This is the BEST Popsicle Mold!!! Super Easy to use & PERFECTLY SHAPED frozen treats! Used the Mold for Pudding Pops, not Ice Pops. 5 stars!!!!!! The lid to mold does not fit snugly but stays in place with sticks added. I found this a plus, making it easier to just lift lid off after freezing.HIGHLY RECOMMEND!!!!! 5 STARS!!!!The mold & funnel are dishwasher safe, but I found it easier to wsh by hand with a sponge bottle brush. The deep crevices on back of mold will fill with water in dishwasher and be difficult to remove without water spilling everywhere.The funnel did not work with Pudding pops since mixture was on thicker side. Would be good for a thinner water based popsicle.Also, cellophane bags were too difficult to use; impossible to get frozen pops in & they stuck to bag.I wrapped them in parchment paper, twisted stick end shut and stored each in a sandwich Ziploc bag. The Pudding Pops looked like store bought, had a creamy consistency and tasted great! They also did not melt as quickly as store bought ones.I made 5 Types of SUGARFREE Pudding Pops & they all came out GREAT!!Originally, I sprayed the mold with Pam for easy removal but after making 10 - 12 different batches, I found that the Popsicles had a funky taste on the outside, and the mold started retaining an odor from the Butterscotch Pudding Mix and dishwashing soap. DO NOT SPRAY WITH PAM!!!! EASY REMOVAL DESCRIBED BELOW. Here are the Recipes I Used - Each Recipe Yields 10 Pops PLUS 5 oz. Extra that I froze in a dixie cup.Chocolate Fudge Pudding Pops – Tasted fudgier than a store bought Fudgsicle; like a Decadent Fudge Brownie! 2 - 3 oz. Box Sugar Free Instant Chocolate & Chocolate Fudge Pudding(Mix them) 3 Cups 2% Milk (NO Almond or Oat Milk; does not freeze well) 1 Cup Canned Low Fat Evaporated Milk (NOT Condensed!!) 1/2 Tbs Unsweetned Cocoa Powder ( I used Trader Joe’s) 1 1/2 - 2 tsp Chocolate Extract (Adjust to taste) 1 tsp Cornstarch 2 Packets No Calorie Sweetener, like Stevia or Equal.Banana Pudding Pops – These had an incredible flavor and were very refreshing.2 - 3 oz. Box Sugar Free Instant Banana Pudding3 Cups 2% Milk (NO Almond or Oat Milk)1 Cup Canned Low Fat Evaporated Milk (NOT Condensed!!)1 tsp Cornstarch2 Packets No Calorie Sweetener, like Stevia or Equal.Almond Pudding Pops – Taste like Good Humor Toasted Almond Bar!!)2 3 oz. Boxes Vanilla Sugar Free Instant Pudding3 Cups 2% Milk (NO Almond or Oat Milk)1 Cup Canned Low Fat Evaporated Milk (NOT Condensed!!)1 tsp Cornstarch2 Packets No Calorie Sweetener, like Stevia or Equal.1 Tbs + 2 tsp Almond Extract (This amount of Almond Extract may seem like a lot but it won’t be strong once frozen.)Lemon Pudding Pops – Very Lemony & Refreshing2 3 oz. Boxes Vanilla Sugar Free Instant Pudding3 Cups 2% Milk (NO Almond or Oat Milk)1 Cup Canned Low Fat Evaporated Milk (NOT Condensed!!)1 tsp Cornstarch2 Packets No Calorie Sweetener, like Stevia or Equal.2 tsp Lemon Extract1 1/2 tsp Lemon OilIf using Lemon Sugar Free Pudding, use 1 tsp Lemon Extract + 1/2 tsp Lemon Oil. Taste and adjust amounts as desired.Caramel Pudding Pops - These are Incredible, taste like Caramel Candy.2 3 oz. Boxes Butterscotch Sugar Free Instant Pudding NOT KROGER BRAND!3 Cups 2% Milk (NO Almond or Oat Milk)1 Cup Canned Low Fat Evaporated Milk (NOT Condensed!!)1 tsp Cornstarch2 Packets No Calorie Sweetener, like Stevia or Equal.2 tsp Watkins Caramel Extract or 1 1/2 tsp Loranne Caramel Bakery Emulsion (Taste mixture & adjust accordingly)Instructions 1. Mix all ingredients together in a blender about 20-30 seconds. Taste mixture, want strong flavor. Flavor gets mellow once frozen. 2. Pour into molds, slightly less than full. DO NOT SPRAY MOLDS WITH PAM!! 3. Cover Mold with Silicone top and insert sticks leaving about 2 ½” sticking out. 4. Freeze 4 hours or more, until solid. 5. TO REMOVE FROM MOLD: , let sit on counter a few minutes, then take a few paper towels drenched in hot water (wring out) and place around sides & bottom of mold for a FEW SECONDS. Popsicles should pop right out with slight pressure from thumbs pushing from bottom. Do NOT try to remove by wiggling sticks. 6. Wrap in Parchment paper twisting stick end closed and store in freezer in sandwich ziploc bag.NOTES:• DO NOT SPRAY MOLD WITH PAM!!! The popsicles pick up a funky taste on outside and molds retain odors.• Do NOT let the Mixture sit after blending; it starts to thicken quickly and will be difficult to pour into molds.• Walmart & Aldi Brands Sugar Free Pudding tasted the same as the Name Brand and were considerably less expensive. Kroger Brand was NOT good; no flavor.• Do NOT omit the Canned Evaporated Milk, it provides the creamy texture and adds richness. Cornstarch also increase the creamy texture.**USE adstracts and or Bakery Emulsion flavoring as suggested for the BEST flavor. Michael's sellls several flavors of Loranne's Bakery Emulsion. Walmart sells Watkins Extracts.• For REGULAR PUDDING POPS, using Regular Instant Pudding, add 2 tsp Sugar to mixture, and follow recipe as written. Full Fat Milk could also be used.Calorie Content Sugar Free Pop 1 1/2 C 2% Milk = 180 Calories 1/2 C Low Fat Canned Evaporated Milk = 110 Calories 3 oz. Box Dry Sugar Free Instant Pudding = 30 Calories 1/2 Tbs Cocoa Powder = 10 Calories (Hershey’s has 5 Calories) 180 + 110 + 10 = 600 Calories Divided by 12 Pops = 50 Calories/Pop Chocolate Pops 560 divided by 12 Pops = 47 Calories/Pop Banana & Almond Pops ****Molds were easy to use. Got perfectly shaped frozen Pops. HIGHLY RECOMMEND!!! ***** I liked this mold so well, I purchased a 2nd mold!

