Push Up Pop Recipe Recipe 445

ORANGE SHERBET PUSH UP POPS

Steps:

• Combine ingredients in a large mixing bowl. Stir to combine thoroughly.
• Pour ingredients into the bowl of an ice cream mixer (I had to work in batches. I couldn't fit the entire bowl into my ice cream maker. Store the remainder in the fridge for the next batch). Process sherbet according to manufacturers directions.
• While the sherbert is still soft. carefully pour it into plastic molds. Freeze upright for several hours until hard.

PRINCESS PUSH IT UP POPS

Steps:

• Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
• To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.

FROZEN SUMMER SLUSH

Steps:

• Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place tea bags in 2 cups boiling water, and let steep until desired strength is acquired.
• In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight.
• To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.

PUSH-UP POP RECIPE RECIPE - (4.4/5)

Steps:

• In a medium bowl, dissolve blue jello in 1 cup boiling water. Stir in 1 cup cold water. Carefully spoon 2 Tablespoons of the liquid jello into each push-up pop container. Refrigerate for 1-1.5 hours or until firm. In a sauce pan, sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. Add the milk and sugar; heat over medium heat stirring until gelatin and sugar are dissolved. Let mixture cool for about 5-10 minutes. Whisk in sour cream and vanilla. Spoon 2 Tablespoons of the white gelatin mixture into each push-up pop over the blue jello. Refrigerate for 1 hour or until firm. In a medium bowl, dissolve red jello in 1 cup of boiling water; stir in 1 cup of cold water. Spoon red jello over the white layer. Chill until set, about 1-1.5 hours. Fill the remaining space in the push-up pops with cool whip and garnish with blueberries. Makes 16 push-up pops.

BANANA SPLIT PUSH POPS

Steps:

• Stand 10 to 12 push-pop dispensers upright in an ice cream cone holder with as many openings as you have containers. Slice the pound cake into 1/2-inch slices. Using the open end of a push-pop dispenser as a cutter, cut rounds of pound cake from the slices. Push a pound cake round to the bottom of each dispenser with your finger.
• Remove the banana split ice cream from its container and cut into 1/2-inch-thick slabs. Using the open end of a push-pop dispenser as a cutter, stamp out rounds of the ice cream slabs. Push an ice cream round on top of each pound cake round with your finger or a spoon.
• Place banana slices on top of the ice cream rounds and spoon in a little hot fudge sauce. Pipe a tall mound of whipped cream into each push pop until it stands up over the edge. Garnish with chopped walnuts, banana slices and maraschino cherries. Freeze until firm, about 1 1/2 hours.