Ingredients

• 1 cup frozen or fresh Bing cherries, pitted and roughly chopped
• 2 cups cold milk
• 1/2 cup heavy cream
• One 3.9-ounce box instant chocolate pudding mix

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Instructions

1. Special equipment: ten 3-ounce ice-pop molds and 10 ice-pop sticks
2. Evenly divided the chopped cherries among the ice-pop molds.
3. Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
4. Insert the sticks. Freeze for at least 6 hours or overnight.
5. Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.