These easy Coffee Pudding Pops are a great treat for a hot summer day. The creamy homemade popsicles are dipped in a caramel shell and drizzled in chocolate. It's a fun frozen treat that tastes like a caramel frappuccino in popsicle form!
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Does anyone else remember Jell-O pudding pops? They were a classic frozen treat from the 1980's that I absolutely loved. Growing up, we always had them at my grandpa's house, so they are part of my favorite summer memories.
If you didn't grow up with pudding pops, you really missed out on something awesome. These tasty treats were a freezer must-have back in the day but sadly were discontinued in 2011. The good news? They're easy to make at home with just a few ingredients.
I decided to make some homemade pudding pops this summer with a fun twist of coffee and caramel. Dipping the creamy pudding popsicles in a crunchy caramel magic shell made them taste like a caramel frappuccino in frozen pop form. It's the perfect afternoon treat for coffee lovers.
Why You'll Love These Coffee Pops
- So easy to make. Just a few ingredients and a popsicle mold are all you need. Make them the night before, and keep them waiting in the freezer for whenever you need a pick-me-up on a hot day.
- Extra creamy texture. Folding Cool Whip into the pudding mixture makes the pops creamier and honestly better than the classic pudding pops.
- A caramel crunch. The magic shell hardens instantly, giving each one a satisfying crunch on the outside.
- Tastes like a caramel frappuccino. The combination of coffee and caramel makes these pops taste like your favorite coffee shop drink.
Ingredients Needed
Just a few basic ingredients are all you need for these fun coffee popsicles. Scroll down to the recipe card for the exact amounts and full instructions.
- Milk: Whole milk gives you the richest and creamiest result, but 2% works fine too.
- Instant Coffee Granules: This ingredient gives these pops a delicious coffee flavor. Make sure to dissolve them completely before adding the pudding. Decaf works fine if you want the flavor without the caffeine.
- Instant Vanilla Pudding Mix: Make sure to grab the instant mix, and not the cook-and-serve kind. The vanilla works well with the coffee and caramel.
- Cool Whip: Gives these pops a fluffy texture that makes them so creamy. If you are not a Cool Whip person, homemade whipped cream works great too.
- Magic Shell: This fun product hardens instantly into a crunchy coating. I like using caramel for the outside and then adding chocolate drizzles for a pretty finishing touch.
Popsicle Variations
- Make it a mocha pop. Use a chocolate pudding mix with the coffee for a rich and delicious mocha-flavored popsicle.
- Skip the coffee. Leave out the coffee granules for a kid-friendly option. The plain vanilla dipped in caramel is still just as delicious.
- Reverse the coating. Dip the popsicles in chocolate first, then drizzle with caramel for a fun flavor combo.
How To Make Coffee Pudding Pops
Mix everything together, pour into molds, and let the freezer do the rest.
- Make the pudding mixture. Stir the milk and coffee granules together in a large bowl until the coffee is completely dissolved. Whisk in the instant pudding mix and let it set for a few minutes until thickened.
- Add the Cool Whip. Gently fold the whipped topping into the pudding mixture until light and fluffy.
- Fill the molds. Spoon the mixture into a popsicle mold, filling each one almost to the top. Gently tap the mold on the counter to release any air bubbles. Attach the lid, then push the wooden popsicle sticks into the center.
- Freeze. Place the mold in the freezer and freeze overnight for the firmest results. They need to be completely frozen before dipping.
- Dip and decorate. Pour the bottle of caramel magic shell into a tall skinny jar. Dip each pop into the caramel and let the excess drip off. Once hardened, place on a parchment-lined tray and freeze. Drizzle with chocolate magic shell to add a pretty touch.
BruCrew Tips
- Dissolve the coffee completely. For the best flavor, stir until the granules are completely dissolved into the milk.
- Tap the mold on the counter. A few gentle taps after filling help the mixture settle evenly and release any air bubbles for a smooth finish.
- Freeze overnight. The pops need to be completely frozen before dipping.
