Frozen Jello Pops Recipes

Steps:

• Stir boiling water into gelatin and sugar in medium bowl at 2 minutes until completely dissolved.
• Stir in cold water.
• Pour into pops molds or plastic or paper cups.
• Freeze about 2 hours or until almost firm.
• Insert wooden spoon or stick or plastic spoon into each for handle.
• Freeze 8 hours or overnight until firm.
• Press firmly on bottom of mold to release pop.
• Store leftover pops in freezer.

Steps:

• Put six 3-to 4-ounce ice pop molds in the freezer for 30 minutes.
• Combine the strawberries and 1 tablespoon each coconut cream and honey in a blender. Puree until smooth. Pour into a liquid measuring cup and set aside. Rinse out the blender.
• Combine coconut milk, 1 tablespoon each coconut cream and lime juice in the blender. Puree until smooth.
• Evenly divide strawberry puree between the frozen pop molds. Carefully layer the coconut milk over the strawberry puree. Freeze for 30 minutes. Rinse out the blender.
• When you are ready to complete the frozen pops, combine the blueberries and the remaining 1 tablespoon each coconut cream, honey and lime juice in the blender. Puree until smooth (see Cook's Note).
• Remove the frozen pop molds from the freezer and fill with the blueberry puree, and insert the frozen pop mold stick.
• Freeze until set, at least 4 hours up to overnight. Let sit at room temperature for 5 minutes before unmolding and serving.

Steps:

• Cut a small slit in the center of each pudding snack lid. Insert wooden pop stick into each slit.
• Freeze 5 hours or overnight until firm.
• To release frozen pudding pop from cup, carefully remove lid over stick. Place bottom of cup in warm water for a few seconds. Press the bottom of the cup firmly to release the pop. (Do not twist or pull on the stick.)

Steps:

• Add 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Unmold gelatins; cut into 1/2-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 min. Add gelatin cubes; stir gently.
• Spoon into 8 (5-oz.) paper cups. Insert wooden popstick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

Steps:

• Mix pudding and milk in deep bowl until mixture begins to thicken.
• Pour into paper cups, then insert a popsicle stick upright in each cup.
• Place cups on cookie sheet and put into freezer until firm.
• Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
• To serve, tear cup from frozen pudding and use popsicle stick as a handle.

Steps:

• POUR cold milk into medium bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes. Spoon into 6 (5-oz.) paper or plastic cups.
• Insert wooden pop stick or plastic spoon into each for handle.
• FREEZE 5 hours or until firm.
• To remove pop from cup, place bottom of cup under warm running water for 15 seconds.
• Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.)
• Store leftover pops in freezer.

Steps:

• Add boiling water to combined dry gelatin mix and sugar in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water.
• Place fruit in 9 frozen pop molds. Pour gelatin mixture over fruit. Insert wooden pop stick into center of each mold.
• Freeze 5 hours until firm.

Steps:

• In a heavy-bottomed saucepan, combine the cornstarch and salt.
• Gradually stir in milk (I prefer 1 cup half and half mixed with 2 cups whipping cream, so bottom of the pot will not scorch).
• Stir in corn syrup and vanilla.
• Bring to a boil; cook and stir for 1 min, or until thickened.
• Reduce heat, stir in the milk chocolate chips until melted.
• Pour in to cups (sprayed lightly with vegetable spray, I like Pam spray).
• Cover each cup with heavy-duty foil; insert sticks through foil.
• Place in a 13 x 9-in pan.
• Freeze until firm.
• Remove foil and cups before serving.

Steps:

• Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine.
• Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together.
• Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream.
• Layer the different ingredients in ice pop molds. Chill until completely frozen.
• TIP: Unmold by briefly running the molds under warm water.

Steps:

• Add boiling water to combined gelatin mix and sugar in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water.
• Pour into 6 paper or plastic cups. Freeze 2 hours or until gelatin is almost firm. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 3 hours or until firm. Remove pops from cups before serving.

Steps:

• Stir boiling water into combined dry gelatin mix and sugar in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Pour evenly into pop molds. Freeze 2 hours or until almost firm.
• Insert pop stick into each mold for handle.
• Freeze 8 hours or overnight until firm. Press firmly onto bottom of mold to release pop. Store leftover pops in freezer.