1 pkg. Jello instant pudding
2 c. cold milk or half & half

Combine pudding mix and milk. Beat slowly until blended, about 2 minutes. Pour into 6 ounce cups. Insert wooden stick or plastic spoon into each for handle. Press a square of aluminum foil or wax paper down onto pudding, piercing center of foil with handle.

Freeze until firm, at least 5 hours. If you let set at room temperature, about 10 minutes they will come right out of cups. Can add nuts or crushed fruits, peanut butter, jam or swirl ice cream topping through mixture before freezing.