1. The biscuits are crushed into crumbs, the butter is insulated and the water melts
2. Mix biscuit crumbs and butter and set aside. The ratio of butter to biscuit crumbs is 1:2
3. Mix cream cheese, sugar, whipped cream and pure milk. Stir the cream cheese and sugar evenly to make the volume slightly bulky. Then add the whipped cream and milk in portions and mix for about a minute and a half until smooth.
4. Pour into the prepared molds separately, sprinkle the processed biscuit crumbs, and press lightly
5. Use popsicle molds, put them in the refrigerator for at least 4 hours, and can be stored for up to three days. When eating, leave them at room temperature for a few minutes
