Easy Strawberry Marshmallow Ice Pops
- 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 papercups
- 8 wooden pop sticks
- Instructions 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 creme 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.
cream cheese, jetpuffed marshmallow creme, milk, strawberries, graham crackers, butter, papercups
Taken from www.kraftrecipes.com/recipes/easy-strawberry-marshmallow-ice-pops-181148.aspx (may not work)