What could be better than a slice of pie? Pie pops! Our frozen take on lemon
meringue pie has a Graham cracker crust, creamy lemon filling and a fluffy topping.
Basically it’s your own little piece of heaven–on a stick!
1 box (4-serving size) lemon instant pudding and pie filling
In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
Pour about 1/3 cup mixture into each of 7 (5-ounce) paper cups. Sprinkle each
with 1 tablespoon Graham crackers.
Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon
of the whipping cream with electric mixer on low speed until smooth.
Add remaining whipping cream, increase speed to high and beat until stiff peaks form.
Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow
mixture, forming meringue peaks.
Servings 7 | Prep Time 25 min | Total Time 6 hr 25 min
If you can't find lemon burst yogurt, you can substitute French vanilla.
Nutrition Information Serving Size: 1 Pop Calories 240 (Calories from Fat120),
Total Fat 13g (Saturated Fat 8g, Trans Fat 1/2g ), Cholesterol 45mg Sodium 270mg
Total Carbohydrate 28g (Dietary Fiber 0g Sugars 22g), Protein 3g
% Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 15%; Iro n0%