PrintThese patriotic popsicles are perfect on a hot summer day!
Ingredients:
1 cup sugar, divided
1 pkg. (3 oz.) blue raspberry gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) cherry gelatin
4 oz. cream cheese, softened
1-1/2 cups light whipped topping
16 (3-oz.) paper cups
Instructions:
Mix 1/3 cup sugar and blue raspberry gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 minutes until sugar and gelatin are completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to blue raspberry gelatin; stir until ice is completely melted. Refrigerate 25 minutes.
While blue raspberry gelatin is setting, repeat step 1 using cherry gelatin mix but do not refrigerate. Instead, pour the cherry gelatin evenly into 16 (3-oz.) paper cups. Freeze 20 minutes.
Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Fold in whipped topping; spread over gelatin in cups.
Pour blue raspberry 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.
Nutrition Facts
(Serves 16)
Per serving:
Calories: 106
Total Fat: 4.5 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 16 mg
Sodium: 16 mg
Total Carbohydrates: 16 g
Fiber: 0 g
Protein: 1 g
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