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Serves 15
You can use 6 ounces of finely chopped semisweet chocolate in place of the chips.

WHY THIS RECIPE WORKS:
This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques (a quick stovetop pudding, whipped cream, and a microwave-and-stir glaze) and very little active time, we produced a from-scratch version that easily trumped its inspiration.

“Here’s how I make mine — I just pour the buttermilk in a 2 cup pyrex measuring cup, add the sugar, stir until dissolved and then add the rest of the ingredients. I have a set of 6 tupperware popsicle molds and there is a little left over. I pour the extra into a heavy milk glass cup. I run to the freezer often to stir the contents of the cup and have a bonus treat way before the popsicles have frozen completely. They are the most delicious and refreshing things for this kind of weather. I’ve experimented with other liquids. Once I used 3/4 cup of plain soy milk with 1/2 cup plain yogurt. That worked well too. I don’t have any buttermilk so today I might try a batch with only soymilk and another batch with only yogurt. But wait…I only have one lemon so I may have to go out for more. I simply cannot be without these popsicles that delight my mouth with the perfect combination of sweet and sour. Enjoy.”