1. In a medium mixing bowl, combine the instant pudding mix and evaporated milk using a whisk. Whisk vigorously for 1-2 minutes until the mixture is smooth and fully combined.

2. If making two flavors (e.g., chocolate and vanilla), prepare a separate batch in another mixing bowl using the same method with the second flavor of pudding mix.

3. Using a silicone spatula or spoon, quickly transfer the pudding mixture into popsicle molds, alternating small amounts of each flavor if making swirl pops. Tap the molds gently on the countertop to remove air bubbles.

4. Cover the molds with foil or the mold lid, ensuring it’s secure. Insert popsicle sticks into each mold, making sure they’re centered and upright.

5. Place the molds in the freezer and freeze for 4-6 hours or overnight until the popsicles are completely solid.

6. For easy removal, lightly spray silicone molds or paper cups with baking spray before filling. If using hard plastic or metal molds, run warm water over the outside for a few seconds to loosen the popsicles before gently pulling them out.