Rating: 4 stars 3.9
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

These creamy ice pops are so easy to make, and even though they are decadent and delicious, no one will ever guess they're low in fat. If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.

Recipe Summary

prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
10
Yield:
10 ice pops
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 cup of milk into a bowl, and stir in pudding mix. Beat with an electric mixer about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree until smooth.

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  • Pour the raspberry puree into the pudding, and add the whipped topping. Stir together until incorporated. Stir in the softened sherbet. You may either mix it in completely, or leave it swirled.

  • Divide this mixture evenly among 10 molds or small plastic cups. Place a wooden craft stick into each, and freeze for at least 3 hours.

Nutrition Facts

106 calories; protein 1.4g; carbohydrates 22g; fat 1.6g; cholesterol 0.7mg; sodium 131.7mg. Full Nutrition
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