molds are easy to use and easy to clean

The mold is sturdy enough to stand on its own and removal of the finished product is easy if you let it stand at room temp for a few minutes or dip it in warm water. Cleanup is a bit difficult just because it is a deep mold. If you clean it just after use, it is not bad. The con is in the lid. it will not hold the sticks straight unless you let your popsicles freeze somewhat. Don't forget them or they will be impossible to push a stick in. Overall a good product. Thick silicone walls. Fairly indestructible.

Very happy. Silicone mold is stable. It doesn't collapse. Easy to remove by pushing up from the bottom. If you are having struggles removing, keep on the counter for a minute or two.The thing that makes this superior to other types popsicle molds is you can layer these as seen in many glossy. Others the "stick" is attached to the lid, and you can't.I purchased this because my husband has diabetes, and sugar-free pops are always sold out. We can use Splenda and our own ideas for flavor. I love this first pop using white pomegranate tea with Splenda and fresh strawberries.Pictures one and two are my first batch. Some tips:1) fill top inch without stick and freeze. That way it won't go to the top, and the stick will be longer to hold.2) use similar layers. For example if you will use a fruit puree, don't layer that with a mostly clear layer (more water) or you will have a pop that melts at different times for different layers. I like the strawberry slice floating in our clear layer which would not melt separately. I used a puree at the bottom which melted faster than the ice above. It was a small layer and didn't affect the pop.3) Fully freeze each layer unless you want a more free form look.4) Freeze entire pop more than a few hours so the inner liquid doesn't leak out. Overnight worked. One I pulled after a few hours and leaked out the center.5) Freeze in a single layer after removing so that you can have multiples in a freezer bag that don't stick together. Use parchment paper wraps to freeze if you want to wrap individually for a more eco friendly option than plastic, then compost the stick and paper.6) dry ice will help you keep frozen if using for a party.Just three batches of pops and we will have paid for them versus buying in store popsicles. We will have many flavor options and can choose our own favorites. No artificial dye like store bought either.We are looking forward to a summer of creative flavors. I'm thinking about lemon with fresh blueberries (I'll prefreeze my own fresh, but you could use fresh unfrozen with a longer chill time). Could do it in coconut milk. Lemon will not curdle coconut milk. Earl grey. Peach in cream or whole milk or unflavored yogurt. I will use Bakto extracts for a orange cream bar. The extract are sold here on Amazon. Remember that citrus will curdle milk, so an extract is the way to go when mixing with dairy. Margarita on a stick anyone?Ordering more sticks now!The silicon collapsible funnel is larger than I thought, and I can see using it for other things, but not necessary for popsicle making. I poured tea from my teapot and spooned purée into the molds. Brush was higher quality than expected. I thought I'd have to toss it. The handle did come off almost immediately, but I wasn't expecting much.Answered questions here say the items are evaluated by Underwriter Laboratory UL, and sold by Canadian company. UL self describes as a global independent safety science company with more than a century of expertise innovating safety solutions. That helped me make my decision to purchase this item.

I love making popsicles!

I like the ease of making homemade popsicles in this mold. They can be removed easily without using warm water to remove them. It is a great way to make homemade popsicles. The popsicles sticks stay in the mold slots while it is freezing. The lid comes off easily.

Cheaper And more healthy. Add the ingredients you want to the molds. Push up molds from the "bottom" do not pull out. You will have a PERFECT Bar. Heavy duty plastic with sticks and funnel to pour into mold. I used three ingredients to make a Pina Colada bar; frozen pineapple chunks, whipping cream and honey. No preservatives or artificial coloring or add ins.