Ready in a jiffy, with a surprise in the middle.

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Hey, remember pudding pops? This homemade version has a totally tubular surprise in the middle: a cannabutter core!

This recipe starts out with instant pudding, which is combined with whipped cream for a perfectly creamy texture and flavor. Then, while filling the popsicle molds, you sneak in a spoonful of cannabutter in the center of each pop. When they’re frozen and it’s time to enjoy, it’s like each portion has a psychedelic buried treasure hidden inside!

Ingredients

 

  • 1 package (3.9 ounces) instant pudding (I used pistachio, because it’s clearly the best flavor, but you can use whatever flavor you prefer)
  • 2 cups cold milk
  • 1 cup whipped cream
  • 6 teaspoons cannabutter* (regular cannabutter or vegan cannabutter is fine, too)
  • 6 small paper or plastic cups (6 to 8 ounces, and not too wide, works best)
  • 6 popsicle sticks or wooden coffee stirrers

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Method

  • In a large bowl, whisk the pudding mix and milk together until it begins to thicken.
  • Add the whipped cream, and whisk (or stir) until incorporated and smooth in color.
  • Spoon a small amount of the pudding into each cup. Spoon 1 teaspoon of cannabutter on top of the pudding.
  • Divide the remainder of the pudding evenly among the cups (they won’t be all the way full). Press a popsicle stick or wooden coffee stirrer into the center of each one.
  • Freeze for at least 4 hours (overnight is even better, texture-wise). To remove from the cups, I like to run a sharp knife around the perimeter of each cup; sometimes they’ll come right out, other times you might need to use kitchen shears to cut the cups away. Store leftovers in the freezer for up to 1 month.

*Cannabutter

Decarboxylate 3.5 grams of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.

A note on dosage

I “dosed” this recipe with 1 teaspoon of cannabutter per serving. The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter.