Strawberries, marshmallow creme and graham crackers are key players in these easy, kid-pleasing ice pops.
What You Need
Original recipe yields 8 servings
8 oz. cream cheese
7 oz. JET-PUFFED Marshmallow Creme
1/4 C milk
3/4 C strawberries, chopped or pureed
1 C graham crackers
2 tbsp butter
Disposable paper cups
8 wooden pop sticks
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Let's Make It
1 .Beat cream cheese on medium- high speed for 2-3 minutes until smooth. Scrape down the bowl occasionally. Beat until there are no lumps left in the cream cheese.
2. Add Jet-Puffed Marshmallow crème into the bowl with the cream cheese. Beat until the two ingredients are well combined and smooth 1-2 minutes.
3. Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.
4. Wash and dry strawberries (suggest to use a paper towel). Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.
5. Divide the batter evenly between the paper cups.
6. Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs. Pour into a microwave-safe bowl.
7. Add butter to microwave safe bowl. Microwave 30-60 seconds until butter is melted. Stir graham crackers until well coated in butter.
8. Spoon graham cracker crumbs into each cup. Stick a wooden pop stick in the middle of the cup and freeze for 2-4 hours.
9. To serve, cut the top of the cup with a pair of scissors and then rip the side away until ice pop is exposed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.