Recipe by The View From the Great Island

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These chunky peanut butter cup pudding popsicles are the perfect creamy pudding popsicle, loaded with peanut butter flavor and a decadent layer of Reese's Peanut Butter Cups!

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Ingredients

• 1 oz 4.6 box of vanilla 'cook and serve' pudding mix
• 3 cups whole milk
• 1 cup chunky peanut butter
• 12 mini peanut butter cups (I used Reese's Dark Miniatures)

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Method

1. Heat the milk and the pudding mix in a saucepan over medium heat according to the package directions. Just before the mixture comes to a boil, stir in the peanut butter. Stir to completely incorporate the peanut butter, and when everything just comes to a boil and is thickened, take it off the heat and let cool slightly.
2. Chop the peanut butter cups into small pieces.
3. Spoon the pudding into a pastry bag and squeeze a layer of pudding into each popsicle mold. Fill each one about 1/3 - 1/2 the way up.
4. Divide the chocolate evenly between all the molds. Then fill to the top with pudding. Firmly rap the mold on a hard surface to make sure the pudding fills the mold and to avoid large air pockets.
5. Insert a stick into each popsicle, no need for a top since the pudding is thick enough to hold the stick upright.
6. Freeze until firm, about 5-6 hours, or overnight.
7. To unmold the popsicles, fill the sink with hot water and immerse the mold right up to, but not over, the top lip for about 15-20 seconds. If the pops don't slide out easily, immerse again for a few seconds.
8. Store the popsicles in plastic baggies in the freezer.

View the recipe instructions at The View From the Great Island