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Lemon Meringue Pie Pops
box (4-serving size) lemon instant pudding and pie filling mix
cup fresh lemon juice
container (6 oz) Yoplait® Original yogurt lemon burst
tablespoons coarsely crushed graham crackers
cup marshmallow creme
cup whipping cream
In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.
If you can't find lemon burst yogurt, you can substitute French vanilla.
No nutrition information available for this recipe.
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