The folks at Betty Crocker are sharing a recipe for one of their favorite summertime recipes with Foodista readers- dulce de leche cheesecake pops. Velvety cheesecake is layered with Mexican caramel, otherwise known as dulce de leche, before being popped into the freezer. This dessert comes in handy when it's hot and you're looking for something sweet to cool you down. The finishing touch to these cheesecake pops are a sprinkling of cinnamon cereal for extra crunch.
- 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.
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