Strawberry Shortcake Ice Pops Recipe -
Strawberry Shortcake Ice Pops Recipe
  • READY IN 8+ hrs

Strawberry Shortcake Ice Pops

Recipe by  

"These ice pops are so good! They're very reminiscent of the strawberry shortcake ice cream bars you can buy with the pink and white cookie bits on the outside. Feel free to use sugar-free pudding mix. The number of pops you get will depend on the size of your molds."

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Ingredients Edit and Save

Original recipe makes 8 frozen pops Change Servings
  • PREP

    10 mins

    8 hrs 10 mins


  1. Place cookies in blender. Blend on High setting, stopping blender to stir occasionally, until cookies become fine crumbs. Reserve.
  2. In clean blender, combine strawberries, sugar, and water. Blend on High setting until smooth.
  3. Combine pudding mix and milk in a large bowl. Beat with whisk until thick, about 2 minutes. Stir in cookie crumbs.
  4. Fill ice pop molds 1/3 full of pudding mixture. Layer with strawberry puree to 2/3 full; top evenly with remaining pudding mixture. Place sticks into molds, and freeze overnight. Run molds under hot water if difficult to remove pops.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2011

Recipe submitter here! I'm glad the reviewers so far like the popsicles :) One little change is that I don't blend the cookies until they're fine crumbs, coarse crumbs are good. Allrecipes changed the directions a bit when they published it. I think it's nice to have some little hunks of cookie in the popsicles though so don't worry if your blender doesn't do the best job of completely pulverizing the cookies!

Most Helpful Critical Review
Apr 30, 2013

Too much shortcake and not enough strawberry -- one berry per pop is just not enough. Will be adjusting the other way next time.


19 Ratings

Jun 08, 2011

Surprizingly good--I really was taken aback. I followed the recipe exact, only using sugar free cheesecake pudding and fat free evaporated milk. This recipe was just right for what I had on hand and I was able to use my small food processor for both crushing the cookies and making strawberry puree. I used little dixie cups for these pops and once they'd gotten firm, I just stuck popsicles sticks in the little cups. This way, you could just peel down the cup "wrapper" and go to town. Great change on your usual frozen pop recipe.

Jun 10, 2011

I followed this recipe as written and using whole milk. They were pretty good, but both my daughter and I thought the cookie cheesecake part was super sweet and clashed somewhat with the strawberry part, giving the strawberries a bitter tang. Maybe adding more sugar to the strawberries would help that, or possibly swirling the mixture thoroughly before pouring, instead of layering. I would have polled the boys on what they thought, but they were out the door like a shot with them and I never heard any complaints later! So, we'll give this recipe a solid 4 stars :)

Jul 06, 2011

These were really good! I used sugar free pudding, because that was the only cheesecake flavor I could find. I thought it was perfect :) cant wait to make again! Thanks for a great recipe!

Aug 11, 2011

These were amazing! They only lasted two days in the freezer before we gobbled them up. The only change I made in the recipe was to add a dash of kosher salt to the pudding and cookie crumb mixture to balance the sweetness, and I did use sugar-free pudding mix and fat-free milk. The pops are sort of reminiscent of the strawberry shortcake pops you can buy at the store, but the texture is very different and the strawberry flavor is more intense. This recipe made eight standard pops for me. Thanks so much for sharing!

Jul 17, 2011

These are the best pops! I made them in my Zoku Quick Pop Maker.

May 31, 2012

Love, love, love this recipe. Next time I will try with vanilla pudding as my oldest daughter does not like cheesecake. Only trouble I had (and always have) is getting them removed from the molds. I am definitely going to try the Dixie cup idea next time.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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