Bluebeary Swirl Pudding Pops

INGREDIENTS (Makes 8)

2 cups whole milk

1/2 cup heavy cream

1 box vanilla instant pudding mix (3.4 oz)

1 tbsp granulated sugar

1 tsp vanilla extract

1/3 cup blueberry preserves

1 cup fresh blueberries (optional)

SUPPLIES

large bowl

whisk or electric mixer

ice pop molds and sticks

INSTRUCTIONS

1. In a large bowl, whisk together whole milk, heavy cream, pudding mix, granulated sugar, and vanilla extract. Mix with an electric mixer for about 2 minutes until it begins to thicken. Let sit for 5 minutes — it should be pourable but not fully set.
2. Place pop molds on a baking sheet. Pour a layer of vanilla pudding into each pop mold, filling about halfway. Add a generous spoonful of blueberry preserves on top. Fill with remaining pudding to just below the rim, then add one more small spoonful of blueberry preserves on top. Use a thin skewer or toothpick to drag through each mold once or twice to create a swirl. (Optional: add a few fresh blueberries into each mold.)
3. Tap molds gently on the counter to release any air bubbles. Insert sticks. Freeze until completely solid, at least 4-5 hours or overnight.
4. Before enjoying, let the ice pops sit at room temperature for a few minutes until they are easy to release from the mold. Serve immediately or wrap individually in parchment paper and store in a freezer bag for up to 2 weeks.