Red White And Blue Cake Pops Recipes

Steps:

• Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
• When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
• Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
• When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Steps:

• Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
• For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
• For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
• For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
• Once the layers are set, remove them from the refrigerator.
• Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

Steps:

• Combine dry cherry gelatin mix and 1/2 cup sugar in medium bowl. Add 1 cup boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup gelatin to each cup. Freeze 1 hour.
• Meanwhile, combine dry blue gelatin mix and remaining sugar in medium bowl. Add remaining boiling water; stir 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.
• Spoon about 3 Tbsp. COOL WHIP over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze 4 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)

Steps:

• In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
• Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
• In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.