Lemon Meringue Pie Pops
1 boxlemon instant pudding and pie filling (4 serving size)
1 1/2 chalf and half
1/4 cfresh lemon juice
1 pkglow fat lemon burst yogurt (if can't find lemon, use french vanilla)
7 Tbspcoarsely crushed graham crackers
1/4 cmarshmallow creme
1/2 cwhipping cream
How to Make Lemon Meringue Pie Pops
- 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 cream 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 peals form. Remove each pop from cup. Spread top of each with about 2 tablespoons of marshmallow mixture, forming meringue peaks. Enjoy!