Caramel berry popsicles

Instructions

1. Cut any large berries into smaller pieces. Process 120g berries with caramel topping, sour cream and vanilla in a blender or food processor to form a smooth purée. Transfer to a medium jug and stir in remaining berries.
2. Pour mixture into 4 x ¼-cup (60ml) capacity popsicle moulds. Freeze for 6 hours, or overnight, until frozen solid. Carefully release popsicles from moulds to serve.