Coffee-Toffee Pops

6 ingredients
7 steps

Ingredients

  • 1 cup Philadelphia Cream Cheese Product
  • 1 cup vanilla nonfat Greek-style yogurt
  • 3 Tbsp. brewed Nabob Bold Coffee, cooled
  • 1 can (300 mL) sweetened condensed milk
  • 1 cup thawed Cool Whip Whipped Topping
  • 2 chocolate-covered toffee bars (39 g each), coarsely chopped

Directions

  1. 1
    Beat cream cheese product in large bowl with mixer until creamy.
  2. 2
    Add yogurt and coffee; mix well.
  3. 3
    Gradually beat in milk.
  4. 4
    Gently stir in remaining ingredients.
  5. 5
    Spoon into 8 frozen pop molds.
  6. 6
    Insert handles into centres of molds.
  7. 7
    Freeze 3 hours or until firm.

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