These creamy Cookies and Cream Popsicles are a delicious copycat of Yasso bars. Made with Greek yogurt and Oreo Thins, they are cool, refreshing, and more affordable than the store-bought ones!
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We've had a heat advisory in Florida for six days straight this month. Going outside feels like walking into an oven, and I'm so over the humid summer heat. At least there are ice cream tacos and popsicles in my freezer to enjoy every afternoon.
Lately I have been buying cookies-and-cream Yasso bars. They are really good, but a box of 4 costs around $6. That's $1.50 each! This adds up quickly, especially when we eat them so fast. So I decided to make a homemade version!
I started with Greek yogurt and a splash of milk, then whisked in a sugar-free pudding mix until it was thick and creamy. Adding Cool Whip and crushed Oreos gave it a light, fluffy texture with a cookie flavor. I spent around $16 and made 24 popsicles, which comes out to about $0.67 each. Totally worth it for all those yogurt popsicles in the freezer!
Why You'll Love Homemade Oreo Popsicles
- Budget-friendly! These homemade bars have the same refreshing flavor as the Yasso bars, but they cost way less to make.
- A protein boost for your sweet tooth. Greek yogurt and Fairlife milk give these popsicle treats a creamy texture and a little protein boost.
- Light, fluffy, and lower in sugar. Using Oreo Thins, zero sugar pudding, and light Cool Whip keeps the sugar content lower while still adding a slight cookie crunch.
- Ready in minutes with zero baking. Mix, pour, freeze, and done. The freezer does all the hard work!
What are Yasso Bars?
Yasso bars are frozen Greek yogurt dessert bars available in a variety of flavors. They are a lower-calorie alternative to ice cream.
Key Ingredients
Here are the ingredients you will need to make this Oreo popsicle recipe. Scroll down to the printable recipe card for the exact amounts and full directions.
- Plain Greek Yogurt: Full-fat gives you the creamiest texture, but low-fat is a great lighter option that is still delicious. Choose a yogurt that you like the taste of.
- Milk: I like to use 2% Fairlife milk for the higher protein content. Regular milk works perfectly fine too.
- Salt and Vanilla Extract: Adds flavor.
- Zero Sugar Instant Pudding: This sweetens the yogurt and makes it creamy. Make sure you buy the instant pudding, and not the cook & serve kind. I really like the white chocolate with the cookie chunks.
- Cool Whip: Adds a light, fluffy texture to the mixture and, I think, makes these homemade popsicles taste like the Yasso bars. Homemade whipped cream is another option.
- Oreos: I choose Oreo Thins because they are smaller and have less sugar than regular Oreo cookies.
Popsicle Variations
- Use a different pudding flavor. Vanilla or cheesecake pudding is a good sub for the white chocolate.
- Try other cookies. Golden Oreo or the mint Oreo Thins would be delicious.
- Double the chocolate. Use a chocolate pudding mix for extra chocolate goodness.
- Add a magic shell. Dip the frozen popsicles in magic shell for a hard coating.
How To Make Cookies and Cream Popsicles
You are going to love how easy these are to put together. Whisk a few ingredients together, spoon into molds, then pop in the freezer. The hardest part is waiting for them to freeze solid.
- Make the creamy base. Whisk the yogurt, milk, and pudding mix in a large bowl until smooth and thick.
- Fold in the Cool Whip. Gently stir the whipped topping into the yogurt mixture.
- Add the Oreo chunks. Use a cutting board and knife to chop the cookies into small pieces. Gently fold most of the cookies into the mixture.
- Fill the molds. Spoon the mixture evenly into each mold, then tap a few times. Sprinkle with a few crumbs, then push a popsicle stick into each one. Freeze overnight or until fully frozen.
BruCrew Tips
- Whisk until everything is smooth. Make sure the pudding is completely dissolved in the yogurt and milk before adding the other ingredients.
- Fold in the Cool Whip gently. Stirring too long or too fast will deflate the cream; then you will lose that fluffy texture.
- Use a silicone mold for an easy release. Silicone molds flex and move better, so it is easier to slide the popsicles out.
- Tap the mold on the counter. A few gentle taps will help the mixture settle and release air bubbles, resulting in a smoother popsicle.
- Freeze overnight. Allow enough time for the mixture to freeze solid before removing it from the molds.
Storing and Freezing
Run the outside of the mold under warm water for just a few seconds to loosen the popsicles before pushing them out. Do not hold it under very long, or the pops will start to melt.
Wrap each popsicle in plastic wrap or parchment paper, then store in a freezer bag. They will keep for up to 2 months, although they never last that long around here.
FAQs
No, but the texture will not be as light and fluffy. The whipped topping gives these bars that Yasso bar texture. Try adding homemade whipped cream.
Small Dixie paper cups work great too. Fill them ¾ full, cover with a piece of foil or plastic, then poke a popsicle stick through. Peel off the paper cup when you are ready to enjoy.
More Frozen Treats
- Dole Whip Popsicles
- Blueberry Banana Frozen Yogurt
- Peanut Butter Banana Popsicles
- Oreo Milkshake
- Caramel Coffee Pudding Pops
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Recipe
Cookies and Cream Yogurt Popsicles
These creamy Cookies and Cream Popsicles are a delicious copycat of Yasso bars. Made with Greek yogurt and Oreo Thins, they are cool, refreshing, and more affordable than the store-bought ones!
Ingredients
- 1 ½ cups low fat plain Greek yogurt
- ½ cup 2% Fairlife milk
- 2 teaspoons vanilla extract
- pinch of salt
- 1 box Zero Sugar Instant White Chocolate Jello Pudding Mix
- 1 cup thawed Cool Whip
- 8 Oreo Thins, chopped and divided
Instructions
- Whisk the yogurt, milk, vanilla, and salt in a large bowl. Sprinkle in the instant pudding mix and whisk again until dissolved. The mixture will be thick.
- Gently fold in the Cool Whip and 8 of the chopped cookies.
- Spoon the mixture evenly into a mold that makes 8 popsicles. Gently tap the mold on the counter a few times to help the mixture settle and release air bubbles.
- Top the mixture with the remaining cookie crumbs. Press it into the yogurt. Add a popsicle stick to each one, then cover and freeze overnight.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 6mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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