These pudding pops are a great easy to make, creamy, frozen treat. They have a fun patriotic twist with some strawberries, and blueberries throughout the popsicles, making them perfect for 4th of July, or all summer long.
These red, white, and blue pudding popsicles are so easy to make, and are a hit with adults and kids of all ages.
They are a perfect patriotic treat with their colors of red white and blue bursting throughout the popsicles, making them beautiful to look at, and to eat. The bursts of the fresh fruit, with vibrant red strawberries, and tangy blueberries are so delicious to enjoy as you bite into the popsicles.
They’re a perfect dessert to make for your next patriotic celebration because you’ll love digging into these cool treats after a tasty backyard barbecue. They’re a great frozen dessert for any hot summer day.
This is a quick overview of the ingredients you’ll need for this Red, White, and Blue Pudding Pops Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- cheesecake instant pudding mix – you can also substitute this for a a white chocolate pudding mix (vanilla instant pudding has more of a yellow color, but can also be used)
- milk – whole milk will give you the best creamy popsicles. A lower fat milk will give you an icier popsicle, but can be substituted
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- Medium Sized Mixing Bowl
- Star Shaped Cookie Cutters – I used these cookie cutters, which have 3 star shaped sizes. I used the smallest size for these pops. I also used them for our red, white, and blue fruit salad.
- Popsicle Mold
- Popsicle Sticks
How to make Red, White, and Blue Pudding Pops?
- Make the strawberry stars. Cut the stems off your strawberries, and slice them from the top down to be about 1 centimeter, or 1/4 inch thick. Use a 1 inch cookie cutter to cut out strawberry stars from each slice. Repeat with all the strawberries. (Use the leftover strawberry pieces for smoothies, strawberry jam, etc.)
- Make the pudding. Pour the pudding and milk into a small bowl and whisk them for a few minutes according to the box directions, until the pudding starts to get a bit thicker.
- Assemble the pudding popsicles. Add a few pieces of the fruit to the popsicle molds, sticking the strawberry stars to the edges of the mold to keep them visible. Fill the pop molds half way with the pudding mixture. Then add more berries, and then more pudding mix. Cover the molds, and place a popsicle stick into the middle of the pops, don’t push them all the way in you want to make sure you have space to hold the popsicles.
- Freeze the popsicles. Place the popsicles into the freezer to freeze for a few hours until solid, or overnight.
Tips and Tricks:
- To help get the popsicles out of their molds, run warm water over the outsides of the mold (especially at the bottom).
- I added 5-6 strawberries, and 5-6 blueberries to each pudding pop. But you can use as many as you’d like.
- This recipe makes about 6 jello pudding pops, but you can easily double or triple the recipe to make more pops for a bigger group.
- If you’re making these pops not in berry season, or you don’t want to use berries you can get fun red, white, and blue colors in your popsicles by separating the pudding into 3 separate bowls and adding (and stirring in) a few drops of red, and blue, food coloring to two of the bowls. Alternate adding in the different colors, or add one color of pudding at a time, filling 1/3 of the mold with each color.
- Make yogurt pops instead of jell-o pudding pops by mixing 2 cups of your favorite vanilla yogurt, with 1/2 cup of heavy cream, and 1/4 cup honey in a small bowl.
How to store?
The frozen pudding pops can be left in their popsicle molds and stored in the freezer for up to 1 month.
You can also transfer them to an airtight container, with layers of parchment paper, or plastic wrap between each one.
You’ll love these fun patriotic popsicles this summer. They are perfect for the Fourth of July, Memorial Day, or all summer long.
More Popsicle Recipes:
- Chocolate Vanilla Swirl Pudding Pops // No. 2 Pencil
- Banana Pudding Pops // Crayons and Cravings
- Fruit Popsicles // Sugar Hero
- Rainbow Popsicles // The First Year
- Dole Whip Popsicles // The Novice Chef
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Red White and Blue Pudding Pops
- 3.4 oz cheesecake instant pudding (1 small box)
- 1.75 cups whole milk
- 12 strawberries
- 1/2 cup blueberries
- Cut the stems of the strawberries and slice the strawberries from the top down to be about 1/4inch to 1 cm thick.
- Use a 1inch star cookie cutter to cut stars out of each slice of the strawberries. Set them aside.
- Add the pudding mix and the milk to a medium sized bowl and whisk them together for a couple minutes until the pudding starts to thicken.
- Add a few strawberry stars and blueberries to each popsicle mold. Pressing the stars into the sides of the molds.
- Scoop the pudding mix into the molds, filling them about half way through.
- Repeat with more berries, and more pudding filling them each to the top.
- Cover the popsicle molds and place a popsicle stick into the center of each of the popsicles. Don't press the popsicle sticks all the way down as you want them to be good to hold still.
- Freeze the popsicles for 4-6 hours, or until the popsicles are completely frozen through.
These red, white, and blue pudding pops were first posted on July 2, 2013. The photos and text were updated for clarity on June 16, 2023.