Strawberries and Cream Pops

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Strawberries and Cream Pops
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 10
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We transformed vanilla pudding into a frozen layered treat sweetened with strawberries and honey.
By Inspired Taste
Updated Jul 22, 2011


  • 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)


  • 1
    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.
  • 2
    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.
  • 3
    Cover each cup with foil; insert stick through foil into each pop. Freeze 2 hours or until firm. To serve, remove from cups.

Tips from the Betty Crocker Kitchens

  • tip 1
    For flavor variety, substitute butterscotch, chocolate or banana pudding for the vanilla pudding.
  • tip 2
    For a tropical twist, substitute mango or pineapple for the strawberries.
  • tip 3
    For easy removal of paper cups, run warm water over outside of cup, pulling gently on stick until pop comes free.


Nutrition Facts are not available for this recipe
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