• 1 pt. blueberries
• ½ c. Yankee Blue wine
• ¼ c. heavy cream
• ¼ c. softened cream cheese
• 4 tbsp. sugar • ¼ c. graham crackers
• 1 tbsp brown sugar
-Puree blueberries & wine. Beat heavy cream and sugar in a cold bowl until soft points form; fold in softened cream cheese. Set aside 1/4 cup of cream cheese mixture into a separate bowl, combine with graham cracker crumbs & brown sugar.
-Pour 2 tablespoons of blueberry and wine mixture into each pocket. Squeeze a tablespoon of cheesecake mixture on top of the blueberry layer.
-Pour a small amount of graham cracker mixture on top of cheesecake mixture.
-Continue layering until pockets are filled.
-Cover top of popsicle with foil and place popsicle stick in the center. Freeze overnight.