Well, I don’t know about where you might live, but where I am here in the Southwest it has been scorching HOT! I’m talking about sticking to your seats, melting into your clothes.. HELLA-H O T! But, just because it’s hot doesn’t mean we’re going to stop entertaining, and stop eating, and um…stop eating sweets.. Oh, NO!
We just need to modify the way we prepare our scrumptious treats…and by “modify” clearly I mean…. “Don’t even think about turning on the oven, or I’ll kill you type of treats!” 😉
Thanks to the top quality convenience of Lucky Leaf Fruit Filling and Topping, I was able to put a cool, refreshing, uniquely sweet & whimsical treat on the table without even breaking a sweat. In fact, these delicious pops actually cool you off, in the most delicious way EVER.
These babies are everything we know and love about Cherry Pie, all chilled out on a stick, ready and waiting to make you shiver, minus the oven. Cool, creamy, and oh-so-pretty pops are just what the sweaty crabby people ordered, and who are we to deny them?
~They will disappear almost as fast as you can serve them, so make LOTS!
What you’ll need for 8 average sized pops:
1 – 595 g can of Premium Cherry Lucky Leaf Fruit Filling and Topping
2 cups of vanilla ice cream.. yes, any flavor of ice cream will work. 🙂
1 cup graham cracker crumbs
8 popsicle molds… your choice of shapes.
Directions:
Scoop the ice cream into a large bowl and let it almost melt fully, you want it to be pourable.
While the ice cream softens up, add an approx. tsp. of graham cracker crumbs into the molds…
Add half the can of cherry filling into the soft ice cream… reserve the rest for adding into the molds.
…and gently swirl it around, making sure not to over stir it so you have pretty swirls throughout the pops…
Now fill the molds 3/4 of the way with the ice cream.
Top it with the remaining cherry filling, and another sprinkle of the graham cracker crumbs
Cover the mold securely with some foil or plastic wrap..
…and insert the sticks making sure not to go all the way down, hitting the bottom of the mold.
Freeze them for 3 hours to overnight.
When you’re ready to serve, simply run the mold under some warm water, remove the cover, and gently pull on the stick to release the pops. If it’s still too difficult to remove them, run them under warm water again…
Now you can dig in, and cool off! ~Enjoy! 🙂
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