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Raspberry Nutella™ Fudgesicles

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 12
  • Pinterest
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Chocolate, Nutella™ and fresh raspberries ... definitely one-ups any fudgesicle I've ever had. MORE + LESS -

Michelle Palm
October 31, 2014

Ingredients

1/2
cup Nutella™ hazelnut spread
1/2
cup whipped topping (I used a fat-free topping, but use whatever you like or have on hand)
1
(1.4 oz) box instant chocolate pudding mix (Sugar Free-Fat Free pudding mix may also be used)
2
cups milk (whole, 2%, skim, whatever kind you like)
1
cup chopped fresh raspberries

Steps

Hide Images
  • 1
    Mix the Nutella™ hazelnut spread and whipped topping.
  • 2
    Mix the pudding mix and milk. Stir until it thickens, about 2 minutes. Add the Nutella™ mixture and combine.
  • 3
    Place silicone mold on a steady surface (like a small cutting board - make sure it fits in your freezer).
  • 4
    Distribute the raspberries evenly 12 of the silicone mold cavities. Top with the pudding mixture. I typically make a bit of a mess when filling with the pudding. Just try to wipe the mold a bit, so you don’t have craggy-looking fudgesicles.
  • 5
    Add a stick to each, and then “pop” into the freezer for a few hours, until frozen solid.
  • 6
    Remove from mold and enjoy!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
A fudgesicle is one of my favorite summer indulgences.

This Raspberry Nutella Fudgesicles recipe is great because it fancies up the concept with rich Nutella and delicious fresh raspberries, but it retains the smooth, creamy chocolaty goodness that the kids (and the kid in all of us) love. And as fab and fun as these fudgesicles are as a refreshing little party dessert, I am equally thrilled to have a bunch in the freezer for spontaneous consumption.

Before stumbling on this recipe, I had never really thought about how easy fudgesicles are to make at home - no fancy equipment required, either. If you actually own fancy pop molds, that’s great, but I just used a flexible silicon baking mold (it’s a canelle shape, similar to this), but even a flexible ice cube tray would work. In fact, I prefer this smaller just-a-little-bite size, versus a big pop. A wooden craft spoon makes a perfect handle for a mini pop – but you could also snip popsicle sticks in half.

To make the pops, mix 1/2 cup each of Nutella hazelnut spread and whipped topping.

Mix a 1.4 oz box of instant chocolate pudding mix with 2 cups of milk. Stir until it thickens, about 2 minutes. Add the Nutella mixture and stir to combine.

Place your mold on a steady surface (taking care to choose something that fits in the freezer!). Chop the raspberries, and add a few to 12 of the mold cavities.

Top with the pudding mixture. I typically make a bit of a mess when filling with the pudding. Just try to wipe the mold a bit, so you don’t have craggy-looking fudgesicles. Add a stick to each, and then “pop” into the freezer for a few hours. Sorry, pun intended. Couldn’t resist.

There is quite a bit of leeway in this recipe. I’ve made this recipe full tilt, with whipped cream and 2% milk, and they are fantastic. But currently, I’m on a bit of a health kick, so I used sugar-free, fat free-pudding mix, non-fat whipped topping, and non-fat milk – and I’m not sure I could tell the difference blindfolded. There’s still a bit of indulgence in the recipe via the Nutella, mind you.

Hope you enjoy these swanky little fudgesicles!

XO, Michelle
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