Cheesecake mix, graham crackers, and strawberries make this truly a cheesecake popsicle.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
8 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

Nutrition Facts

1 popsicle
99 calories; protein 2.4g; carbohydrates 16.3g; dietary fiber 0.5g; sugars 9g; fat 2.9g; saturated fat 2g; cholesterol 5mg; vitamin a iu 171.5IU; vitamin c 10.6mg; folate 12.5mcg; calcium 80.8mg; iron 0.2mg; magnesium 10.5mg; potassium 129.6mg; sodium 197.4mg.

1/2 fat, 1/2 other carbohydrate, 1/2 starch