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My review
Strawberry Shortcake Ice Pops
The Bunny Chef
"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."
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Ingredients
8 h 10 m servings 147 calsOriginal recipe yields 8 servings (8 frozen pops)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 147 calories; 4.4 g fat; 24.2 g carbohydrates; 3 g protein; 5 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
9/1/2011
Recipe submitter here! I'm glad the reviewers so far like the popsicles :) One little change is that I don't blend the cookies until they're fine crumbs, coarse crumbs are good. Allrecipes ch...
Most helpful critical review
4/30/2013
Too much shortcake and not enough strawberry -- one berry per pop is just not enough. Will be adjusting the other way next time.
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9/1/2011
Recipe submitter here! I'm glad the reviewers so far like the popsicles :) One little change is that I don't blend the cookies until they're fine crumbs, coarse crumbs are good. Allrecipes ch...
6/8/2011
Surprizingly good--I really was taken aback. I followed the recipe exact, only using sugar free cheesecake pudding and fat free evaporated milk. This recipe was just right for what I had on hand...
7/5/2011
These were really good! I used sugar free pudding, because that was the only cheesecake flavor I could find. I thought it was perfect :) cant wait to make again! Thanks for a great recipe!
6/10/2011
I followed this recipe as written and using whole milk. They were pretty good, but both my daughter and I thought the cookie cheesecake part was super sweet and clashed somewhat with the strawbe...
8/11/2011
These were amazing! They only lasted two days in the freezer before we gobbled them up. The only change I made in the recipe was to add a dash of kosher salt to the pudding and cookie crumb mixt...
6/11/2012
These are delicious! Used the sugar free cheesecake jello b/c that's all I could find, and whole milk. I hand crushed the cookies in a sandwich bag, the chunks were delicious when frozen. I di...
5/31/2012
Love, love, love this recipe. Next time I will try with vanilla pudding as my oldest daughter does not like cheesecake. Only trouble I had (and always have) is getting them removed from the mo...