On the count of three, everyone do their best Bill Cosby impression: One… Two… Three! Ever since those commercials aired in the ’80s, pudding pops have been synonymous with Bill Cosby’s hilariously weird slurring – but let me tell you, they’ve come a long way since 1986.
I recently read an article in Fine Cooking about summertime “adult popsicles”. There was a refreshing peach Bellini popsicle, made with blended peaches and sweet, bubbly Prosecco, a chocolate bourbon pop, made with bittersweet chocolate, cocoa and Kentucky bourbon, and a lemon vodka cream pop, made with sweetened lemon juice, cream and vodka. I took this idea and ran with it, trying to come up with something delicious, refreshing, and possibly buzz-inducing.
I’ve always preferred decadent creamsicles to plain popsicles, so I decided to use pudding as my base, and incorporate some ripe, seasonal fruit into the mix. I started with a package of plain ol’ Jello vanilla pudding and some blueberries I had in the fridge. I messed around with the liquid measurements, assuming that the blueberries would add extra liquid to the mixture. The alcohol would also affect the consistency: I still had some of that delicious Cream of Limoncello in the freezer, and thought it would be the perfect complement to the vanilla and blueberry flavors. Adding too much would prevent the pops from freezing, though, so two tablespoons was all I was willing to give it.
I mixed the pudding, milk, cream, Limoncello and blueberries in a food processor to finely chop the blueberries and ensure that the treats had an even, velvety texture. Once everything was sufficiently whirred, I added whole blueberries to the pudding and carefully poured it into popsicle molds. Fret not: if you don’t have any molds around, you can just as easily use a Dixie cup, aluminum foil and a popsicle stick: simply pour the mixture into the cup, place the foil over the cup and poke the stick through, all the way to the bottom of the cup – the foil ensures that the stick remains upright while freezing.
After a night in the freezer, these yummy treats were ready to serve. The creaminess of these pops is over the top, and the blueberries and Limoncello add a flavor that you just can’t find in the frozen treat aisle. Feel free to play with the flavor combinations – use peaches and brandy, raspberries and Chambord – even lime and tequila! The possibilities are endless. Enjoy!
Blueberry & Limoncello Pudding Pops
1 package of vanilla Jello Pudding
2 c. whole milk
1/2 c. heavy cream
1 c. blueberries, divided
2 Tbs. Limoncello
In the bowl of a food processor, combine the Jello, milk, cream, Limoncello and half of the blueberries on low speed for two minutes. Pour the pudding mixture into a pouring bowl, and fold in the remaining blueberries. Carefully pour or spoon the pudding mixture into popsicle molds or Dixie cups. Allow to freeze at least overnight.
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Laura Hobbs is a guest contributor for the Fayetteville Flyer. Born and raised in Fayetteville, Laura is a self-proclaimed foodie and avid cook. For more of Laura’s contributions, visit her author page.