These ice pops are so good! They’re very reminiscent of the strawberry shortcake ice cream bars you can buy with the pink and white cookie bits on the outside. Feel free to use sugar-free pudding mix. The number of pops you get will depend on the size of your molds.
Original recipe makes 8 frozen pops
8 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
8 hulled strawberries
2 tablespoons white sugar
2 tablespoons water
1 (3.4 ounce) package cheesecake flavor instant pudding and pie filling
2 cups milk
8 hrs 10 mins
- Place cookies in blender. Blend on High setting, stopping blender to stir occasionally, until cookies become fine crumbs. Reserve.
- In clean blender, combine strawberries, sugar, and water. Blend on High setting until smooth.
- Combine pudding mix and milk in a large bowl. Beat with whisk until thick, about 2 minutes. Stir in cookie crumbs.
- Fill ice pop molds 1/3 full of pudding mixture. Layer with strawberry puree to 2/3 full; top evenly with remaining pudding mixture. Place sticks into molds, and freeze overnight. Run molds under hot water if difficult to remove pops.
Calories: 147 kcal
Carbohydrates: 24.2 g
Cholesterol: 5 mg
Fat: 4.4 g
Fiber: 0.7 g
Protein: 3 g
Sodium: 147 mg