Strawberry and Vanilla Bean Cheesecake Pudding Pops

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.)