Do you remember making pudding pops as a child? In those paper dixie cups? Ah! The memories. We’ll, we’re bringing them back with a little adult flair. These raspberry cheesecake pudding pops aren’t for child’s play, although anyone will enjoy these tasty party treats. Frozen treats a one of summer’s greatest pleasures, especially poolside on a hot day. If you’re hosting any outdoor parties this summer, make these. As a hostess I like frozen treats because they can be made ahead of time, popped in the freezer and then brought out to wow guests later. Frozen treats don’e require me slaving over a warm oven on a 90 degree day and guests reap the benefits too.
Raspberry Cheesecake Pudding Pops Recipe
1 package cheesecake flavored pudding mix
2 cups Silk Soymilk
Raspberry sauce and fresh raspberries for garnishing.
Using the quick mix method, combine 2 cups ice cold Silk Soymilk with pudding mix and whisk thoroughly for 2 minutes
Fill popsicle mold and set in freezer for 2o minutes, insert popsicle sticks and return mold to freezer for 4-6 hours allowing pudding pops to freeze completely.
Remove from freezer, place small slit in bottom of cupcake liner. Insert popsicle stick and garnish with raspberries and raspberry sauce. Cupcake liners aren’t required, but they keep your icy treats nice and neat. No drips here!
This conversation is sponsored by Silk. The opinions and text are all mine.
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