It was my turn recently to take snacks for the virtues class I help put on for Monkey and his friends. I was inspired by my friend Frances’ recipe for Puerto Rican limber (an alternative to ice cream). She was kind enough to chat with me about it, and soon the idea came together for a treat taking advantage of the last of the wonderful ripe summer strawberries: strawberry cheesecake pops!
They were easy to make, and the kids and moms all enjoyed them. I should add that it also tastes good without freezing, as a sort of milkshake. Here’s how you can make your own!
Easy Strawberry Cheesecake Pops
1 lb cleaned and sliced strawberries
3/4 small can of sweetened condensed milk
6 – 7 crushed animal crackers (could also use 3-4 graham crackers)
Put all ingredients in a blender and mix until well blended. Adjust to taste. Keep in mind that you should make it slightly sweeter than you normally like, as freezing tends to dull the sweetness.
Pour into small Dixie cups and freeze overnight. Enjoy!