Over-the-Top Chex Muddy Buddies Cheesecake Pops

If there‘s one thing that makes me think of summer, it’s frozen treats—especially ice cream and frozen pops. I grew up in Ohio on a lake, and there, summers were nearly always hot and humid. I was OK with this though, because it meant plenty of afternoons filled with trips to Dairy Queen for ice cream or the grocery store for pops to help us cool off.

Now that I am older, I’d rather skip the store and make my own frozen treats. This way I get to have some fun and create new flavors like these Chex Muddy Buddies Cheesecake Pops! 

The best thing about these pops is they are so simple to make. You only need seven ingredients (ones that you probably already have on hand) plus molds for pops or paper cups. Here’s how to make them!

First, grab all of your ingredients. You’ll need: cream cheese, creamy peanut butter, powdered sugar, milk, vanilla extract, butter and Chex Mix Muddy Buddies. (Exact measurements are in the ingredient list below.) Add the cream cheese, peanut butter, powdered sugar, milk and vanilla to a food processor or blender. Blend until completely smooth and creamy. Add ½ cup of Chex Muddy Buddies and pulse until they are just crumbled. 

Divide the mixture between 6-8 molds, leaving about ¼-inch of space at the top of each mold. Use a spoon to stuff the mixture in the molds and be sure to tap the mold against the counter to get out any air pockets. Next, finely crush the remaining Muddy Buddies and mix them with the melted butter.

Divide the mixture between the pops and spread over the top of the remaining exposed area, pressing down gently to adhere. Stick a craft stick right down the center of each pop.

All that’s left is to put them in the freezer and wait patiently! Freeze for at least four hours or overnight. To remove them from the molds, run the molds under hot water for about 10 seconds and then pull them right out. Store leftover pops (if you have any!) in an airtight container in the freezer.