull the
pops free.
06. Dip in confetti
Spread the remaining confetti sprinkles on a small plate. While the pops are still firm and frosty,
press the top of each one into the sprinkles, rolling gently to coat —
TIPS
The firm 1¾-cup ratio gives these real body, so they hold their shape on the stick. Whole milk is the
richest; oat milk plus agave keeps them fully vegan. Crush the dried raspberries lightly — you want
little flecks throughout, not powder — and don't overdo them; 2 tablespoons is plenty to tint the
whole batch pink. For the confetti tops, dip while the pops are still frosty so the sprinkles grip the
surface, then pop them back in the freezer to firm up. Store extras in the freezer in a zip bag with the
sticks poking out, and pull one whenever the craving hits.
FAQ
Whisk cold milk into vanilla pudding mix for 2 minutes until thick, fold in crushed dried raspberries and sprinkles, fill the molds, and freeze at least 4 hours.
At least 4 hours, until completely solid — pulling them early means soft pops that slide off the stick.
Run warm water over the outside of the mold for a few seconds, then gently pull the pops free.
Yes — use oat milk and a tablespoon of agave; they freeze beautifully and stay creamy.
Store them in a zip bag with the sticks poking out; they’re best within about 2 weeks for the creamiest texture.
