Caramel Frozen Milksicles
  • 1 1/2 cups low-fat milk
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp vanilla extract
  • 1/3 cup caramel ice cream topping at room temperature
  • 6 (3 oz) plastic or paper cups or 6 (2.5 oz) freezer pop molds
  • 6 Popsicle* sticks
    Combine sugar and cornstarch in a medium saucepan and gradually whisk in milk. Simmer over medium heat until thickened, about 2 minutes, whisking frequently. Remove from heat, stir in vanilla extract. Transfer to a large shallow bowl, place in refrigerator for about 40 minutes, stirring occasionally. Drop heaping tsps full of caramel topping randomly over pudding. Gently swirl into pudding. Spoon mixture into plastic cups, place cups in an 8-inch baking pan or pie pan. Place Popsicle* sticks in centers. Freeze until firm.