Why don't they make Jello Pudding Pops anymore?

[MTVMANN]

Posted: 6/27/08 at 12:00am

I LOVED them, especially the vanilla ones!

[DMsquared2]

Posted: 6/27/08 at 1:27am

Because Bill Cosby doesn't do commercials anymore...

[~FloweryFriend~]

Posted: 6/27/08 at 1:56am

They don't make them? Seriously?

Gosh. I just haven't been able to find them since I moved to the city... But you can't find Kraft mac&cheese in Spiral form here, either... I figured it was just one of those things.

[CJR]

Posted: 6/27/08 at 9:37am

Sacrelige!!!! How can you not have Kraft Mac and Cheese Spirals?! I have boxes in my cabinet! It just tastes better that way

[RetroBoy]

Posted: 6/27/08 at 9:50am

how does the shape of the pasta make it taste better? do the spiral curves contain some kind of flavor enhancers?

[Bettyboy72]

Posted: 6/27/08 at 10:00am

Since Judy Tenuta starting using the term Jello Pudding Pop as a euphemism for relations in the back door.

[South Fl Marc]

Posted: 6/27/08 at 10:08am

Whats so difficult - make some tasteless jello pudding - shove a stick in it - and freeze it. Homemade jello pudding pops.

[SonofMammaMiaSam]

Posted: 6/27/08 at 10:10am

that sounds just like sex with one of my exes.

[husk_charmer]

Posted: 6/27/08 at 10:11am

I'm with Marc on this. Not like it's *that* complex a recipie, and you have no end to flavors.

[~FloweryFriend~]

Posted: 6/27/08 at 10:25am

@ CJR -- Don't worry, my mom send them to me from Connecticut.

@ Everyone else -- Yeah, I freeze pudding cups in the summer. And I eat it with a spoon because it takes longer.

[CJR]

Posted: 6/27/08 at 11:27am

RetroBoy, it actually does. And I think it's because the cheese gets stuck in all the little spirals as opposed to kind of sliding off the elbow macaroni.

When I make homemade mac and cheese I even use spirals (and I make some KICK ASS homemade mac and cheese!)

[mejusthavingfun]

Posted: 6/27/08 at 11:28am

"how does the shape of the pasta make it taste better? do the spiral curves contain some kind of flavor enhancers?"

I would say for the most part any pasta that can hold a sauce or cheese in a well brings more flavor per bite. A lot of Italian soups call for this type of pasta for that very reason.

[blueroses]

Posted: 6/27/08 at 11:48am

Agreed. The texture and shape of pasta have a huge influence on taste/enjoyment of the meal. For example, on some Jewish holidays, I can't eat chicken soup with large noodles or even orzo--it has to be baby pastina. It's the same exact chicken soup, but it makes a difference to me. It sounds ridiculous but it's true.

[Unknown User]

Posted: 6/28/08 at 5:08pm

They stopped making them once before then reintroduced them in 2004. Maybe they will do the same thing again soon. Meanwhile, the "recipe" for homemade Jello Pudding pops is painfully simple: Make pudding, freeze it in cups.

[singingwendy]

Posted: 6/28/08 at 7:44pm

I saw them in the store yesterday. They're now made by the Popsicle brand.