Pistachio Pudding Rocket Pops

1. 1

   In a food processor or blender, grind 3/4 cup of the nuts to a paste.

2. 2

   (Note: I couldnt get my pistachios to form a paste without adding a teaspoon or two of water).

3. 3

   In a saucepan, combine the sugar, cornstarch, and salt.

4. 4

   Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes.

5. 5

   Remove from the heat as soon as the mixture thickens.

6. 6

   (Note: This took approximately 12 minutes for me on a gas stove).

7. 7

   Stir in the butter until melted.

8. 8

   Add the vanilla.

9. 9

   Let cool in refrigerator for 10 minutes.

10. 10

    Add 3 drops green food coloring and mix with a spoon to combine.

11. 11

    Pour into the pop molds.

12. 12

    Insert the sticks.

13. 13

    Freeze for at least 8 hours.

14. 14

    Remove from the freezer.

15. 15

    Let stand at room temperature for 5 minutes before removing the pops from the molds.

* Per serving · 4 servings · Values may vary.