We had a really lovely Memorial Day Weekend. Mark’s been working long hours the last few weeks and his CFA exam is only a few weeks away so things have been generally crazy around here. Having three days of him home with no real plans was glorious. We played in the baby pool with Jake, had a picnic with friends, walked over to the town parade – such a perfect, laid-back weekend.
And I spent a lot of time in the kitchen, which is something that’s been hard to do lately. I got to try out a whole bunch of summery recipes I’m super excited to share – but figured that kicking off summer with popsicles was a sweet way to start.
Oreos are a favorite around here so these were a big hit. I got four popsicles out of the recipe but my molds are fairly large so I think you’d get six with most others.
Cookies and Cream Popsicles
3/4 cup milk
1/2 frozen whipped topping, thawed
2 Tbsp. sugar
In a blender, combine the milk, whipped topping an sugar. Add the Oreos and pulse until they are small bits.
Freeze in popsicle molds until solid.