Strawberry Shortcake Ice Pops

Strawberry Shortcake Ice Pops

12 Reviews 4 Pics
  • Prep

    10 m
  • Ready In

    8 h 10 m
The Bunny Chef
Recipe by  The Bunny Chef

“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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Adjust Servings

Original recipe yields 8 frozen pops



  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 (12)

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The Bunny Chef

The Bunny Chef

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!

Sarah Jo

Sarah Jo

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.



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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Amount Per Serving (8 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 24.2 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Easy, Eggless Strawberry Ice Cream


next recipe:

Chocolate Cookie Pudding Pops