Okay so I’ve been obsessed with recreating this childhood treat ever since I tasted Pistachio Pudding Joe pops at that vintage ice cream shop last month. Grabbed my grandma’s old popsicle molds and decided to wing it. First time? Total mess. Second try? Almost there. Third batch? Jackpot.
My Ingredient Hunt
Searched three stores for pistachio pudding mix cause regular vanilla ain’t gonna cut it. Found Jell-O brand hiding behind butterscotch boxes. Also grabbed:
- Whole milk (don’t use skim – trust me)
- Heavy cream
- Crushed pistachios
- Those weird wooden sticks always poking through plastic bags
Mixing Disaster Round One
Dumped two pudding packets into a bowl like an idiot. Added cold milk straight from the fridge. Big mistake. Got instant lumps like cottage cheese floating in pond water. Had to throw it out while my dog stared judgingly.
Here’s What Actually Works
Tip 1: Hot Milk First
Microwaved 2 cups milk for 90 seconds until steaming. Slowly whisked in pudding mix till glossy. Looked like electric green paint.
Tip 2: Cream For Creaminess
Stirred in half cup heavy cream right after mixing. Makes it freeze less icy.
Tip 3: Nuts Go Last
Sprinkled crushed pistachios into molds BEFORE pouring pudding goop. They suspend better instead of sinking.
Tip 4: Slow Freeze Saves Texture
Left molds uncovered 20 minutes before sticking in sticks. Put in fridge for an hour THEN freezer. No more crystal garbage!
The Sticking Point
First batch wouldn’t release no matter how long I ran hot water on those damn molds. Realized I forgot to lick the spoon – wiped excess mix from mold tops with damp paper towel. Finally slid out perfect turquoise torpedoes.
Final Taste Victory
Bit into one on my porch sweating in 90° heat. Creamy. Smooth. Pistachio punch exploding without being tooth-achingly sweet. Those toasted nut bits gave crunchy surprises. Dog begged but nah buddy – these are human treasures.
