I’m a little upset.
I immediately had the idea of turning it into a popsicle for this series. And then immediately became overwhelmed at the prospect – I mean, how on earth would I recreate all that perfection?
And it was perfection. And – as all of the recipes on her blog tend to be (this recipe is still one of my most-favorite, most-made dinners) – it was super easy too.
Now I had no excuse.
And now these popsicles are sitting in my freezer, basically daring me not to eat
five more than one in a sitting.
Wanna come over? Like, RIGHT NOW???
from How Sweet It Is
1 (15-ounce) can full-fat coconut milk (if you don’t care for coconut milk you can substitute 2 cups heavy cream)
2/3 cup sweetened condensed milk
2/3 cup half and half
1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
1/4 cup graham cracker crumbs (either store bought or from 2 full-sized crackers)
10 Ritz crackers, halved
10 – 15 small pretzel twists
6 peanut butter cups, chopped
1/2 cup (ish) mini M & M’s
Whisk the milks and vanilla bean paste in a large bowl – fold in the graham cracker crumbs. Transfer the mixture to a measuring cup and fill your popsicle molds about one-quarter of the way up. Add 1 – 2 of the cracker halves, pretzels and chopped peanut butter cups, along with a few M & M’s. Repeat layering 1 – 2 more times, till the molds are full.
Freeze for one hour, then add your popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water and return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver
Want ALL the popsicles? Check out my Popsicles Pinterest board!