Whisk together milk and pudding mix in medium-size bowl for 2 minutes. Fold in cookie chunks. Pour into ice pop mold and cover. Gently insert ice pop sticks into mold keeping as upright as possible. Freeze 6 hours or overnight.
To unmold: Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer-safe resealable plastic bag and store in freezer until serving.
Nutritional Information: One pop equals 97 calories, 3g fat (1g saturated fat), 16g carbohydrate.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 53 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 73mg||3 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 13.6g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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