Frozen Pudding Pops

contributed by Deb Reno

1 box instant pudding

2 c. milk

1 container cool whip (or whipped cream)

Whip up the pudding and add the cool whip. Divide into little cups (we use the tiny paper cups made for bathrooms) and freeze.

So refreshing and yummy! This last time I used fat free/sugar free pudding and light cool whip for a lighter treat.

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Rocket Pops

contributed by Laurel Turner
What You Need

1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1 cup  sugar, divided
2 cups boiling water, divided
Ice cubes
2 cups cold water, divided
1 pkg.  (4-serving size) JELL-O Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It
COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.