Ingredients
Scale
Instructions
- Begin by putting the chocolate pudding mix in 1 of the bowls, then pour half cup of the Bailey’s and one and half cups of the milk. Mix the ingredients together using a whisk or spatula.
- Next pour the white chocolate pudding in the another bowl with the remaining Bailey’s and milk. Mix these ingredients together.
- Allow the pudding to semi set/ thicken a little bit.
- Next place alternating spoonfuls of each pudding flavor inside a large Ziploc bag, cut a large hole into the bag, secure the ends and pipe the pudding into the each slot of the popsicle molds. You can also scoop it directly in the mold.
- Place the lid over the mold and put the popsicle sticks a little over half way into each slot.
- Put the mold in the freezer for 4 hours or overnight.
- When the pudding pops are completely frozen, carefully lift the lid on the mold and remove each popsicle. If the popsicles are too difficult to release place the mold in a bowl of warm water for about 2-3 minutes. Slowly push them up to be released.
- Serve and Enjoy.
Notes
- These popsicles can be stored flatly in an airtight container in the freezer for a week. If you have to stack them, lay a sheet of parchment paper in-between each layer of bars.
- To make the virgin/ family friendly version of these pudding pops use about a tablespoon of Irish cream syrup in each flavor of pudding instead of the Baileys.
- Prep Time: 28 minutes
- Freeze Time: 4 hours
- Category: Sweet Treats