By Ole & Shaina Olmanson
Looking for a fun summer snack to cool down with? These lemon meringue pie pops combine all your favorite parts of the citrus pie — from the crust to the whipped cream topping — into a frozen popsicle on a stick. Kids and adults alike will appreciate this summertime classic.
This summer, Betty Crocker is bringing back original fun food on a stick – frozen pops! To celebrate one of the season’s most popular food trends and to excite food lovers looking to add DIY fun to their summertime party menus, Betty Crocker has created 12 easy-to-make frozen pop recipes from simple fruit and yogurt to adult-only cocktail pops that only call for a few simple ingredients, a pop mold and a stick.
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Lemon Meringue Pie Pops
Ingredients:
- 1 box (4-serving size) lemon instant pudding and pie filling mix
- 1 1/2 cups half-and-half
- 1/4 cup fresh lemon juice
- 1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
- 7 tablespoons coarsely crushed graham crackers
- 1/2 cup whipping cream
- 1/4 cup marshmallow creme
Directions:
- In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt. Pour generous 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham cracker crumbs. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 4 hours or until frozen.
- When ready to serve pops, in small bowl, beat whipping cream and marshmallow creme with electric mixer on high speed until soft peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.
