Are you excited?
And when Billy invites you to be on his blog, you bring your A-game.
I’ve had these beauties pinned forEVER – but was always too timid to give them a try. I mean, ice cream and hot oil? I’m not a county fair vendor.
But I decided this was the year to go-big-or-go-home.
TOTALLY. WORTH IT.
These are like the best-ever version of a Good Humor Strawberry Shortcake. And other than the abject fear I experienced with each dip of a pop into that hot oil, they were super easy too.
And come back here every Wednesday for the rest of the summer for more popsicles! Yay!
lightly adapted from Tasty
8-ounce block cream cheese, at room temperature
1 cup confectioner’s sugar
1 cup heavy cream
1 1/2 cups strawberries, chopped
5 cups Nilla wafers, crushed and transferred to a shallow dish
4 eggs, beaten in a shallow dish
vegetable oil, for frying
Beat the cream cheese and sugar till smooth. Add the heavy cream and beat till soft peaks form. Add the strawberries and beat till berries are mostly broken down (you’ll have some small pieces, which is fine). Transfer mixture to your popsicle mold (I swear by this one), rapping the mold on your counter as you fill, to eliminate any air bubbles. Insert popsicle sticks and freeze overnight.
Line a baking sheet with foil. Remove pops from molds by running briefly under hot water – place on your prepared sheet and return to the freezer.
Working with one pop at a time, dip in the beaten egg and then coat completely with the crushed Nilla wafers. Repeat with a second coating of egg/Nilla wafers and freeze for at least one hour.
Heat the oil in a large pot to 375 degrees. Working with one pop at a time (and wearing heatproof gloves), dip into the hot oil and hold for 10 seconds. Pat with a paper towel and return to the freezer. Repeat with remaining pops; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver