Strawberry Shortcake Cream Popsicles
This strawberry shortcake popsicles is so easy to make and utterly delicious. Filled with delicious ingredients, and it’s extra it's creamy. Short on time? Pop all the ingredients into the blender and pour into the mold, and wait patiently while it freezes.
Servings: 10 (3 ounce) popsicles
Calories: 46kcal
Equipment
- bowl
- popsicle molds
Ingredients
- 2 cups fresh strawberries hulled, halved, and divided (about 292 grams)
- 1 teaspoon vanilla extract or paste
- 1 oz. Box Jell-O Cheesecake Instant Pudding & Pie Filling
- 1 cup whole milk or non-dairy milk
- 1 can sweetened condensed milk
- ⅓ cup graham crumbles plus more to garnish
Instructions
- Add 1 cup of strawberry into a blender or food processor, and vanilla extract. Blend until it’s smooth (add a tablespoon of water to loosen if preferred)2 cups fresh strawberries, 1 teaspoon vanilla extract
- Chop the other cup of strawberry into little chunks.
- pour the content of the pudding mix into a medium bowl, add milk, and condensed milk. Whisk for about 2 minutes or until the mix is soft. Add more liquid if it’s too thick to your liking. Work fast as the pudding will begin to thicken while it rests.1 oz. Box Jell-O Cheesecake Instant Pudding & Pie Filling, 1 cup whole milk , 1 can sweetened condensed milk
- Add the cookie crumbles, and chopped strawberry into the pudding mixture, then fold in to combine.⅓ cup graham crumbles
- Optional: You can equally add all the ingredients to the blender except the cookie crumbles. Blend until it’s smooth. Pour the mix into a bowl or jar with spouts. Fold in the cookie crumbles, then pour into the molds and freeze.
- Filling options:
- divide the pudding mixture in half. Add the puréed strawberry into one half of the mixture and combine. Then spoon into the mold alternating the puréed pudding layer with the non-puréed layer until it’s ¾ full. Top with graham crumbles.
- For an easier method, combine the pudding mixture with the puréed strawberry until it is fully incorporated. Spoon into the mold then top with crumbles.
- Make 2 layers alternating with strawberry purée and pudding mixture. Put strawberry purée first and fill up with pudding mix, then add the crumbles. Or get creative!
- Freeze for at least 6 hours (preferably overnight). To serve, run the popsicle mold under warm water for 10 seconds to loosen the popsicles for quick release.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions)
Notes
- If a popsicle mold is unavailable, you can use paper cups as a substitute.
- I like to add a drop of Amoretti’s wild strawberry compound for color. It yields a stunning color, and the taste is utterly delish.
- I highly recommend using a silicone mold for the recipe, as the custard makes it difficult to release the molds. I’ve linked the one I use in the recipe card under equipment.
Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.
Nutrition
Serving: 1(3 oz.) popsicle | Calories: 46kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 142mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 0.2mg
