Cookies and Cream Frozen Pudding Pops / #15 Minute Friday

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It has been really hot here in North Carolina this summer! Luckily, we have made plenty of these Cookies and Cream Frozen Pudding Pops as a way to keep cool! These are definitely the most frozen #15MinuteFriday recipe I have made. (I don't count the freezer time!) They are so yummy and easy, and I see a few other frozen recipes coming our way as the summer heat doesn't seem to want to end! Have fun with these!

Cookies and Cream Frozen Pudding Pops

(makes 5 pops)
(printable recipe at end of page)

4.2 ounce Cookies and Cream Pudding Mix 
2 cups Cold Milk
4-5 Oreos
Popsicle Mold 

Mix the pudding mix according to the package directions.

Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.

Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs. 

Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine. Enjoy!

Thank you for stopping by today! I hope you enjoyed this #15MinuteFriday recipe! 

Author: The Freshman Cook

Cookies and Cream Frozen Pudding Pops

INGREDIENTS:

• 4.2 ounce Cookies and Cream Pudding Mix
• 2 cups Cold Milk
• 4-5 Oreos
• Popsicle Mold

INSTRUCTIONS:

1. Mix the pudding mix according to the package directions.
2. Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
3. Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs.
4. Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine.

http://www.thefreshmancook.com/2017/07/cookies-and-cream-frozen-pudding-pops.html

Created using The Recipes Generator

 

25 Ice Cream Treats for Surviving the Summer!

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Are you having a difficult time with the heat this summer? I hope you have a place to hang out and stay cool; at least until the end of the week! Perhaps we will get a break by then, fingers crossed! Until then, try some of these 25 Ice Cream Treats for Surviving the Summer! Stay cool!

Grilled Fruit Sundae!

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If you are grilling this weekend, add this quick and simple dessert to your menu. I grilled strawberries and banana, but you could use any fruit you like, such as peaches, plums, oranges, pineapple, or even watermelon. The heat from the grill really brings out the sugar in the fruit. So good!

Grilled Fruit Sundae 

(adapted from Ellie Krieger)

Cooking Spray

1 Banana

2 Strawberries

2 cups Vanilla Ice Cream

Strawberry Sauce

Spray your grill with cooking spray.

Cut the tops off of your strawberries, and slice in half lengthwise.

Slice banana in half lengthwise.

Place on grill. 

Turn when they begin to get brown. It only takes

a few minutes.

A week or so ago, I made this 

Strawberry Coulis. Now I will use it for this dessert.

Scoop the ice cream into your dish, and top with

strawberry sauce.

Place strawberry and banana pieces in your sundae.

Super simple~Super delicious!

Thanks for joining me today!

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Church Supper 

Pumpkin and Cranberry Bread Pudding

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I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!

Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.

Put your 4 eggs in a bowl, and ....

whisk until they are frothy and smooth.

Add the brown sugar and....

 whisk together until the sugar dissolves.

Whisk in the milk, cream, and pumpkin.

Whisk in the cinnamon, ginger, and allspice.
Blend all together.

Start cutting your bread and...

Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.

Pour the cubed bread into your pan.

Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.

Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.

Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.

Serve plain, or with whipped cream or how about...

topped with ice cream!
It's delicious any way you serve it.



Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!

Deep Fried Ice Cream

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Our dessert this week is something that a lot of people don't even know you can make~Fried Ice Cream! But, believe it or not, it's easy and delicious! You will want to make this!

Deep Fried Ice Cream

Tempura Mix

Vanilla Ice Cream

     White Bread(1 per person)

Vegetable Oil

Take a scoop of ice cream and put it in the middle 

of a piece of bread.

Fold the bread around the scoop of cream.

Pinch the edges of the piece of bread together.

Work quickly. You may have to stretch the bread slightly.

Wrap each roll in plastic wrap and put in the freezer 

for at least 1/2 hour. They can be kept in the 

freezer for up to 2 days.

If you want to use a larger scoop of ice cream,

use two pieces of bread to cover the cream. 

Just pinch the edges together where needed.

Make the tempura mix according to directions on the box.

It just requires ice water.

Turn the fryer to 375 degrees. I used a deep fryer,

but you can use a pan with oil in it. You do not have to worry about 

enough oil to cover the ice cream balls because you

can turn them as they are cooking.

Dip the bread covered ice cream ball in the tempura. 

Completely cover it.

Drop in oil carefully.

We used a wire scoop to control the ice cream ball in the oil.

A couple forks will work great too.

Continue to make sure the ice cream is turned to 

get an even brown color.

You can use a spoon to turn the ice cream also.

When the ice cream becomes a pretty light brown

color, take it out of the oil. Let it drain for a moment

on paper towels. But quickly!

Move it to your serving plate quickly.

Sprinkle the ice cream with confectioners sugar.

 

Drizzle the top with caramel. You could also use

chocolate or raspberry sauce, or whatever you like.

Here is an inside view.

Enjoy!

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