1 pkg. chocolate pudding (not instant)
3/4 c. sugar
3 1/2 c. water
1 c. heavy cream

Combine pudding and sugar in large saucepan. Slowly add water, stirring to keep mixture smooth. Cook over medium heat until it starts to boil. Remove from heat. Cool to room temperature, stirring occasionally. Pour cooled mixture into square baking pan. Freeze until ice crystals form around edges. Turn into large mixer bowl; beat until smooth. Fold in 1 cup heavy cream, whipped. Spoon into 12 paper cups. Insert wooden stick or spoon into each. Freeze until firm.