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Katie's Cucina

Blood Orange Pudding Pops

This is a sponsored post from Cost Plus World Market.

Blood Orange Pudding Pops from

I remember as a kid making pudding pops. They can be super easy to make and they taste delicious. Today, I’ve teamed up again with Cost Plus World Market and Lorina Prestige Sparkling Soda to create yet another tasty recipe. You might remember, that last week I shared a recipe for Strawberry Pink Lemonade Sherbet.

Blood Orange Pudding Pops from

When I started brainstorming on what I wanted to make with the Lorina Prestige Sparkling Soda I knew I wanted to make pudding pops. With just a few simple ingredients these are popsicles that anyone can create in the comforts of their own home. Once the mixture is made you pour it into the popsicle moulds and place them in the freezer… The best thing to do is to make these in the morning that way they are ready for an after dinner dessert later that day.

Blood Orange Pudding Pops from

I will be the first to admit that I had major issues getting the popsicles out of the mould. The key is to run each of the moulds under warm-to-hot water for 5-10 seconds until they loosen up. This won’t melt your pop. It will simply break it free from the mould. Thankfully, my husband came to my rescue to help me out and get the pops out. He has way more patience than I do. As his repayment for freeing the pops for me I gave him a Blood Orange Pudding Pop to snack on! In less than a minute he had devoured the popsicle.  So if you’re trying to cool off this summer, these Blood Orange Pudding Pops will definitely hit the spot!

Blood Orange Pudding Pops from

Items shown from World Market:

Katie Original Recipe

Blood Orange Pudding Pops

Prep Time: 6 hours, 5 minutes

Total Time: 6 hours, 5 minutes

Yield: 7

Blood Orange Pudding Pops


  • 8 oz Lorina Blood Orange Sparking Lemonade
  • 3.4 oz package vanilla instant pudding
  • 4 oz heavy cream
  • 4 oz whole milk


  1. Blend all of the ingredients together in a blender for 10 seconds until mixed well.
  2. Pour the mixture into a popsicle mould. Insert popsicle sticks and free in the freezer for at least 6 hours.
  3. To remove the frozen popsicles from the mould run each under hot water for 5-10 seconds. Carefully begin to wiggle the pop out. If they don't pop out right away its because you need to run it under water for longer.

Cost Plus World Market teamed up with Lorina for a Summer in Paris Sweepstakes!

Lorina Summer in Paris Sweepstakes with World Market

Enter to win a Trip for two to Paris which includes airfare and accommodations, 2 day museum pass, river cruise, dinner at the Eiffel Tower, $1,000 World Market gift card and case of Lorina French Lemonade! Enter in the Cost Plus World Market’s Summer in Paris Sweepstakes, ends Friday, August 16.

Plus, 3 First Prizes: $500 World Market gift card

Participants can earn bonus entries for liking World Market on FacebookTwitterPinterestInstagram & Tumblr for more chances to win.

Disclaimer: I was compensated to create recipes for Lorina French Lemonade and World Market. I love them both and as always all opinions are my own!


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10 Responses to “Blood Orange Pudding Pops”

  1. Rachel @ Baked by Rachel posted on August 5, 2013 at 7:46 am (#)

    Yet another reminder that I still need to replace my popsicle molds lol My kids would seriously love these!

    • Katie replied on August 5th, 2013 at 2:48 pm

      Awe thanks Rachel!

  2. Samantha posted on August 8, 2013 at 7:13 pm (#)

    I just can’t stop saying pudding pops in bill cosbeys voice now….. hahahah.

    • Katie replied on August 10th, 2013 at 1:11 pm

      lol you crack me up!!! Thanks!

  3. addie | culicurious posted on August 11, 2013 at 12:23 pm (#)

    These look delicious, Katie! 🙂 i love pudding pops!

  4. Nutmeg Nanny posted on August 13, 2013 at 10:56 pm (#)

    Yum! These pops look and sound incredible 🙂

    • Katie replied on August 14th, 2013 at 4:04 pm

      Thanks Brandy!

  5. Theresa posted on May 25, 2014 at 7:19 pm (#)

    These sound fabulous! Would it be okay to substitute almond milk for whole milk? Thanks!

    • Katie replied on May 26th, 2014 at 10:34 am

      Hi Theresa, not sure how that would work–give it a try and see if it works out (and let me know)!


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