Lemon Blueberry Pudding Pops
Lemon blueberry pudding pops are a creamy, refreshing frozen treat made with bright lemon pudding and sweet, juicy blueberries. These easy homemade pops are the perfect way to beat the heat with a simple dessert the whole family will love.
When the weather starts to warm up, my kids ask for two things: ice cream and popsicles.
And who am I to say no to these summer pleasures?
Of course, I have to say no to multiple trips to the ice cream parlor because my wallet just can’t.
But that doesn’t mean we can’t have sweet, cold treats at home.
And these lemon blueberry pudding pops are one of my favorites.
They take the classic lemon blueberry combination and put it into one cool, creamy, playful dessert.
It’s a slightly grown up take on classic pudding pops with the same creamy, silky texture you know and love.
And if your kids are into tart flavors or blueberry muffins, they will absolutely devour these on a hot a day!
As an added bonus: they’re easy enough to make with the kids so they are a fun a rainy day project.
Ingredients
To make these you’ll need:
- Whipped topping– The kind in the frozen section like Cool Whip. Let it thaw first.
- Blueberries– Fresh blueberries.
- Lemon pudding– A 3.4 ounce package of instant lemon pudding.
- Milk– Whole milk.
How to Make
These lemon blueberry pudding pops are so easy to make.
Just puree the blueberries and half of the whipped topping in a blender.
Set the mixture aside.
Then mix the pudding mix, milk, and the remaining whipped topping together in a mixing bowl until evenly combined and the mixture’s thickened a bit.
Spoon a bit of the pudding mixture into the bottom of 6 paper cups, followed by a bit of the blueberry fluff.
Repeat the layers.
Stick a popsicle into each cup, swirl gently once, then recenter the stick.
Leave the popsicle stick in the cups, sticking straight up from the centers of the cups.
Freeze for 4 hours, or up to overnight.
Gently tear the paper cups away and serve the pudding pops immediately.
Enjoy!
Storing
Store these in the freezer until you are ready to enjoy.
They will last for a month in the freezer especially if you transfer the frozen pops, still in the cups, into a freezer safe ziplocking bag.
Tips and Tricks
- You can use a popsicle mold for this instead of paper cups if you prefer. If you do, you may want to run the frozen popsicle in the mold briefly under hot water before serving to help it release easier.
- Waxed paper cups like Dixie cups are perfect for making popsicles since they release very easily.
- You can switch flavors out to make make endless flavor combinations. For example swap the lemon pudding for cheesecake pudding and you have blueberry cheesecake or swap raspberries for blueberries and you have raspberry lemonade.
Other Popsicle Recipes
Lemon blueberry pudding pops are a fun treat this summer full of bright citrus and sweet berries.
Make them and enjoy!
Looking for other popsicle recipes?
Try these:
- Strawberry Crunch Ice Cream Bars
- S’mores Ice Cream Pops
- Cherry Cheesecake Popsicles
- Strawberry Cobbler Ice Cream Pops
- Banana Pudding Popsicles
If you’ve tried these LEMON BLUEBERRY PUDDING POPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lemon Blueberry Pudding Pops
Equipment
- 5 oz disposable paper cups
- wooden popsicle sticks
Ingredients
- 1 cup thawed whipped topping divided
- 1 cup fresh blueberries
- 1 3.4 oz pkg instant lemon pudding mix
- 1 cup milk
Instructions
- Add the blueberries and half of the cool whip to a blender. Puree, then set aside.1 cup thawed whipped topping, 1 cup fresh blueberries
- Add the pudding mix, milk, and the remaining cool whip to a mixing bowl. Whisk them together until evenly combined and the mixture's thickened some.1 3.4 oz pkg instant lemon pudding mix, 1 cup milk
- Add a bit of the pudding mixture to the bottom of 6 paper cups, followed by a bit of the blueberry fluff. Repeat the layers.
- Stick a popsicle into each cup, swirl gently once, then recenter the stick and leave it sticking straight up from the center of the cup.
- Freeze for 4 hours, or up to overnight.
- Gently tear the paper cups away, dispose of the trash, and serve the pudding pops immediately.
Notes
- You can use a popsicle mold for this instead of paper cups if you prefer. If you do, you may want to run the frozen popsicle in the mold briefly under hot water before serving to help it release easier.
- Waxed paper cups like Dixie cups are perfect for making popsicles since they release very easily.
- You can switch flavors out to make make endless flavor combinations. For example swap the lemon pudding for cheesecake pudding and you have blueberry cheesecake or swap raspberries for blueberries and you have raspberry lemonade.
Nutrition
