In a medium bowl, whisk together the instant white chocolate pudding mix and 2 cups of cold milk for 2 minutes until thick and smooth.

Gently fold in 1 cup of thawed whipped topping into the pudding mixture until combined.

Select five 5-ounce or 3-ounce cups and layer sliced strawberries or blueberries at the bottom of each cup.

Spoon a layer of the pudding mixture over the fruit in each cup, filling about halfway.

Add another layer of the opposite fruit on top of the pudding in each cup.

Insert popsicle sticks into the center of each cup.

Place the cups in the freezer and allow them to freeze for at least 24 hours.

Run each cup under warm water for about 5-10 seconds to loosen the pops and carefully wiggle them out.