Strawberry Shortcake Ice Pops

This frozen summertime treat is a snap to make. Just mix creamy cheesecake pudding with cookie crumbs, layer in ice pop molds with fresh strawberry puree, and freeze.

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8 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)

8 hulled strawberries

2 tablespoons white sugar

2 tablespoons water

1 (3.4 ounce) package cheesecake flavor instant pudding and pie filling

2 cups milk

Place cookies in blender. Blend on High setting, stopping blender to stir occasionally, until cookies become fine crumbs. Reserve.

In clean blender, combine strawberries, sugar, and water. Blend on High setting until smooth.

Combine pudding mix and milk in a large bowl.Beat with whisk until thick, about 2 minutes. Stir in cookie crumbs.

Fill ice pop molds 1/3 full of pudding mixture. Layer with strawberry puree to 2/3 full; top evenly with remaining pudding mixture. Place sticks into molds, and freeze overnight. Run molds under hot water if difficult to remove pops.

Strawberry Shortcake Ice Pops

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