Yield: Makes 8-10 popsicles, depending on the size of your popsicle mold
1 (8 oz.) package light or regular cream cheese
1/4 cup light or regular sour cream
1/2 cup powdered sugar
1/3 cup milk (any kind – I used skim)
1/2 teaspoon McCormick Raspberry Extract
3/4 cup fresh or frozen raspberries (or any berries)
6 standard-sized graham crackers
2 Tablespoons butter, melted
See a Quick Sausage Alfredo Recipe
In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Process until well combined. Add raspberries and pulse to combine.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks).
In a food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.
Enjoy!
Here’s the popsicle mold I used.
If you find your popsicles are slightly difficult to remove from the molds, run them under hot water on each side for a few seconds. They should pop right out.
Use other extract flavors like lemon, orange, or coconut for a tropical twist!
Adapted from Domestic Fits
