The latest craze for snackers seems to be just about anything on a stick- cake pops, brownie pops, ice cream or yogurt pops, fruit pops, and now- pie pops.
I have to admit, that does look scrumptious, doesn't it? This frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Perfect for your holiday weekend, and easy to make. The longest part is the freezing. Prep tonight and eat tomorrow! Lemon Meringue not your thing? Check out Pillsbury.com for more frozen pop ideas, and if you sign up for their emails, they'll come straight to your inbox.
Here's the recipe that got delivered to my inbox this morning from Pillsbury:
- 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
- 1/4 cup marshmallow creme
- 1/2 cup whipping cream
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-oz) 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.
If you can't find lemon burst yogurt, you can substitute French vanilla.
For nutritional information, or more delicious snack ideas, visit Pillsbury.com