Directions

1. Place the sugar and water in a saucepan and bring to a boil, then reduce to a simmer for 5 to 7 minutes stirring frequently. Allow the simple syrup to cool.
   
2. Chop the strawberries.
   
3. In a blender, combine the strawberries and 1/3 cup of the simple syrup. Blend until smooth.
   
4. Using 3-ounce paper cups, place approximately ½ inch of strawberry mixture in each cup (should be enough to make about 12).
   
5. Place in the freezer for 1 hour.
6. In a bowl, combine the cream cheese, the powdered sugar, the vanilla, and the cream. If the resulting mixture is too thick, add more cream. If it's too thin, add more powdered sugar.
7. Remove the frozen popsicles from the freezer and pour the cream cheese mixture into each cup on top of the strawberries (approximately 1 inch deep—doesn't have to be precise). You just want to leave enough room at the top for the blueberries and graham crackers.
   
8. Return to the freezer for about 30 minutes. Then add the popsicle sticks to each one and return to the freezer for at least another hour.
9. In the blender, combine the blueberries and 1/3 cup of the simple syrup. Blend until smooth.
   
10. Remove the frozen popsicles from the freezer and add approximately ½ inch of blueberry mixture to each cup, leaving about ¼-inch at the top for the graham cracker crust layer. Return to the freezer for at least another hour.
    
11. In a small saucepan, melt the butter and then add the crushed graham crackers and the sugar. Mix very thoroughly.
    
12. Remove the frozen popsicles from the freezer and add the graham cracker mixture as the final layer, then return to the freezer for 30 minutes until the butter firms up.
    
13. When you're ready to serve the popsicles, peel off the paper cups and enjoy! (Work fast—they melt quickly!)