Instruction
1. In medium bowl, blend together all ingredients with wire whisk. Spoon pudding into 4-ounce (113g) wax-coated paper cups or muffin pan lined with cupcake liners.
2. Place plastic spoon or wooden ice-cream stick in centre of each; freeze 4 hours or until firm. Peel off paper cups or cupcake liners to serve.
This recipe is recommended for 6 servings.