Scoop the ice cream into a large bowl and let it almost melt fully (you want it to be pourable).
While the ice cream softens, add approximately 1 tsp graham cracker crumbs into molds.
Add half the can of cherry fruit filling into the soft ice cream. (Reserve rest of filling to add into the ice cream molds.) Gently swirl filling around, making sure not to over stir, so you have pretty swirls throughout the pops.
Fill molds 3/4 of the way with the ice cream.
Top each mold with remaining fruit filling, and another sprinkle of graham cracker crumbs.
Cover the mold securely with some foil or plastic wrap and insert sticks making sure not to go all the way down hitting the bottom of the mold.
Freeze for 3 hours to overnight.
When you're ready to serve, simply run the mold under warm water, remove the cover and gently pull on the stick to release the pops.
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