One way I know that I am getting old is that I no longer like candy corn.
Like, it was only a couple years ago that I had one of my friends over to make those homemade butterfingers out of candy corn because our husbands said they didn’t like candy corn and we were all “WUT?! YOU DON’T LIKE CANDY CORN?!”
So obviously, we needed to trick them into eating (and enjoying) candy corn.
But now, bleh.
I even bought all those fun ones that came out this year. Pumpkin Spice, Caramel something-or-another, S’mores.
Nope. Hated all of them.
But I do love regular foods dressing up to look like candy corn. I made these cookies a few years ago and I absolutely had to make these Candy Corn Pudding Pops this year because I’m currently eating Fudgesicles like it’s my job and I figured these were kind of close to that.
Super simple – you use box pudding mixes and then you just layer them in popsicle molds and freeze overnight. These don’t taste like candy corn (if you can find candy corn pudding, go for it) but I used a cheesecake pudding for the white layer (white chocolate would also work) and then french vanilla with food coloring for the other two layers.
They turned out super cute and my kids were obsessed.
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adapted from Eighteen 25
- In a mixing bowl, whisk together cheesecake pudding mix and 2 cups milk until smooth. Transfer to a large zip top bag; set aside.
- In another mixing bowl, whisk together one package of french vanilla pudding mix and 2 cups of milk until smooth. Whisk in a couple drops of yellow food coloring to achieve desired color. Transfer to a large zip top bag; set aside.
- In another mixing bowl, whisk together the last package of french vanilla pudding mix and 2 cups of milk until smooth. Start with 2 drops of yellow food coloring and 2 drops of red coloring and mix until you reach the desired orange color. Transfer to a large zip top bag.
- Snip corner of zip top bags and squeeze pudding into popsicle molds. Start with white layer and finish with yellow.
- Freeze overnight.