Vanilla Pudding Pops with Strawberry-Basil Ribbon

Combine pudding mix, milk, and vanilla in a medium bowl; whisk for 2 to 3 minutes or until thickened. Fold in whipped topping. Pour 1/4 cup of the pudding mixture into a 5-ounce paper cup to fill about one-third full; set aside the remaining pudding mixture. Drop the cup onto a countertop several times to help the mixture settle into the cup in an even layer. Repeat with the remaining cups. Freeze for about 15 minutes or until beginning to set.

Meanwhile, combine strawberries, sugar, and lime juice in a food processor or blender. Cover and process or blend until smooth. Stir in basil.

Evenly spoon about 1 1/2 tablespoons of the strawberry-basil mixture over the pudding mixture in each of the paper cups. Freeze for about 30 minutes more or until firm.

Divide the remaining pudding mixture among the paper cups. Insert a craft stick into each one. Freeze for at least 4 hours or up to 24 hours or until solid.