Almond Fudge Pops Recipe
Almond Fudge Pops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These rich-tasting frozen treats are oh-so-creamy, kids and grown-ups love 'em! It's hard to eat just one. They're simple to prepare and great to have on hand. Sometimes I'll substitute pecans for the almonds in the recipe. -Debbie Pion, Lakeland, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 envelope whipped topping mix
  • 1/2 cup cold milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup hot fudge ice cream topping
  • 2 tablespoons water
  • 1 cup finely chopped almonds, toasted, divided
  • 6 disposable plastic cups (3 ounces)
  • 6 Popsicle sticks

Directions

In a mixing bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large bowl, combine the fudge topping and water; fold in the topping mixture and 1/2 cup almonds.
Pour into plastic cups. Cover with heavy-duty foil; insert sticks through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups. Roll the frozen pops in remaining almonds. Yield: 6 servings.
Originally published as Almond Fudge Pops in Taste of Home June/July 2003, p41

Nutritional Facts

1 each: 305 calories, 15g fat (3g saturated fat), 3mg cholesterol, 60mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 7g protein.

  • 1 envelope whipped topping mix
  • 1/2 cup cold milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup hot fudge ice cream topping
  • 2 tablespoons water
  • 1 cup finely chopped almonds, toasted, divided
  • 6 disposable plastic cups (3 ounces)
  • 6 Popsicle sticks
  1. In a mixing bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large bowl, combine the fudge topping and water; fold in the topping mixture and 1/2 cup almonds.
  2. Pour into plastic cups. Cover with heavy-duty foil; insert sticks through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups. Roll the frozen pops in remaining almonds. Yield: 6 servings.
Originally published as Almond Fudge Pops in Taste of Home June/July 2003, p41

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