Watermelon Salad Pops Recipes

Steps:

• Cut watermelon into 6 wedges, then cut small slit into rind side of each wedge. Insert wooden pop stick into each slit for handle. Place in single layer on plastic wrap-covered rimmed baking sheet.
• Use toothpick or thin wooden skewer to poke a few small holes in flesh of each watermelon slice; drizzle evenly with vinaigrette.
• Refrigerate 45 min.
• Combine remaining ingredients; sprinkle over watermelon before serving.

Steps:

• Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
• Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
• Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Steps:

• Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

Steps:

• In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
• To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.

Steps:

• Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
• Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.