pb cup fudge ripple cheesecake popsicles
it’s no secret that i have a sweet tooth. one of my favorite restaurants is the cheesecake factory, and i do not love them for their food, but for their cheesecake. redonkulously overpriced, but amazingly perfect in every way cheesecake. my absolute favorite is adam’s peanut butter cup fudge ripple cheesecake, there’s nothing else on the menu that even comes close to comparing to this masterpiece. obviously, i cannot indulge myself in this very often, but have found a way to enjoy it at home… for a lot less calories and a lot less moo-lah.
tom bought me a popsicle mold for my birthday this year, and it has been a lot of fun making tasty creations with it. i started out with the basics, like chocolate pudding and juice mixed with club soda, but these recipes were not blog worthy. this recipe made the cut. look for more popsicle blogs to come!
note: this recipe is enough for 1 c worth of popsicle filling, and little extra for quality control. my molds hold about 1 c, but this recipe can be multiplied as needed.
- 1/2 pkg sugar free jell-o instant cheesecake pudding
- 3/4 c milk
- 1 tbsp peanut butter
- 1 tbsp chocolate syrup
- 2 pb cups, coarsely chopped
- in a medium bowl, whisk together milk and pudding mix for 1 min, 30 sec. stir in peanut butter. swirl in chocolate syrup.
- pour a spoonful of pudding mixture in popsicle mold, add pb cups, repeat until mold is full.
- freeze for 4 hours or overnight.
does anyone have any suggestions for another cheesecake popsicle flavor? let me know!