Jiggly Aquarium Pops Recipes

JIGGLY SHARK POPS

Steps:

• Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
• Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
• Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
• Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.

EASY ANY-JUICE ICE POPS

Steps:

• In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight 3-ounce ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

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.

PIGGY POPS

Steps:

• Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.