DULCE DE LECHE CHEESECAKE POPS
Your favorite dessert has hit the freezer just in time for the dog days of summer. Decadent cheesecake takes pop-form with layer after layer of dulce de leche and crunchy cinnamon cereal. See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
- In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
- About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Pop, Sodium 170 mg, Sugar 29 g, TransFat 1/2 g
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