White Chocolate Watermelon Pops Recipes

WATERMELON POPS

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.

WATERMELON POPS

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.

WHITE CHOCOLATE WATERMELON POPS

Steps:

• Cut 1/4 medium seedless watermelon into 12 small wedges (about 1 inch thick); trim off the rind. Insert a wooden stick into each and freeze until firm, about 1 hour. Melt 4 ounces chopped white chocolate with 1 tablespoon coconut oil in the microwave in 30-second intervals. Dip the watermelon in the chocolate and immediately sprinkle with shredded coconut, crushed freeze-dried strawberries and chopped pistachios. Let set.