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Strawberry Shortcake Cream Popsicles Recipe

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4 from 71 reviews

  • Author: Ava
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles
  • Diet: Vegetarian

Description

Delight in these refreshing Strawberry Shortcake Cream Popsicles, a creamy and fruity frozen treat perfect for warm days. Made with fresh strawberries, vanilla, rich cheesecake instant pudding, and a hint of graham cracker crumb crunch, these popsicles blend smooth and chunky textures to perfectly capture the classic dessert flavors in a cool, portable form. They require no baking and freeze to creamy perfection for at least 6 hours, making them an easy and crowd-pleasing summer dessert or snack.

Ingredients

Fruit Purée

  • 2 cups fresh strawberries, hulled and halved (about 292 grams), divided
  • 1 teaspoon vanilla extract or paste

Pudding Mixture

  • 1 oz. box Jell-O Cheesecake Instant Pudding & Pie Filling
  • 1 cup whole milk (or non-dairy milk alternative)
  • 1 can sweetened condensed milk

Additional

  • ⅓ cup graham cracker crumbles, plus more for garnish

Instructions

  1. Prepare Strawberry Purée: Add 1 cup of the hulled and halved strawberries and vanilla extract to a blender or food processor. Blend until smooth, adding a tablespoon of water if needed to loosen the mixture.
  2. Chop Strawberries: Finely chop the remaining 1 cup of fresh strawberries into small chunks to add texture.
  3. Mix Pudding Base: In a medium bowl, pour the contents of the instant pudding mix. Add the whole milk and sweetened condensed milk. Whisk vigorously for about 2 minutes until the mixture is soft and slightly thickened. Add more milk if the mixture is too thick for your liking. Work quickly as the pudding starts to thicken as it rests.
  4. Combine Mix-ins: Fold the graham cracker crumbles and chopped strawberries gently into the pudding mixture to evenly distribute.
  5. Optional Blending Method: For an alternative smooth texture, blend all ingredients except the graham crumbles until smooth, pour into a bowl or jar, then fold in the crumbles before pouring into molds.
  6. Layer or Mix: Choose your layering style: (a) Divide pudding mixture in half, stir puréed strawberry into one half, then spoon into molds alternating layers of puréed strawberry pudding and plain pudding until ¾ full, topping with graham crumbles; (b) Mix puréed strawberry thoroughly into the entire pudding mixture and spoon into molds, topping with crumbles; or (c) Create two distinct layers by filling molds first with strawberry purée, then pudding mixture, finishing with a crumble topping.
  7. Freeze: Freeze the popsicles for at least 6 hours, preferably overnight, until fully set.
  8. Serve: To release the popsicles easily, run the mold under warm water for about 10 seconds before pulling them out. Enjoy your creamy, fruity summer treat!

Notes

  • Use fresh, ripe strawberries for best flavor and natural sweetness.
  • Non-dairy milk such as almond, oat, or coconut milk can be substituted for whole milk.
  • The graham cracker crumbles add essential texture but can be omitted for a gluten-free version by replacing with gluten-free cookie crumbs.
  • For a less sweet version, reduce the amount of sweetened condensed milk or try using a low-sugar pudding mix.
  • Make sure to blend the pudding mixture quickly before it thickens too much to ensure smooth incorporation of ingredients.
  • Customize layering to your liking for varied popsicle visual appeal and texture.
  • To make removal easier, let molds sit at room temperature for a minute if warm water doesn’t fully release them.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (freezing time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-shortcake-cream-popsicles-recipe/