Time 20m Yield 28 pops. Number Of Ingredients 9 Steps:
In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.
Time 3h35m Yield 16 Number Of Ingredients 9 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.
Time 2h10m Yield 6 Number Of Ingredients 5 Steps:
Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours. Run hot water over ice pop molds for a few seconds to unmold.
Time 5h15m Yield about 24 pops Number Of Ingredients 5 Steps:
Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour. Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.
Time 10h5m Yield 16 popsicles Number Of Ingredients 4 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.
Time 15m Number Of Ingredients 3 Steps:
Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.
Time 8h Number Of Ingredients 2 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.
Time 3h10m Yield 32 Number Of Ingredients 10 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.
More about “watermelon pops recipes”
Time 5m Number Of Ingredients 1 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.
