Reviewed: Mar. 14, 2012

kids loved them. I wonder if you can use yogurt instead of the pudding mix? I will try it and let you all know.

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Reviewer:

stacey

Cooking Level: Intermediate

Reviewed: Sep. 1, 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!

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7 users found this review helpful

Reviewer:

The Bunny Chef

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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: 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!

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3 users found this review helpful

Reviewer:

Sicily

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Jul. 17, 2011

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

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Reviewer:

KITTY441

Reviewed: Jul. 5, 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!

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8 users found this review helpful

Reviewer:

Jenwee99

Cooking Level: Intermediate

Reviewed: 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 :)

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10 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jun. 8, 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.

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23 users found this review helpful