Recipe: Peanut Butter & Graham Cracker Pudding Pops

Recipe: Peanut Butter & Graham Cracker Pudding Pops

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Molly Yeh
May 30, 2015
(Image credit: Molly Yeh)

You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.

(Image credit: Molly Yeh)

These peanut butter pudding pops are delightfully rich, and they get a good dose of textural excitement by way of crushed graham crackers — both in the mixture and on the outside. I’ve convinced myself that they’re vaguely healthy because peanuts and milk and graham flour, but I’m probably wrong.

Thankfully the fact that they’re in popsicle form prevents you from scarfing down an entire batch of fresh, tasty pudding all on your own. Not that I’ve ever done that before … no, not me!

(Image credit: Molly Yeh)
(Image credit: Molly Yeh)

Peanut Butter and Graham Cracker Pudding Pops

Makes 6 (3-ounce) popsicles

1 tablespoon cornstarch
1 1/2 cups + 2 tablespoons whole milk
3/4 cup granulated sugar
1/2 cup creamy unsweetened peanut butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
12 graham cracker squares, crushed

In a small bowl, whisk together the cornstarch and 2 tablespoons of milk to make a slurry. Set it aside.

In a medium saucepan, whisk together the remaining milk, sugar, peanut butter, salt, and vanilla, and heat over medium heat, whisking often. When it begins to steam, whisk in the cornstarch slurry and continue whisking for a few minutes until the mixture thickens slightly and coats the back of a spoon.

Remove it from heat and let cool for 10 to 15 minutes, whisking occasionally.

Stir in about half of the crushed graham crackers and spoon into 6 (3-ounce) paper cups (see Recipe Note). Place popsicle sticks into the centers and freeze until firm, about 5 hours.

Place the remaining crushed graham crackers in a bowl. Working one at a time, rip the paper cups away from popsicles, roll them in the graham crackers, and place them back in the freezer on a plate until you’re ready to serve.

Recipe Notes

  • These suckers are really difficult to pull out of a popsicle mold and they melt quite quickly, so it's best to use small paper cups that you can rip away as soon as you take them out of the freezer.
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