Strawberries And Cream Pops Recipes

STRAWBERRIES AND CREAM POPS

Strawberries and Cream Pops image

We transformed vanilla pudding into a frozen layered treat sweetened with strawberries and honey.

Provided by Inspired Taste

Categories Dessert

Time 2h15m

Yield 10

Number Of Ingredients 7

Ingredients

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
Foil
10 craft sticks (flat wooden sticks with round ends)

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRIES AND CREAM CAKE POPS

Strawberries and Cream Cake Pops image

Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 36

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 cup powdered sugar
2 oz cream cheese, softened
1/4 cup butter, softened
1/4 cup strawberry jam
1 cup dried strawberries, chopped
1 cup red candy melts (from 14-oz bag), melted
2 bags (14 oz each) pink candy melts or coating wafers, melted
36 paper lollipop sticks
1 large block white plastic foam
1/2 cup Betty Crocker™ Decorating Decors pink sugar

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg

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