Frozenjellopops Recipes

FROZEN JELLO POPS

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.

FRESH FRUIT AND YOGURT ICE POPS

Steps:

• Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
• Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
• Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

FROZEN YOGURT AND FRUIT POPS

Steps:

• Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
• In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
• Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.

FROZEN PUDDING POPS

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.

'KING OF ROCK' FROZEN PUDDING POPS

Steps:

• Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes. Allow to rest until nearly set, 4 to 5 minutes.
• Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture. Spoon the mixture into popsicle molds, tapping the mold on a hard surface to allow any air bubbles to escape. Store in freezer until completely frozen solid, 5 hours to overnight. Running warm water over the outside of the mold will make it easier to remove the pops.

FRESH FRUIT FROZEN YOGURT POPS

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

FROZEN YOGURT POPS

Steps:

• Fold jam into yogurt. Fill ice-pop molds and freeze until firm, at least 6 hours; store for up to 3 days.

FROZEN GELATIN POPS

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.

FROZEN YOGURT FRUIT POPS

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

JELL-O® FROZEN STRAWBERRY POPS

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.

EASY FROZEN YOGURT POPS

Steps:

• Open the yogurt containers. Spoon out all but 2 tablespoons of the yogurt from each container and place it in a medium bowl. Place 1 teaspoon granola, 5 blueberries, 1 halved raspberry and 1 halved blackberry in each container. Spoon about 2 tablespoons of yogurt on top of the berries. Repeat until you have a total of 3 layers each of yogurt, berries and granola in each container.
• Place an ice pop stick in the center of each yogurt container. Freeze until solid, at least 4 hours and preferably overnight.
• When ready to serve, remove a yogurt container from the freezer, dip the base into warm water and let sit for 15 to 20 seconds. Using the stick, gently pull and twist the yogurt pop out of the container. Serve immediately.

JELL-O FROZEN FREEDOM POPS

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.

JELL-O® FROZEN PUDDING POPS

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.)

FROZEN JELL-O FRUIT POPS

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.