Instructions

1. In a large bowl, combine the pudding and milk. Put in the refrigerator to set up for 5 minutes.
2. Divide pudding into 3 equal bowls. Combine the strawberry syrup and chopped strawberries with the pudding in the first bowl. Leave one bowl plain, and add the blueberry syrup and blueberries to the third bowl.
3. Set out 30 3-ounce disposilble cups, or molds of your choice. Fill each a third of the way full with the strawberry pudding. Add the plain pudding on top of the strawberry pudding, and top with the blueberry pudding. Insert a wooden stick and freeze until firm.

for the strawberry syrup:

1. Combine all ingredients in a small saucepan and cook over medium heat. Let cook for 5-10 minutes, then transfer to a food processor or blender and process until smooth.

for the blueberry syrup:

1. Combine all ingredients in a small saucepan and cook over medium heat. Let cook for 5-10 minutes, then transfer to a food processor or blender and process until smooth.