These strawberry blueberry 4th of July popsicles are a wonderful treat for the hot summer months! Sweet, delicious, and so festive!
Well, we are rolling right along with popsicle week, and I’m so happy, because it is going to be a HOT weekend here! Today I’m so happy to have Chelsea from Chelsea’s Messy Apron to share a recipe with us! Chelsea’s blog has a ton of amazing desserts – these Peanut Butter Blondies caught my eye (they’re gluten free!), and this recipe for flourless Double Chocolate Breakfast Cookies sounds delicious, too! She is my cup of tea – I am totally a believer in cookies for breakfast! Thanks for being here, Chelsea!
Hello to The Pretty Bee readers! I’m so excited that Kelly invited me to come over here and share a recipe with you all today. My name is Chelsea and I blog over at Chelsea’s Messy Apron where I share a wide variety of recipes from decadent desserts to comfort foods to healthy snacks and meals.
The Fourth of July is coming up quick and I have just the dessert to keep you cool and to help you feel festive – 4th of July popsicles with red, white, and blue stripes.
You create one main mixture of cream cheese, sweetened condensed milk, and whipped topping. That mixture gets separated into three parts – one gets strawberry jell-o added to it, one remains plain (white layer), and the last section gets blueberry jell-o mixed in. These are so simple and something the kids can even help with.
I made these 4th of July popsicles with low-fat ingredients – I used reduced-fat cream cheese, low-fat sweetened condensed milk, and sugar-free whipped topping. You can use the full-fat ingredients or adjust certain ingredients to your preference.
These popsicles take at least 10 hours to freeze, so I would suggest making them the night before you need these. When you are ready to eat them, run the mold under warm water for about 10-15 minutes and the popsicle will slide right out.
Disclosure: This post contains affiliate links.
Multicolored Flag Ice Pops
- 14 ounces low-fat sweetened condensed milk
- 8 ounces reduced-fat cream cheese softened
- 8 ounces light whipped topping completely thawed
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jell-o mix dry
- 1/4 cup blueberry jell-o mix dry
- In a large bowl, beat the cream cheese until smooth. Slowly add in the sweetened condensed milk, and beat until smooth and creamy. Stir in the vanilla extract.
- Gently fold in the completely thawed whipped topping.
- Separate the mixture into 3 bowls. Add the strawberry jell-o mix to one bowl, the blueberry jell-o mix to the other bowl, and leave the last bowl white.
- Alternating the colors, pour the mixtures into the ice pop molds.
- Freeze for at least 10 hours but preferably overnight.
- When ready to eat, run the ice pop mold under warm water for about 15 seconds, remove the ice pops, and enjoy immediately.
Here are some more desserts from Chelsea’s Messy Apron: