1. Prepare the Pudding:
In a medium bowl, whisk the instant pudding mix with the cold milk for 2 minutes until it begins to thicken. Place in the refrigerator to chill completely while you prepare the poppers.
2. Fry the Poppers:
Separate the canned biscuits into their natural layers (each biscuit can yield 2-3 layers). Cut each layer into small, bite-sized quarters.
Heat 2 inches of vegetable oil in a heavy-bottomed pot or skillet to 350°F (175°C). Working in batches to avoid overcrowding, carefully fry the biscuit pieces for 1-2 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
3. Coat and Fill:
While the poppers are still warm, gently toss them in the cinnamon sugar mixture until fully coated.
Transfer the chilled pudding to a piping bag fitted with a small round tip (a zip-top bag with a corner snipped off works perfectly). Poke a small hole in the side of each popper with a skewer or the piping tip. Gently pipe the pudding into the center until the popper feels full.
4. Serve:
Dust with powdered sugar for a beautiful finish. Serve immediately while the pastry is still slightly warm for the ultimate contrast of textures, or at room temperature.
Chef’s Notes:
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Chocolate Lovers: Swap the vanilla pudding for chocolate and add a few chocolate chips inside for a melty surprise.
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Flavor Boost: Infuse the pudding with a teaspoon of almond or coconut extract for a unique twist.
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Serving Suggestion: For a decadent dessert, serve alongside a scoop of vanilla ice cream, a dollop of whipped cream, or a rich chocolate dipping sauce. A fresh fruit platter is the perfect pairing to balance the sweetness.
