Saturday, August 20, 2011

Amazing Magical Jell-O Desserts: Puddin' Pops

Favorite Recipes from Caldwell, IdahoThere are only a very few cookbooks on my shelves that are from my childhood, and even fewer that are actually the original copy I grew up with, and then there's one, one special one that is an original copy of a cookbook I grew up with that was chock full of recipes I could make, all by myself, right from the start. That book is the winner of the Facebook poll: Amazing Magical Jell-o Desserts: 72 Gelatin & Pudding Recipes Your Kids Will Enjoy (General Food Corporation, 1977).

If you all were hoping for scary molded salads, you're out of luck. This book is all about things that won't freak out the kids. No cabbage. No fish. Nothing called "aspic." Instead, there's lots of single-serving snacks and desserts (and a few pies for the whole family), all rated by difficulty.
Some of the Jell-o brand gelatin and pudding recipes are very easy to make and preschoolers can do them under supervision. These are marked with a ♥ so that you will be able to spot them right away. Other recipes are a little more challenging and will appeal to the interests of older children. These are marked with a ♦. And when you see a ★, you'll know that these recipes are for children with more cooking skills. But none of the recipes is hard; none makes use of any bowl or mold or cutter that you don't have right now in your kitchen. And, best of all, each recipe is fun and delicious.
I'll say.

Our first recipe for the week is one that I always wanted to make and never quite did right. I have an impulse control problem when it comes to a bowl of perfectly-edible-all-by-itself pudding, it seems; it never lasted long enough to get in cups and get frozen.
Illustration by Seymour Chwast, photography by Arnold Rosenberg
♥ Puddin' Pops

1 package (4-serving size) Jell-O brand instant pudding and pie filling, any flavor
2 cups cold milk or half and half

2-cup liquid measure
small mixing bowl
hand beater or electric mixer
rubber scraper
six 5-ounce paper cups
6 wooden sticks or plastic spoons, foil or wax paper

  1. Prepare pudding mix with milk as directed on package for pudding. Pour into six 5-ounce paper cups.
  2. Insert wooden stick or plastic spoon into each for a handle. Press a square of aluminum foil or wax paper down onto pudding to cover, piercing center of foil square with handle.
  3. Freeze until firm, at least 5 hours.
  4. Press firmly on bottom of cup to release pop. Serve plain or dip in melted chocolate and sprinkles, if desired. Makes 6 pops.
    To melt chocolate: Combine 1/2 cup Baker's chocolate flavor baking chips and 2 tablespoons water in a saucepan and cook and stir until chocolate is melted and mixture is smooth.
Oh, yes. Homemade pudding (excuse me...puddin') pops! A delight on any day, but especially in the hot summer time.

About the only thing I'd change about this is the instructions on how to make the chocolate coating. You in no way need to have your preschooler thinking about a sauce pan. Melt your chocolate in the microwave -- it's easier, it won't seize up on you, and it's much easier all around. You also don't need to use "chocolate flavor" anything. Use some real chocolate.

You deserve it.

1 comment:

  1. I had this book from when it was created until 2004 when my friend convinced me to chuck it in a frenzy of cleaning. I just bought it again today because I cannot stand living without it in my possession.
    I don't think I ever made a single recipe from it because I was scarred by jello as a kid (I was in the hospital for 9 days and had jello for every meal), but now that I like it again, I am going to make some of the recipes (and maybe post the results on my blarg).
    And I really like your posts and commentary on all the recipes you posted. I am glad other people loved this book like I did!