Title: Pudding Pop
Content:  Pudding Pops were frosty ice pop treats which were originally made and marketed by Jell-O were first launched with Bill Cosby acting as the spokesperson. He marketed them as “Puddin’ Pops!” Pudding Pops originated in Baton Rouge, Louisiana in the 1970s in the United States, and became more popular in the 1980s. In its first year it earned $100,000,000 and after five years, it was earning $300,000,000 yearly. Despite strong sales into the 1990s, Pudding Pops were eventually discontinued due to not being profitable. They were reintroduced to grocery stores in April 2004 under the brand name Popsicle. However, due to differences in texture to the original and different shape, popularity never reached its predecessors which resulted in them beginning to be pulled from stores around 2011. Pudding Pops come in the variety pack of chocolate, vanilla and chocolate vanilla swirl which have ninety calories per serving, three grams of fat, and fifteen grams of carbohydrates.
Title: Jell-O
Content:  made in 15 minutes. In 1969, Jell-O 1∗2∗3 (later Jell-O 1•2•3), a gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, Jell-O 1•2•3 was readily found in grocery stores throughout most of the United States, but the dessert is now rare. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. Jell-O Whip 'n Chill, a mousse-style dessert, was introduced and widely promoted; it remains available in limited areas today. A similar dessert called Jell-O Soft Swirl was introduced in 1972, flavors included Chocolate Creme, Strawberry Creme, Vanilla Creme, and Peach Creme. Florence Henderson appeared in TV ads for this product.
Title: Jello shot
Content:  a way to circumvent a ban on alcohol at a navy base he was stationed at. According to Lehrer, he and a friend were barred from bringing alcoholic beverages to a Christmas party at a naval base, and so the two mixed orange Jell-O with vodka in cups so that the mixture could be smuggled into the party. Comedian Luke Ski later wrote a song celebrating Lehrer's creation of the shot. Changing tastes and economic trends resulted in a decline of Jell-O sales in the 1960s and 70s. However, Jello shots remained in demand, reaching their now-established level of popularity in the 1980s.
Title: Jello shot
Content:  The exact origin of the jello shot is unknown, as gelatin and alcohol mixtures predate the commercialization of Jell-O in 1897. Several precursors to jello shots have been described, such a recipe in the 14th century Le Viandier de Taillevent for aspic flavored with wine. The invention of gelatin powders in the 19th century resulted in the popularization of jellies, some of which involved combining alcohol with gelatin; famed bartender Jerry Thomas included a recipe for a "punch jelly" in his 1862 work How to Mix Drinks that called for adding isinglass gelatin to a bowl of fruit punch spiked with cognac and 
Title: Jell-O
Content:  In 1964, the slogan "There's always room for Jell-O" was introduced, promoting the product as a "light dessert" that could easily be consumed even after a heavy meal. Throughout the 1960s through the 1980s, Jell-O's sales steadily decreased. Many Jell-O dishes, such as desserts and Jell-O salads, became special occasion foods rather than everyday items. Marketers blamed this decline on decreasing family sizes, a "fast-paced" lifestyle and women's increasing employment. By 1986, a market study concluded that mothers with young children rarely purchased Jell-O. To turn things around, Jell-O hired Dana Gioia to stop the decline. The marketing team revisited the Jell-O 
Title: Jell-O 1-2-3
Content:  Jell-O 1-2-3 was a Jell-O gelatin product introduced in 1969 and discontinued in 1996. The product was one 4.3 ounce (121 g) powdered mix that, when properly prepared, separated and solidified into three distinct layers: a creamy top, a mousse-like middle, and regular Jell-O bottom.
Title: Jello shot
Content:  The jello shot is sometimes attributed to 19th-century chef Marie-Antoine Carême, who created a recipe for pink champagne jelly flavored with orange flowers. The San Francisco Chronicle claims to have published the first recipe for a jello shot, as in 1902 the newspaper published a recipe for a "wine jelly" made with lemon Jell-O, orange slices, and sherry. Modern jello shots originated in the 1950s when Jell-O was at the height of its popularity in the United States. Multiple sources attribute the creation of the modern jello shot to American satirist and musician Tom Lehrer, who claimed to have invented the jello shot 
Title: Jell-O
Content:  published in past cookbooks and rediscovered Jigglers, although the original recipe did not use that name. Jigglers are Jell-O snacks molded into fun shapes and eaten as finger food. Jell-O launched a massive marketing campaign, notably featuring Bill Cosby as spokesman. The campaign was a huge success, causing a significant market gain. Cosby became the company's pudding spokesperson in 1974, and continued as the voice of Jell-O for almost thirty years. Over his tenure as the mouthpiece for the company, he helped introduce new products such as frozen Jell-O Pops (in gelatin and pudding varieties); the new Sugar-Free Jell-O, which replaced D-Zerta 
Title: Pop Rocks
Content:  popping candy in the year 2000. A similar product, Cosmic Candy, previously called Space Dust, was in powdered form and was also manufactured by General Foods. In 2012, Cadbury Schweppes Pty. Ltd. (in Australia) began producing a chocolate product named "Marvellous Creations Jelly Popping Candy Beanies" which contains popping candy, jelly beans and beanies (candy covered chocolate). By 2013 Whittakers (New Zealand) had also released a local product (white chocolate with a local carbonated drink "Lemon and Paeroa' or "L&P" for short). Prominent British chef Heston Blumenthal has also made several desserts incorporating popping candy, both for the peculiar sensory experience of the popping and for the nostalgia value of using an ingredient popular in the 1970s.
Title: Jell-O
Content:  for Jell-O. Young mothers didn't have the supporting community structures of earlier generations, so marketers were quick to promote easy-to-prepare prepackaged foods. By this time, creating a Jell-O dessert required simply boiling water, combining the water with Jell-O, and putting the mixture into Tupperware molds and refrigerating it for a short time. New flavors were continually added and unsuccessful flavors were removed: in the 1950s and 1960s, apple, black cherry, black raspberry, grape, lemon-lime, mixed fruit, orange-banana, pineapple-grapefruit, blackberry, strawberry-banana, tropical fruit, and more intense "wild" versions of the venerable strawberry, raspberry, and cherry. In 1966, the Jell-O "No-Bake" dessert line was launched, which allowed a cheesecake to 

Question: when did they stop making jello pudding pops?
Answer: the 90s.
around 2011.