1

Cut any large berries into smaller pieces. In a blender or food processor, purée ½ cup berries, the caramel topping, sour cream, and vanilla. Transfer to a medium bowl with a spout or medium pitcher. Stir in the remaining berries.

2

Pour the mixture into 4 (2-oz) ice pop molds. Freeze for 6 hours or overnight until frozen solid. Carefully release the ice pops from the molds to serve.

3

Serving size: 1 ice pop