Ingredients
Directions
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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.
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Chop the strawberries.
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In a blender, combine the strawberries and 1/3 cup of the simple syrup. Blend until smooth.
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Using 3-ounce paper cups, place approximately ½ inch of strawberry mixture in each cup (should be enough to make about 12).
- Place in the freezer for 1 hour.
- 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.
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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.
- 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.
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In the blender, combine the blueberries and 1/3 cup of the simple syrup. Blend until smooth.
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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.
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In a small saucepan, melt the butter and then add the crushed graham crackers and the sugar. Mix very thoroughly.
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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.
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When you're ready to serve the popsicles, peel off the paper cups and enjoy! (Work fast—they melt quickly!)
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