Instructions

1. Beat cream cheese on medium- high speed for 2-3 minutes until smooth. Scrape down the bowl occasionally. Beat until there are no lumps left in the cream cheese.
2. Add Jet-Puffed Marshmallow creme into the bowl with the cream cheese. Beat until the two ingredients are well combined and smooth 1-2 minutes.
3. Slowly pour milk into mixing bowl and mix on low speed until incorporated into the batter.
4. Wash and dry strawberries (suggest to use a paper towel). Cut of the stems of the strawberries and chop into tiny pieces, or use a food processor to blend only until tiny piece remain.
5. Divide the batter evenly between the paper cups. You can make 4-6 depending on how much batter you want.
6. Use a food processor (or a Ziploc bag with a rolling pin) to crush graham crackers into crumbs. Pour into a microwave-safe bowl.
7. Add butter to microwave safe bowl. Microwave 30-60 seconds until butter is melted. Stir graham crackers until well coated in butter.
8. Spoon graham cracker crumbs into each cup. Stick a popsicle stick in the middle of the cup and freeze for 2-4 hours.
9. To serve, cut the top of the cup with a pair of scissors and then rip the side away until popsicle is exposed.