Frozen Key Lime Pie Pops

Frozen Key Lime Pie Pops

45 mins
120 mins
18 to 24 pops



ADD Filling Mix, 1 1/4 cups CARNATION® Evaporated Milk and 2/3 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 3 minutes. Set aside.

ADD Topping Mix, remaining 1/4 cup CARNATION® Evaporated Milk and 1/2 cup water to small, dry mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed, about 2 1/2 minutes. Topping will thicken and hold peaks.

FOLD Whipped Topping into Key Lime Cream Filling until mixture is blended. Spoon into molds. Drop molds onto counter to settle filling. Cover with tops.

FREEZE for at least 2 hours or until firm.

MELT 2 tablespoons butter in glass pie plate. Mix in Crust Mix until well blended.

LINE large baking sheet with wax paper. To unmold, run warm water over molds for 5 to 10 seconds to loosen. Slide pops out and sprinkle crumb coating on pops, covering all sides or roll in mixture. Return to prepared baking sheet. Pops can be stored in single layer, tightly covered and frozen for up to 2 weeks.

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