Recipe Image

Strawberry Swirl Cheesecake Ice Pops

  • 30 m
  • 8 h 30 m
Diabetic Living Magazine
“Cheesecake mix, graham crackers, and strawberries make this truly a cheesecake popsicle.”


    • 1 cup chopped fresh or frozen strawberries, thawed
    • 2 tablespoons sugar (see Tip)
    • 1 (4-serving size) package fat-free, sugar-free, reduced-calorie cheesecake instant pudding mix
    • 2 cups fat-free milk
    • 1 cup frozen light whipped topping, thawed
    • ⅓ cup crushed graham crackers
    • 1 tablespoon butter, melted


  • 1 In a food processor or blender combine strawberries and sugar. Cover and process or blend until smooth. In a medium bowl whisk together pudding mix and milk 2 to 3 minutes or until thick. Fold in whipped topping.
  • 2 Spoon pudding mixture into eight 5-oz. paper cups or ice-pop molds. Top with pureed strawberries; swirl slightly to marble. In a small bowl combine graham crackers and melted butter. Top strawberry layer with crumb mixture.
  • 3 Cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. If using, insert sticks into molds. Freeze overnight or until firm.
  • Tip: If using sugar substitute, choose Splenda Sugar Blend. Follow package directions to use 2 Tbsp. equivalent. Nutrition Per Serving with Substitute: same as below, except 95 calories, 15g carb, 7g sugars
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