Pushable Rosé Pops Recipes

JIGGLY AQUARIUM POPS

Steps:

• Bring the soda, 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, whisking continuously until dissolved. Pour the gelatin mixture into a medium bowl and refrigerate until it just begins to thicken (it should be thick, but still liquid and pourable), about 1 hour.
• 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 the cake slices to make a circle that fits snugly in the mold. Return the push part to each tube. Spoon 1 tablespoon of the tiny crunchy candy into each mold.
• To make the seaweed, fold each licorice piece in half and then twist the folded part so that the 2 ends are sticking up and resemble aquarium seaweed.
• Reserve 1/2 cup of the gelatin mixture in a small microwave-safe bowl. Using the remaining mixture, fill each mold halfway (about 1 1/2 tablespoons). Press a piece of licorice seaweed into each mold. Press in 2 fish per mold. Fill each mold the rest of the way with the gelatin mixture (about 1 1/2 tablespoons), leaving about 1/4 inch at the top; tap to remove any air bubbles. Microwave the reserved gelatin mixture until liquid, about 30 seconds. Spoon 1 teaspoon into each mold and refrigerate until completely set, about 3 hours.

RAINBOW PRIDE POPS

Steps:

• Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl.
• Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve.
• Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape.
• Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight.
• Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes.

COOKIE DOUGH POPS

Steps:

• With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
• Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.