Easy Strawberry Marshmallow Ice Pops

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   Instructions 1 .Beat cream cheese on medium- high speed for 2-3 minutes until smooth.

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   Scrape down the bowl occasionally.

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   Beat until there are no lumps left in the cream cheese.

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   2.

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   Add Jet-Puffed Marshmallow creme into the bowl with the cream cheese.

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   Beat until the two ingredients are well combined and smooth 1-2 minutes.

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   3.

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   Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.

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   4.

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    Wash and dry strawberries (suggest to use a paper towel).

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    Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.

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    5.

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    Divide the batter evenly between the paper cups.

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    6.

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    Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs.

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    Pour into a microwave-safe bowl.

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    7.

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    Add butter to microwave safe bowl.

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    Microwave 30-60 seconds until butter is melted.

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    Stir graham crackers until well coated in butter.

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    8.

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    Spoon graham cracker crumbs into each cup.

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    Stick a wooden pop stick in the middle of the cup and freeze for 2-4 hours.

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    9.

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    To serve, cut the top of the cup with a pair of scissors and then rip the side away until ice pop is exposed.

* Per serving · 4 servings · Values may vary.

No additional tips available.