Place the cereal in a ziploc bag and set on a cutting board. Pound with a kitchen mallet until broken into smaller pieces. (It's okay to have some big chunks and some little pieces).

In a blender, combine the cream cheese, whipping cream, almond milk, collagen, sweetener, and vanilla extract. Blend until smooth.

Stir the crushed cereal into the mixture in the blender, making sure to scrape from the bottom to distribute well.

Press wooden popsicle sticks about 3/4 of the way into the popsicles and freeze until firm, about 6 hours.

To unmold, heat a kettle with water to boiling. Standing over the sink, run hot water up and down the outside of the mold for a few seconds, then gently tug on the stick.