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Quick and easy, these incredibly creamy and indulgent freezer pops can be served as a summertime dessert!
In a medium bowl, whisk the heavy whipping cream and confectioners’ sugar until soft peaks form. Set aside.
In a large bowl, combine the pudding mix, milk and vanilla bean paste stirring constantly until it begins to thicken. This will take approximately 3 minutes. Fold in the strawberry preserves and 1 1/2 cups of the whipped cream until combined. (You may have leftover whipped cream. If you do, you can use a spoon and eat it. Do not share.)
Pour the mixture into molds, or cups if using, and insert a stick into the center of each of the pops. If you’re using cups, wait approximately 20-30 minutes before adding the sticks.
Freeze for 3 hours or overnight. Enjoy!
Makes 12 pudding pops in a standard freezer pop mold (you can also use paper cups, just wait for the pops to begin to firm up in the freezer and then add the sticks.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!