Directions:
- Prepare the pudding with the milk.
- Place a tablespoon of pudding into freezer-pop molds. Place a tablespoon of pie filling on top of the pudding. Continue until the molds are full. Using a knife, swirl the pudding and pie filling. Don't mix, just swirl. Place the sticks into the molds.
- Place in the freezer until frozen. If you have leftover pudding and pie filling, transfer the pie filling into a non-metal container, cover and refrigerate. Cover the pudding on the surface with plastic wrap to prevent a skin forming on the top.
- Repeat the process to make more or use in another recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.35 Kcal (374 kJ) | ||
| Calories from fat | 10.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 381.73mg | 16% | |
| Potassium | 195.71mg | 4% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 65.37 Kcal (274 kJ) | ||
| Calories from fat | 7.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 2% | |
|---|---|---|---|
| Cholesterol | 1.79mg | 1% | |
| Sodium | 279.3mg | 16% | |
| Potassium | 143.19mg | 4% | |
| Total Carbs | 11.17g | 5% | |
| Sugars | 4.48g | 25% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 2.84g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 110.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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