I have never made these, but Tyler wants me to. Probably good in the spring/early summer when you’re looking for something to do with the strawberries you just picked.
Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bow]; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.
Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.
Unmold ice pops; dip tips in graham cracker crumbs.