clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fruity Layered Dessert Pops & Cups

Fruity Layered Dessert Pops & Cups

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 36 2-inch mini pops 1x
  • Category: Dessert
  • Method: Whipping
  • Cuisine: Plant Based
  • Diet: Kosher


Perfect for your summer or July 4th patriotic barbecue, this recipe can be made frozen for a refreshing fun, fruity, creamy, red-white-and-blue icy-cold pop, or can be chilled in dessert cups for an elegant and delicious end to your festivities!


Units Scale
  • 1 pint blueberries, washed & dried
  • 1 pound strawberries, hulled, washed, dried and cut into halves
  • 4 cups heavy whipping cream
  • 2 3.4 ounce packages instant vanilla pudding mix
  • 2 tablespoons sugar, divided
  • 1 teaspoon blueberry extract (optional)
  • 1 teaspoon strawberry extract (optional)
  • blue gel food coloring (optional)
  • red gel food coloring (optional)
  • additional blueberries and strawberries for garnish


  1. Using a food processor, coarsely chop the blueberries and 1 tablespoon of sugar. Then place the blueberries in a medium bowl and set aside.
  2. Rinse and dry the processor bowl and blade, then coarsely chop the strawberries and the remaining tablespoon of sugar.
  3. In a large mixing bowl, whip the heavy whipping cream and pudding mixes until stiff peaks form.
  4. Divide the pudding-cream mixture into four even portions, folding ¼ into the chopped blueberries and ¼ into the chopped strawberries.
  5. Fold the blueberry extract and blue food gel into the blueberry cream, then fold the strawberry extract and red food gel into the strawberry cream.
  6. Alternately spoon the blueberry, vanilla, then strawberry creams into dessert cups.
  7. For a neater dessert, place the blueberry cream, strawberry cream, and vanilla cream into separate pastry bags or Ziploc bags. Cut a ¼ inch hole in the bottom of the blueberry cream bag, then pipe the blueberry cream into the dessert cups. Cut a ¼ inch hole in vanilla cream bag, then pipe the vanilla cream over the blueberry cream. Cut a ¼ inch hole in the strawberry cream bag, then pipe the strawberry cream over the vanilla cream.

For mini cream pops


  1. Pipe the creams as directed above into 2” mini dessert cups.
  2. Place a small dessert spoon or popsicle stick into the center of the cream.
  3. Tap the cup to remove air pockets and evenly distribute the creams.
  4. Place in the freezer for at least 3 hours.
  5. Carefully remove from cups and serve at your favorite patriotic barbecue!

For individual dessert cups

  1. Pipe the creams as directed above into individual dessert cups.
  2. Tap each cup lightly on the counter to eliminate any air pockets in the desserts and to evenly distribute the creams.
  3. Refrigerate for at least 3 hours. G
  4. arnish with additional cream, blueberries and strawberries.


You can make these Fruity Layered Desserts into pops or cups.   The pops must be frozen, while you can simply refrigerate the cups for at least an hour.

Get creative with your fruit flavors.  You can substitute other fruit flavors instead of the strawberry and blueberry.

Looking for a really dramatic dessert?  You can make a Fruity Layered Dessert CAKE!  Simply spread different layers in a springform pan.  Freeze for at least 3 hours before unmolding.  Top with fruit and additional cream.

Keywords: Popsicles, Fruit Dessert, Gluten Free, Dairy Free, Kosher, Meat Free, Plant Based.


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.