- Run warm water over the mold. Just a few seconds of warm water on the outside of the mold lets the pops slide out easily. Do not hold it under for very long, or the outside of the popsicles will melt.
- Use a skinny jar for dipping. Pour the entire bottle of caramel magic shell into a skinny deep jar or glass for the easiest and even dip.
- Work quickly when dipping. The magic shell hardens almost instantly, so have a lined tray ready and get each popsicle back in the freezer immediately after dipping.
Storage Recommendations
Place dipped popsicles immediately on a parchment-lined tray to harden before drizzling with the chocolate shell. This keeps the caramel coating crisp and beautiful.
Store finished pops in a sealed freezer bag or airtight container for up to 2 months. Place a piece of paper between the pops so they do not stick together.
FAQs
Small paper Dixie cups work great as a substitute. Fill them about three-quarters of the way full, cover with a piece of plastic wrap or parchment, then poke a popsicle stick through the center. When ready to dip, just peel off the cup.
Yes, decaf coffee gives you the same delicious coffee flavor without the caffeine. It's the perfect afternoon treat when you do not want the buzz.
More Frozen Treats
- Dole Whip Popsicles
- Ice Cream Tacos
- Peanut Butter Banana Popsicles
- Sweet Tea Popsicles
- Strawberry Cheesecake Milkshake
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Recipe
Caramel Coffee Pudding Pops
These easy Coffee Pudding Pops are a great treat for a hot summer day. The creamy homemade popsicles are dipped in a caramel shell and drizzled in chocolate. It's a fun frozen treat that tastes like a caramel frappuccino in popsicle form!
Ingredients
- 2 cups milk
- 4 tablespoons instant coffee
- 1 - 3.4 ounce package instant vanilla pudding
- 1 cup Cool Whip, thawed
- 1 bottle caramel magic shell
- ¼ cup chocolate fudge magic shell
Instructions
- Whisk the milk and coffee granules in a bowl until dissolved. Stir in the pudding mix and let it set slightly.
- Fold in the Cool Whip gently.
- Spoon the mixture into a 12-cavity popsicle mold. Tap the mold gently on the counter to help the mixture settle. Place the top on and push the popsicle sticks into the mixture. Freeze overnight.
- Dip the popsicle mold into warm water to loosen the popsicles. Gently slide them out and place them in the freezer on a wax paper-lined tray.
- Prepare the caramel magic shell according to the back of the bottle. Pour into a skinny glass or jar that the popsicle can still fit inside.
- Dip each popsicle and let the excess drip off. Place back in the freezer to harden up.
- Remove one at a time and drizzle with the chocolate magic shell. Freeze until ready to serve.
Notes
- Dissolve the coffee completely. For the best flavor, stir until the granules are completely dissolved into the milk.
- Tap the mold on the counter. A few gentle taps after filling help the mixture settle evenly and release any air bubbles for a smooth finish.
- Freeze overnight. The pops need to be completely frozen before dipping.
- Run warm water over the mold. Just a few seconds of warm water on the outside of the mold lets the pops slide out easily. Do not hold it under for very long, or the outside of the popsicles will melt.
- Use a skinny jar for dipping. Pour the entire bottle of caramel magic shell into a skinny, deep jar or glass for the easiest, even dip.
- Work quickly when dipping. The magic shell hardens almost instantly, so have a lined tray ready and get each popsicle back in the freezer immediately after dipping.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 49mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
cakespy says
This might sound crazy but my problem with frappuccinos is that I don't like the texture--when you get to the bottom it's too watery. However, I think you have solved that problem by freezing them!! Guaranteed consistent (and delicious) flavor. A+!!
Teresa says
I am a big fan of Cool Whip! Have you tried the Cheesecake CW? It is supposed to be a limited addition, but I hope that it will stick around for a while...YUMMY! Prayers for safe travels...
Jocelyn says
Glad to meet a fellow Cool Whip lover! I just found the cheesecake flavored one...can't wait to dive in with a spoon! Thank you for the travel prayers!