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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, stir together pudding mix and 1 1/4 teaspoons espresso powder. Add 2 cups milk; whisk for about 2 minutes or until smooth and thickened.
Evenly spoon the pudding mixture into the cups. Cover and chill while preparing the second layer.
In a medium bowl, whisk together the condensed milk, cocoa powder, the remaining 1/2 teaspoon espresso powder and the vanilla until combined. Whisk in the water until combined. Carefully spoon the cocoa powder mixture evenly over the pudding layer in the cups.
Cover cups with foil. Cut a slit in the foil over each cup and insert a wooden stick into each slit, pushing the stick down into the mixture in the cup.
Freeze for at least 12 hours or until firm.
To serve, remove foil and tear away the paper cups (or remove pops from the plastic cups).