Fancy frozen treats

Watermelon Pops

Ingredients

• 1 cup sugar

• 1 (3 ounce) package lime flavor gelatin

• 2 cups boiling water, divided

• Ice cubes

• 1 cup cold water, divided

• 1 (3 ounce) package strawberry flavor gelatin

• 3 tablespoons miniature semi-sweet chocolate chips

• 4 ounces cream cheese, softened

• 1 1/2 cups thawed whipped topping

Directions

1. 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.

2. 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.

3. Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in whipped topping; spread over gelatin in cups.

4. 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.

Strawberry Shortcake Ice Pops

Ingredients

• 8 vanilla sandwich cookies

• 8 hulled strawberries

• 2 tablespoons white sugar

• 2 tablespoons water

• 1 (3.4 ounce) package cheesecake flavor instant pudding and pie filling

• 2 cups milk

Directions

1. Place cookies in blender. Blend on High setting, stopping blender to stir occasionally, until cookies become fine crumbs. Reserve.

2. In clean blender, combine strawberries, sugar, and water. Blend on High setting until smooth.

3. Combine pudding mix and milk in a large bowl. Beat with whisk until thick, about 2 minutes. Stir in cookie crumbs.

4. Fill ice pop molds 1/3 full of pudding mixture. Layer with strawberry puree to 2/3 full; top evenly with remaining pudding mixture. Place sticks into molds, and freeze overnight. Run molds under hot water if difficult to remove pops.

Carrot Cake Ice Pops

Ingredients

• 1 (8 ounce) package baby carrots

• 1/2 cup milk

• 2 tablespoons brown sugar, or to taste

• 2 tablespoons white sugar, or to taste

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 2 cups vanilla ice cream

• 1/2 cup chopped walnuts

Directions

1. Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender; blend until smooth. Add ice cream and continue blending until evenly mixed.

2. Pour carrot mixture into molds and freeze until slushy, about 1 hour.

3. Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.

For a smoother pop, use 4 jars of baby food carrots in place of the fresh carrots. Frozen yogurt or Greek yogurt can be substituted for ice cream.