Strawberries and Cream Pops
For flavor variety, substitute butterscotch, chocolate or banana pudding for the vanilla pudding.
For a tropical twist, substitute mango or pineapple for the strawberries.
For easy removal of paper cups, run warm water over outside of cup, pulling gently on stick until pop comes free.
- 10 paper cups (3-oz size)
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 2 cups milk
- 1 1/2 cups frozen strawberries, thawed
- 3 tablespoons honey
- 10 craft sticks (flat wooden sticks with round ends)
Place paper cups in rectangular pan. Make pudding as directed on box for pudding, using milk. Spoon about 1 1/2 tablespoons pudding into each cup.
In blender, place strawberries and honey. Cover; blend on high speed 30 seconds or until pureed. Pour strawberry mixture over top of pudding, dividing evenly among cups. Spoon about 1 1/2 tablespoons pudding over strawberry mixture.
Cover each cup with foil; insert stick through foil into each pop. Freeze 2 hours or until firm. To serve, remove from cups.