|These cookies and cream Oreo pops should hold a special place in your "Cool Whip recipes" file.|
|Cookies and Cream Popsicle Recipe...a creamy popsicle that's easy to make.|
|This Oreo popsicles recipe is an easy cool whip dessert that tastes delicious.|
Cookies and Cream Pops Recipe (Oreo Pops)Adapted from peanut butter oreo popsicle recipe at passthesushi.com
1 container cool whip, thawed
8 ounces cream cheese at room temperature
18-22 Oreos (more or less...just follow your heart)
1/4 tsp vanilla
3oz dixie cups and popsicle sticks or plastic spoons
OR popsicle molds
Makes about 20-24 3oz popsicles
Put the Oreo cookies in a ziplock bag and destroy them with something until they're broken into medium-large chunks. Put all of the chunks in a pasta strainer that has pretty big holes in it, and sift out the fine cookie dust. Save the dust for later. Sifting helps you in two ways: 1) It keeps the "cream" part of the popsicle from turning gray when you mix everything together, and 2) You can save the fine dust for decorating the top of the pops before you freeze them.
Stick the cream cheese in the microwave if you need to soften it up a bit more. Then, put it in an electric mixer with sugar and vanilla and whip until smooth. Fold in the Cool Whip, then fold in the cookie chunks.
Fill your popsicle molds or dixie cups. I used 3oz paper dixie cups, and the mixture was thick, so I had to carefully fill the cups to avoid trapping air bubbles (as a result, this recipe takes longer to make than last week's pour-n-freeze melon popsicles). Add the popsicle sticks or plastic spoons - the batter is thick enough to hold them up - then pour fine cookie crumbs on top of each popsicle and press down a bit so they stick.
Freeze these for at least 4 hours for best results, though they'll never get rock solid. To remove the dixie cups, just peel them off.
|This Cookies and Cream Popsicle Recipe makes a delicious, creamy popsicle.|