*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 changed the directions a bit when they published it. I think it's nice to have some little hunks of cookie in the popsicles though so don't worry if your blender doesn't do the best job of completely pulverizing the cookies!
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 and I was able to use my small food processor for both crushing the cookies and making strawberry puree. I used little dixie cups for these pops and once they'd gotten firm I just stuck popsicles sticks in the little cups. This way you could just peel down the cup "wrapper" and go to town. Great change on your usual frozen pop recipe.
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 strawberry part giving the strawberries a bitter tang. Maybe adding more sugar to the strawberries would help that or possibly swirling the mixture thoroughly before pouring instead of layering. I would have polled the boys on what they thought but they were out the door like a shot with them and I never heard any complaints later! So we'll give this recipe a solid 4 stars:)
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 mixture to balance the sweetness and I did use sugar-free pudding mix and fat-free milk. The pops are sort of reminiscent of the strawberry shortcake pops you can buy at the store but the texture is very different and the strawberry flavor is more intense. This recipe made eight standard pops for me. Thanks so much for sharing!
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 molds. I am definitely going to try the Dixie cup idea next time.
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 did not understand the other reviews saying it was too sweet; in fact I think I should have done a quick re-blend of the strawberry mixture before filling the molds because I thought the strawberry mixture could have been a little sweeter! Perhaps the sugar fell to the bottom of the blender. I digress - this was awesome a must make!